Best Egg Biscuit Sausage Gravy Breakfast Casserole Recipes

Egg, Biscuit & Sausage Gravy Breakfast Casserole Recipe image

Provided by á-382

Number Of Ingredients 16

package sausage gravy mix or:
1 pound sausage
1/4 cup flour
2 tablespoons butter
1/4 teaspoons freshly ground pepper
1/4 teaspoon salt
2 cups milk
BISCUITS:
1 cup self rising flour
2 tablespoons cold butter
1/3 cup buttermilk
CASSEROLE:
1 cup Pepper Jack cheese
6 large eggs
1/4 cup milk
Salt & pepper to taste

Steps:

Preheat oven to 350°F. Butter a 7x11-inch pan. Set aside. For the gravy, brown sausage in skillet. Once the meat is cooked, drain grease. Add either gravy mix & milk or add the butter, melt, sprinkle flour on top and then slowly add the milk. Cook until thickened. Prepare biscuits by cutting butter into flour until you have small crumbles. Add the buttermilk & stir until just combined. Turn out onto floured surface, form into a ball. Fold over & pat down, turning & repeating three times. Quickly pat thin & cut out 8 biscuits, cutting each biscuit into fourths. Cut scraps into small pieces & use also. Scatter into bottom of buttered dish. Top with cheese. Whisk eggs & milk; Season with salt & pepper. Pour over biscuits & then top with sausage gravy. Bake, uncovered, at 350°F for 40 to 45 minutes or until set. Let rest for 5 minutes. Enjoy!

Egg, Biscuit & Sausage Gravy Breakfast Casserole Recipe - (4.2/5) image

Provided by á-46991

Number Of Ingredients 16

GRAVY:
1 pound roll bulk pork breakfast sausage (like Jimmy Dean)
2 tablespoons butter, plus more for the pan
1/4 cup all purpose flour
2 cups milk, more or less, as needed
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon kosher salt, or to taste
BISCUITS:
1 cup self rising flour
2 tablespoons cold unsalted butter, cubed
1/3 cup of buttermilk
CASSEROLE:
1 cup cheddar cheese, shredded
6 large eggs
1/4 cup milk
Salt and pepper, to taste

Steps:

Preheat oven to 350°F. Butter a 9x13-inch casserole dish; set aside. For the gravy, brown sausage in a large skillet, breaking up and crumbling the meat as it cooks. Once the meat is fully browned, stir in the 2 tablespoons of butter until melted. Sprinkle the flour on top of the meat a little at a time until incorporated. Cook, over medium heat, stirring often, for 5 minutes. Slowly begin stirring in the milk until fully incorporated and mixture begins to bubble and thicken. Add additional milk a little bit at a time, only if the gravy is too thick. Remove from the heat and grind plenty of pepper directly into the gravy. Taste, add salt and adjust for seasonings. Prepare biscuits while the sausage is cooking, cut cold butter into the flour until you have crumbles. Add the buttermilk and stir with a fork until a shaggy mixture forms. Turn out onto a floured surface and quickly gather mixture to form a dough. Fold over and pat down, turning and repeating this three times. Quickly pat thin and cut out 8 biscuits, gathering dough scraps for the final few. Cut each biscuit into quarters and scatter in the buttered dish. Top the biscuits with the shredded cheese. Whisk the eggs with 1/4 cup of milk; season lightly with salt and pepper and pour all over the top of the biscuits. Pour the sausage gravy evenly over the top. Bake, uncovered, at 350°F for 40 to 45 minutes or until set. Let rest for 5 minutes, cut into squares and serve.