Sausage Gravy and Biscuit Breakfast Casserole
his Sausage Gravy and Biscuit Breakfast Casserole is a mouthful, both to eat and to say, but that shouldn’t stop you from making it because it is going to become your new favorite dish. It’s a perfect make-ahead dish for breakfast or brunch. Prep it the night before and then just pop it in the oven in the morning. This would be great for Christmas morning too. If you want to cheat a little bit, you can use those canned biscuits instead. Just don’t tell me about it.
Sausage Gravy and Biscuit Breakfast Casserole
Servings: 9
Equipment
- Mixing bowls
- Biscuit cutter
- 9-inch square baking dish
- Pastry Brush
Ingredients
Casserole:
- 2 tablespoons olive oil
- 4 ounces breakfast sausage
- 3 tablespoons flour
- 1 1/2 cups whole milk
- Kosher salt and coarse black pepper
- 6 large eggs
- 1/2 cup whole milk
- Kosher salt and coarse black pepper
- Couple dashes hot sauce
Biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon Kosher salt
- 8 tablespoons unsalted butter cold and diced
- 3/4 cup buttermilk plus more for brushing
- 1 teaspoon coarse black pepper for topping
- Sliced scallions for garnish
Instructions
- Preheat oven to 375°F. Grease a 9-inch baking pan.
- Heat a large skillet over medium-high heat. Drizzle in the oil and add the sausage. Break it up with a spoon and cook until crispy and browned and no longer pink, about 5 to 8 minutes.
- Once the sausage has browned and is crispy, sprinkle with flour and stir, cooking for about 30 seconds just to get rid of that raw flour flavor. Slowly stream in the milk, while stirring, cooking over low to medium heat until the gravy has thickened. Season with salt and lots of fresh cracked black pepper. Set to the side.
- In a medium bowl, whisk together the eggs, milk, hot sauce, salt and pepper until evenly combined. Pour into a well greased 9-inch square baking pan, or any other oven-safe baking dish that is similar in size.
- Pour the sausage gravy right into the eggs. Yes, right into the eggs. Then give it a gentle stir to somewhat distribute the gravy around the eggs, but don't over-mix. Bake in oven for 10 to 15 minutes or until eggs are just beginning to set but not fully cooked.
- In the meantime, for the biscuits, in a large bowl, combine the flour, salt, baking powder, and sugar. Add the cold diced butter and work it into with your fingers or a pastry blender until coarse crumbs the size of peas form. Stir in the buttermilk until just combined. Turn out the dough on a floured work surface, knead it a few times, and then roll it out to about 1/2 an inch thick. Cut out 9 biscuits with a 3 or 4-inch round biscuit cutter.
- Remove the par-baked casserole from the oven and place the biscuits on top. Brush with buttermilk and sprinkle with black pepper. Return to the oven and bake until the eggs have puffed and set, and the biscuits are golden brown and cooked through, about 20 to 25 minutes.
- Remove from the oven and allow to cool slightly before slicing and serving. As the casserole cools, it gives the eggs a chance to settle down a bit, making it easier to cut. Sprinkle with sliced scallions on top for garnish. Serve and enjoy!
