Biscuits & Sausage Gravy Casserole (Printable Version)
# What You'll Need:
→ Sausage Gravy
01 -
450 g breakfast sausage, pork or turkey
02 -
30 g unsalted butter
03 -
30 g all-purpose flour
04 -
480 ml whole milk
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon freshly ground black pepper
→ Egg Mixture
07 -
6 large eggs
08 -
120 ml whole milk
→ Assembly
09 -
1 can (about 8 pieces) refrigerated biscuit dough, cut into quarters
10 -
120 g mild cheddar cheese, shredded
# Step-by-Step Directions:
01 -
Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it apart, until browned and no pink remains.
02 -
Reduce the heat to low and add butter to the skillet. When melted, sprinkle in the flour and mix well to form a roux. Cook for 2 minutes, stirring frequently. Gradually pour in 480 ml whole milk, stirring constantly. Season with salt and pepper. Continue to cook until the gravy thickens and simmers, then remove from heat.
03 -
In a large bowl, whisk eggs with 120 ml whole milk until well combined. Set aside.
04 -
Grease a 33 x 23 cm baking dish. Evenly scatter the biscuit pieces over the base. Pour the egg mixture over the biscuits. Top evenly with the sausage gravy, then sprinkle grated cheddar cheese across the surface.
05 -
Preheat oven to 200°C. Bake in the centre of the oven for 30–40 minutes, or until the eggs are set and the biscuits are golden brown and cooked through.
06 -
Remove from oven, allow to cool slightly, and serve warm.
# Helpful Notes:
01 -
Assemble the night before, cover tightly, and refrigerate overnight for a convenient morning bake.
02 -
For added nutrition and flavour, incorporate diced bell peppers, onions, or spinach into the sausage layer.
03 -
Switch cheeses, such as using pepper jack for extra spice or mozzarella for a milder finish.
04 -
To avoid soggy biscuits, ensure the gravy and egg mixture only just covers the biscuits.