Biscuits and Gravy Casserole

Ready to turn breakfast into the main event?

This biscuits and gravy casserole takes everything you love about that classic Southern combo and transforms it into one glorious, bubbly dish that’ll have everyone fighting for seconds.

Picture this: fluffy biscuit pieces soaking up creamy sausage gravy while scrambled eggs weave through every bite, all topped with melted cheddar that gets perfectly golden.

It’s like having breakfast and comfort food crash into each other in the best possible way.

Plus, you can prep this the night before and just pop it in the oven when you’re ready to become everyone’s favorite person.

Ingredients

• 1 recipe sausage gravy
• 7 large eggs
• 1/3 cup milk
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/2 teaspoon seasoned salt (optional, to taste)
• 1-2 teaspoons hot sauce (optional, to taste)
• 1 can Grands biscuits
• 2 1/2 cups shredded cheddar cheese

Steps

1. Preheat your oven to 375°F (190°C). Generously butter or spray a 9×13 inch baking dish and set aside. Make sure to get the corners well-coated to prevent sticking.
2. Prepare the sausage gravy first according to your recipe directions and set aside to cool slightly. The gravy should be thick enough to coat the back of a spoon but still pourable.
3. Crack all 7 eggs into a large mixing bowl and whisk vigorously with the 1/3 cup milk and all seasonings until completely smooth with no white streaks remaining. This should take about 2-3 minutes of whisking to ensure the eggs are properly beaten.
4. Open the can of biscuits and place them on a cutting board. Using a sharp knife, cut each biscuit into 6 equal pieces – aim for roughly bite-sized chunks that will cook evenly throughout the casserole.
5. Arrange the cut biscuit pieces in a single, even layer across the bottom of your prepared baking dish. They should cover most of the surface but don’t worry if there are small gaps.
6. Pour the seasoned egg mixture evenly over the biscuit pieces, making sure to distribute it into all corners. Sprinkle half of the cheddar cheese (1 1/4 cups) over the eggs.
7. Carefully pour or spoon the prepared sausage gravy over the entire surface, spreading it gently with the back of a spoon if needed. Bake in the preheated oven for 30-40 minutes, until the eggs are set and the top is lightly golden.
8. Remove from oven and top with the remaining 1 1/4 cups of cheddar cheese. Return to oven and bake for an additional 5-10 minutes, until the cheese is melted and bubbly. The internal temperature should reach 160°F (71°C) when tested with an instant-read thermometer.

Smart Swaps

• Turkey sausage instead of pork sausage – cuts fat by 30% while keeping all the flavor
• Almond milk instead of regular milk (1:1 ratio) – works perfectly for dairy-free needs
• Reduced-fat cheddar instead of regular – saves calories without sacrificing that melty goodness

Make It Diabetes-Friendly

Replace the regular Grands biscuits with whole wheat biscuits or make your own using almond flour – this cuts carbs from 28g to about 12g per serving. Use sugar-free breakfast sausage and add extra vegetables like diced bell peppers and spinach to boost fiber content. Consider using egg whites (10-12 whites instead of 7 whole eggs) to reduce cholesterol while maintaining protein. Serve with fresh berries instead of syrup to keep blood sugar stable. These modifications reduce the total carbs per serving from approximately 32g to 18g while adding beneficial fiber and nutrients.

Pro Tips

• Let the casserole rest for 10 minutes after baking – makes slicing cleaner and prevents burns
• Make the sausage gravy extra thick since the eggs will thin it out during baking
• Cut biscuits with kitchen shears instead of a knife – faster and less messy