This 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. Of that, I am certain. I wasn’t originally going to post this recipe on my blog. I made it early last month for Jones Dairy Farm, and posted a sneak peek image of it on Instagram the day I made it. A lot of people kept asking for the recipe, which should not of surprised me as much as it did because it’s a breakfast/brunch casserole made of eggs, sausage gravy, and homemade buttermilk biscuits. What’s not to like?!?! I’ve never known a moment where biscuits weren’t a great idea. So I decided this was a good enough excuse to share it on the blog so that you can enjoy the step-by-step photos as per usual, and make it for your next brunch or breakfast.
I got the idea for this dish when I was in Idaho a couple of months ago. As part of the Idaho Potato Harvest, we had a bus driver named Bruce who was so awesome. He’s a retired veteran and native Idahoan who has had so many jobs all over the country, and I was fortunate enough to talk to him throughout the tour. He told me so much about his life and what he used to do, and why he started driving tour buses. During one of our chats he told me about this dish that he makes all the time for his wife and kids and grandkids, a sausage gravy casserole with biscuits. He shared with me exactly how to make it and what I should and should not do. So when I came home I started testing out the recipe for myself. Since Bruce didn’t tell me the exact amounts, I had to play around with it a few times to get it right. I finally got it down and was super excited that it turned out just as he described it. So this Sausage Gravy and Biscuit Breakfast Casserole is dedicated to Bruce, the nicest bus driver I’ve ever met, and the coolest cat I know.
Let’s get started with the sausage gravy! We begin by browning our breakfast sausage. I’m using turkey sausage, but feel free to use whatever sausage you have on hand, or what your favorite is. Jones Dairy Farm has a great selection of different breakfast sausages that are all perfect for this dish.
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.
**Note: This is a standard sausage gravy recipe. You don’t really have to follow an exact recipe as you can pretty much eye ball it. It’s pretty straight forward. Browned sausage, flour, milk, salt and pepper. It doesn’t get any easier for you. But if you do need specifics, don’t worry because I’ve written out a recipe for ya!**
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. That’s the best part about sausage gravy, all that black pepper.
**Note: Sausage gravy should be thick, and not runny, but you’ll notice that it continues to thicken the longer it cooks. If you find that your gravy is too thick, just add in a bit more milk to thin it out.**
Remove from the heat and set it off to the side so that you can get the eggs together. In a medium bowl, whisk together the eggs, milk, hot sauce, salt and pepper until evenly combined.
Pour the eggs into a well greased 9-inch square baking pan, or any other oven-safe baking dish that is similar in size. You don’t want anything too big as it’ll make this casserole too thin. The whole point is to have it thick and fluffy with the eggs and biscuits on top.
This is where the weird part comes in, but I’m going to need you to trust me. I just barely trusted myself when I made this, but it works and it’s delicious, I promise. 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.
**Note: Don’t stir too much. You don’t want the gravy to be fully incorporated into the eggs. Just a few stirs to move the gravy around will do.**
Bake in a preheated 375 degree F oven for about 10 to 15 minutes. That’s not enough time to cook the eggs, but just enough to allow them to firm up and set just a bit. If you were to add the biscuits on top right away, they’ll sink down to the bottom of the casserole and the eggs would bake over them. Not a bad thing, just not what we’re going for here.
While the eggs and gravy bake, take this time to make 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. I like that pop of green to an otherwise brown and yellow dish.
We made homemade biscuits here, which I can’t express enough just how much more delicious they are when you make them yourself, but I know that it’s not always possible. Sometimes we just don’t have the time or the patience, and that’s okay. This casserole shouldn’t stress you out, so feel free to use canned biscuits from the store. Just place them on top and bake off as directed. No one will be the wiser.
The gravy sausage doesn’t fully cook into the eggs, so when you slice and serve and cut into the casserole with your fork, the sausage gravy oozes out a bit, making it SO beyond amazing. You’re going to want to make this dish over and over again. I’m giving you a fair warning right now up front, so that later on you’re not too surprised.
I developed this Sausage Gravy and Biscuit Breakfast Casserole for Jones Dairy Farm, so if you’d like to be able to grab the recipe and print it off for your next brunch, breakfast, or even dinner, be sure to click here so you can get the recipe for yourself! Be sure to let me know what you think once you make it! It’s going to be your new favorite breakfast/brunch recipe, I just know it.
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**
I am so down with this crazy awesome casserole! It’s like the ultimate comfort food breakfast!
This looks fantastic! I’m wondering how you feel about freezing this, and at what point you might try to do it? I’m thinking after the par bake, maybe freezing the biscuits separately? I may attempt this, will report back if I do!
This looks amazing! I hope to try making it this weekend. 🙂 If you have any recs on what brand of canned biscuits to use, do let me know!
Hi, Jonathan! I was planning to make this perfect 10 casserole for Christmas, but the link to the recipe is dead as of today and I can’t find my printed version! Might you be able to provide the details? Thank you!!