Biscuits and Gravy Breakfast Casserole
The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
I have made dozens of breakfast casseroles in my lifetime and this biscuits and gravy variation is my absolute favorite!
Biscuits and gravy are a breakfast and brunch staple that I’ve always loved, so in true Midwest fashion, I elevated it into a breakfast casserole that will warm your belly this winter season.
The holidays are a busy time for everyone, so using store bought biscuits is an essential shortcut. I promise no one will taste the difference!
The best thing about this breakfast bake is that the sausage and gravy can be made a day in advance, so you can easily assemble the ingredients in a baking dish and let the casserole cook while opening presents on Christmas morning.
Give this recipe a try and watch it become a part of your annual holiday traditions!
Biscuits and Gravy Breakfast Casserole
Servings: 8-10
Ingredients
For the Sausage Gravy
- 1 lb. Heinen’s mild Italian sausage
- 1/2 medium onion, diced
- 2 Tbsp. flour
- 2 1/2 cup Heinen’s half & half
- 2 Tbsp. butter
For the Egg Filling
- 10 Heinen’s cage-free eggs
- 1 cup Heinen’s half & half
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
Additional Ingredients
- 1 1/2 cup Heinen’s sharp cheddar cheese, shredded
- 3 cans Pillsbury southern-style buttermilk biscuits, 5 count
Instructions
- Grease the bottom of a 9×13 baking dish with butter.
- Preheat the oven to 350˚F.
- Make the sausage gravy. In a pan over medium heat, add the diced onion and a bit of olive oil. Cook until translucent.
- Add the sausage, turn up the heat and cook until the sausage is browned.
- Lower the heat to medium and add the flour and butter. Allow it to coat the meat until flour is absorbed.
- Add the half & half and let it bubble for a few minutes, stirring until the mixture thickens.
- Once thick, turn off the heat and allow the gravy to cool.
- When ready to assemble the casserole, whisk together the eggs, half & half and seasonings until fully combined.
- Cut each biscuit into quarters.
- Place half of the quartered biscuits into the bottom of the prepared baking dish.
- Evenly pour the egg mixture over top, followed by the sausage gravy.
- Sprinkle the shredded cheddar cheese on top of the gravy.
- Top with the remaining biscuits.
- Bake at 350˚F for 45-55 minutes, until the center is firm and the biscuits are golden brown.
- Enjoy right away, or let cool and store in the refrigerator overnight to warm through the next day.
