Biscuits Gravy Breakfast Casserole

Biscuits and gravy breakfast casserole has saved my weekend mornings more times than I can count Whether I am hosting a crowd or just want a cozy Sunday treat this recipe brings together everything comforting about a Southern diner breakfast in one pan

This casserole turned my skeptical in laws into true breakfast believers They went back for seconds and asked for the recipe before the meal was even over

Ingredients

• Butter: melts smoothly and helps brown sausage while building up extra flavor in both the pan and the biscuits below Select high quality butter for best results
• Onion: diced small to blend into the sausage layer and release sweet savory notes Look for onions with firm skin and no soft spots
• Refrigerated biscuit dough: delivers pillowy layers with zero effort Choose a reputable brand to guarantee they rise nicely in the oven
• Breakfast sausage: brings all the classic flavors Pick a sausage with your favorite seasoning but mild is always a safe bet for everyone
• Eggs: create a rich custard holding everything together Use fresh eggs for best texture
• Whole milk: adds creaminess but keeps the eggs moist and tender
• Oregano: brightens every bite with a subtle herbal touch Dried oregano is easy but a little chopped fresh is wonderful if you have it
• Shredded cheddar cheese: sharpens up the dish and forms a golden crust Try to shred your own cheese rather than buying prebagged
• Prepared country gravy: creates that signature comfort layer Quality storebought works nicely but homemade is always an extra treat if you have leftovers

Instructions

Prep the Baking Dish:

Brush a 9 by 13 inch casserole dish with softened butter making sure to coat the sides and corners completely This helps the biscuits brown and keeps every layer from sticking

Brown the Sausage and Onions:

Heat your butter in a large skillet over medium heat Stir in the diced onions and cook until translucent about four minutes Add the crumbled sausage and cook breaking it up gently until fully browned and some of the edges start to crisp about six minutes Drain away most of the fat but leave a little behind for flavor

Layer the Biscuits:

Cut the biscuit dough into bite sized pieces Use scissors or a sharp knife and scatter them evenly over the bottom of your buttered dish Try to keep the pieces from overlapping too much so they bake up fluffy

Add the Sausage Mixture:

Spoon the hot sausage and onion mixture on top of the biscuit layer Spread to make sure every biscuit bite gets some of that savory magic

Mix and Pour Eggs:

Crack eggs into a large bowl Whisk together with milk and oregano until well blended and slightly frothy Pour this custard over the sausage and biscuits letting it seep into every nook

Top with Cheese and Gravy:

Scatter all of the cheddar cheese over the top making generous coverage Warm your gravy gently on the stove or in the microwave until pourable Drizzle the gravy evenly as the final layer

Bake:

Place the dish in a 350 degree oven Bake for thirty to forty minutes until the casserole is puffed golden and the center is set Check at thirty minutes and gently shake the pan to see if the eggs jiggle Let cool for five minutes before slicing and serving

Oregano has become my little signature in this casserole The pop of green always reminds me of making holiday brunch with my sisters laughing and sneaking extra cheese bites from the top

Storage Tips

Cool leftovers completely before covering Store in the refrigerator for up to four days Wrapped well slices are easy to reheat in the microwave or oven For longer storage freeze portioned squares in airtight containers then bake or microwave straight from frozen

Ingredient Substitutions

You can swap the cheddar for Monterey Jack or even a pepper jack for a touch of heat Turkey or vegetarian sausage make great alternatives Adjust herbs to your liking For dairy free try plant milk and skip the cheese for a lighter option

Serving Suggestions

Offer hot sauce or salsa on the side for guests who love a spicy breakfast Fresh fruit salad or a crisp green salad balance out the richness Homemade jam on the side of biscuits is always a hit if you like a sweet touch

Cultural and Historical Context

The marriage of biscuits and gravy comes from classic Southern American cookery started as a hearty meal for farmworkers It evolved into a much loved comfort breakfast in diners and family kitchens across the South

Seasonal Adaptations

Add diced bell peppers for a springtime twist Use maple sausage around the winter holidays Top with summer tomatoes and chives for a colorful touch

This dish makes any breakfast spread feel extra special and everyone always asks for the recipe Leftovers reheat beautifully for an easy treat all week long

Common Recipe Questions

→ Can I prepare this ahead of time?

Yes, you can assemble the dish the night before, refrigerate, and bake fresh in the morning for convenience.

→ What type of sausage works best?

Breakfast sausage is ideal, but mild or spicy pork sausage adds great flavor as well.

→ How do I know when it's done baking?

The casserole is ready when the top is golden and eggs are set. Insert a knife in the center to check for doneness.

→ Can I use homemade gravy?

Absolutely, homemade country gravy gives an extra layer of flavor and works wonderfully in this dish.

→ Are there cheese alternatives?

Cheddar is classic, but mozzarella or Monterey Jack can be used for different flavor profiles.