Breakfast Casserole Biscuits And Gravy

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. We’ve all been there, staring into the fridge, dreaming of breakfast food that magically appears. But what if I told you there’s a dish so epic, so comforting, it brings the best of breakfast together in one glorious pan? Enter the **Breakfast Casserole Biscuits and Gravy** – it’s basically a hug in a baking dish, and it doesn’t even judge you for eating it in your pajamas. (Because, let’s be real, that’s how all the best meals are eaten.)

Why This Recipe is Awesome

Okay, let’s get down to business. Why should you even bother with this culinary masterpiece? Well, for starters, it combines two breakfast legends: fluffy biscuits and savory sausage gravy, then throws in eggs and cheese just because it can. It’s like the Avengers of breakfast foods, assembling to fight your hunger. Plus, it’s:

• **Stupid-simple to make:** Seriously, if I can do it without setting off the smoke alarm, you can too. It’s practically idiot-proof.
• **A crowd-pleaser:** Hosting brunch? This casserole is a guaranteed win. Or, if you’re like me, it’s a guaranteed week of delicious leftovers for one.
• **Comfort food on steroids:** It hits all the right notes – warm, savory, cheesy, and oh-so-satisfying.
• **Mostly a one-pan wonder:** Less cleanup means more time for napping, which is always a bonus, IMO.

Ingredients You’ll Need

Gather ’round, my friends, and behold the glorious list of goodies you’ll need. No fancy stuff here, just good old-fashioned deliciousness.

• **1 lb Pork Sausage:** The savory star of our show. Grab the breakfast variety, unless you’re feeling wild and want something spicy.
• **1 can (16.3 oz) Refrigerated Flaky Biscuits:** The pre-made kind. We’re keeping it easy, remember? No judgment here!
• **6 Large Eggs:** The glue that holds our breakfast dreams together.
• **1/2 cup Milk:** Whole milk is best for richness, but whatever’s in your fridge works.
• **1 cup Shredded Cheddar Cheese:** Because everything is better with cheese, fight me on this.
• **1 packet (0.87 oz) Sausage Gravy Mix:** Or your favorite homemade recipe, if you’re feeling ambitious. For speed and ease, a packet is our best friend today.
• **2 cups Water:** For the gravy, obviously.
• **Salt and Pepper to taste:** The unsung heroes. Don’t skip them!

Step-by-Step Instructions

Alright, apron on (or not, we’re informal here), let’s get cooking! Follow these super easy steps, and you’ll be chowing down in no time.

1. **Preheat and Prep:** First things first, crank that oven up to **375°F (190°C)**. While it’s heating, grab a 9×13 inch baking dish and give it a good spray with non-stick cooking spray. Trust me, future you will thank present you.
2. **Sausage Sizzle Time:** Toss your pork sausage into a large skillet over medium-high heat. Break it up with a spoon as it cooks until it’s beautifully browned and no longer pink. Drain off any excess grease – nobody wants a greasy casserole, right? Set that glorious sausage aside.
3. **Egg-cellent Mixture:** In a medium bowl, whisk together the eggs, milk, a pinch of salt, and a dash of pepper. Whisk it well until it’s nice and frothy, like you’re making a fancy omelet (but you’re not, you’re making something better).
4. **Biscuit Bed:** Pop open that can of biscuits and cut each biscuit into quarters. Arrange these biscuit pieces evenly in the bottom of your prepared baking dish. They don’t need to be perfect; rustic is in!
5. **Layer It Up:** Sprinkle half of your cooked sausage over the biscuit pieces. Then, pour the egg mixture evenly over everything. Finish by scattering the remaining sausage and then your cup of shredded cheddar cheese over the top.
6. **Bake Away!** Slide that dish into your preheated oven and bake for **25-30 minutes**, or until the eggs are set and the biscuits are golden brown and fluffy. A knife inserted into the center should come out clean. **Pro Tip: If the cheese starts getting too brown, you can lightly tent it with foil.**
7. **Gravy Glory:** While your casserole is baking, prepare your gravy according to the packet directions. Usually, this means whisking the gravy mix with 2 cups of water in a saucepan over medium heat until it thickens up. Keep stirring!
8. **Serve and Devour:** Once the casserole is out of the oven, let it cool for a few minutes. Slice it into squares, then ladle that warm, savory gravy generously over each serving. Prepare for instant bliss.

Common Mistakes to Avoid

Look, we all make mistakes. It’s part of the cooking journey! But let’s try to avoid these classic blunders, shall we?

• **Not Preheating the Oven:** Rookie mistake! If you put your casserole into a cold oven, it’ll bake unevenly and your biscuits won’t get that lovely golden crisp. Patience, young padawan.
• **Overcooking the Eggs:** Nobody wants rubbery eggs. When the knife comes out clean, it’s done. Don’t push it!
• **Forgetting to Drain the Sausage:** Greasy casserole is just… well, it’s not good. Give that fat a good drain after cooking.
• **Skipping the Gravy (or not making enough):** Is it even biscuits and gravy casserole without the gravy? Nope. Make extra if you’re a gravy fiend like me.
• **Not Greasing Your Dish:** This is just setting yourself up for a sticky, sad mess. Spray it down!

Alternatives & Substitutions

Feeling creative? Or maybe you just ran out of something. No worries! Here are some ways to shake things up:

• **Sausage Swap:** Don’t have pork sausage? No problem! Use cooked bacon (crumble it up!), diced ham, or even a vegetarian sausage alternative. The world is your oyster… or, well, your breakfast meat.
• **Cheese, Please:** While cheddar is classic, feel free to use Colby Jack, Monterey Jack, or even a spicy Pepper Jack if you like a little kick.
• **Homemade Biscuits:** If you’re feeling ambitious and have the time, go ahead and use homemade biscuits. Just bake them most of the way before adding to the casserole, or ensure they’re small enough to cook through.
• **Veggie Boost:** Want to sneak in some greens? Sauté some diced bell peppers, onions, or spinach with your sausage. Just make sure to drain any excess liquid!
• **Spice It Up:** Add a dash of red pepper flakes to your egg mixture or use hot breakfast sausage for some extra zing.
• **Gravy Flex:** If you’re a gravy purist, absolutely make your own from scratch using the sausage drippings, flour, and milk. It’s a bit more effort, but undeniably delicious.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers. Mostly.

• **Can I make this ahead of time?** You bet! Assemble the casserole (minus the gravy, make that fresh) the night before, cover it, and refrigerate. Just add about 10-15 minutes to the baking time to ensure it cooks through from cold.
• **What if I don’t have a 9×13 dish?** A 9×9 square dish will work, but you’ll have a much thicker casserole and it will likely need more baking time. Keep an eye on it!
• **Can I freeze leftovers?** Technically, yes. Wrap individual servings tightly in foil and then in plastic wrap. Reheat in the oven or microwave. The texture might be slightly different, but it’ll still be tasty!
• **What kind of biscuits are best?** I’m a fan of the “flaky layers” kind. They get nice and fluffy in the casserole, soaking up all that eggy goodness.
• **Is it possible to have too much gravy?** Is it possible to have too much joy? I think not. Drown it, I say!
• **Any tips for preventing soggy biscuits?** Cutting them into quarters helps them bake more evenly. Also, don’t overload the casserole with liquids or undercook it. A good, golden-brown biscuit bottom is the goal!

Final Thoughts

And there you have it, folks! Your new favorite breakfast (or brunch, or brinner, we don’t judge) casserole. This dish is seriously a game-changer for lazy weekends and hungry crowds. It’s comforting, satisfying, and proof that great food doesn’t have to be complicated. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!