Biscuits and Gravy Casserole Recipe

"I got this recipe at a church potluck. All the flavors blend really well. I’ve made it for breakfast, lunch, and dinner. So far every time I’ve served it, I haven’t had any leftovers. Enjoy!"


  • Adjust
  • US
  • Metric
  • 1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)
  • 1 (1 pound) bulk pork sausage
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 6 eggs
  • 1/2 cup milk
  • salt and ground black pepper to taste
  • 1 1/2 cups cold water, or more as needed
  • 1 (1.5 ounce) package pork gravy mix
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
    2. Line the bottom of the prepared baking dish with biscuits.
    3. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup Cheddar cheese.
    4. Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer.
    5. Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened, 1 to 2 minutes, adding more water for a thinner gravy. Pour gravy over egg layer. Sprinkle remaining 1/2 cup Cheddar cheese over casserole.
    6. Bake in the preheated oven until egg is fluffy and cheese is bubbling, about 30 minutes.


    • Cook’s Note:
    • For a little extra spice, add Tony Chachere’s® Original Creole Seasoning to the egg mixture and/or the sausage while browning it.
    • Pioneer® Brand Peppered Sausage Gravy Mix is a great option for gravy mix.
    • Tip
    • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

    Nutrition Facts

    Per Serving: 688 calories;52.2 g fat;27.3 g carbohydrates;26.6 g protein;270 mg cholesterol;1645 mg sodium.Full nutrition
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