While you’re on the phone, a delectable breakfast casserole with biscuits can calm the hunger that is yelling for your attention like a toddler.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (2.64 ounce) package sausage-flavored gravy mix (such as McCormick®)
- 2 cups cold water
- 1 pound sausage
- 6 large eggs, beaten
- 1 (16.3 ounce) can buttermilk biscuit dough, separated
- 1 (16 ounce) package shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place gravy mix in a medium saucepan; gradually whisk in water. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and simmer for 1 minute; gravy will thicken upon standing.
- At the same time, 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.
- Place biscuits in the bottom of a 9×13-inch baking dish. Pour eggs over top, then layer with sausage. Pour gravy over sausage and top with shredded Cheddar cheese.
- Bake until eggs are set and cheese is melted, about 30 minutes.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 13 g |
| Sodium | 1003 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe! I’ve made It a few times and It is always a massive hit. It’s so easy, but I found that if you buy precooked sausage crumbles there is really no prep beyond assembly. This is an amazing , fast, hardy weeknight dinner for the family.
Added some spinach. YUM!!!!
I added two packets of gravy and bacon and it was perfectly gone
I reduced the cheese to 8 ounces. It was still delicious. Had it for breakfast AND dinner 2 nights in a row. Easy to prepare, super yummy to eat.
My family loved this. We now make it in rotation with quiches. Thank you for this wonderful recipe.
Delicious and definitely tasted like biscuits and gravy. Used less cheese as recommended by others and used milk in the gravy mix. Definite keeper.
I surely enjoyed this! I made as per the recipe except I used 6 eggs instead of 4 and I baked for 24 minutes (per another reviewer) and then added a few handfuls of cheese. I saw some reviewers quartered the biscuits but I opted not to this time. I was wondering how they’d come out. They do remind you of dumplings. Thanks for posting your recipe Michael1973! Will be sure to make this again. Update – This is just as good cold as it is warm. Enjoy!
This was a fantastic breakfast/brunch option.
I made this for dinner last night, tweaking the recipe as we follow a ketogenic diet. I made sausage gravy from scratch and used low carb bread as the bottom layer. It was delicious and plenty left for breakfast another day. To those with complaints about the ‘excessive’ sodium, cheese,etc.-for an accomplished home cook, recipes are merely suggestions and we tailor each one accordingly as needed. Leaving one star is not necessary, there’s a little process we use called ‘scroll on by’…..
We thought this was good. I strayed a little from the recipe and added 2 additional eggs. I greased the pan just in case. I used Grands canned biscuits because that’s what I had on hand. Since they’re bigger, I opted to flatten them out some and then I tore them in half and placed them all over the pan. I did go with the whole bag of cheese despite others saying it was too much cheese. We didn’t feel like it was so I’m glad I went for it. Overall a nice change to our weekly Sunday breakfast.
I made this for my husband this morning. I followed the recipe but I added some sautéed red onion that I cooked with the sausage after draining, chopped pimento that I sprinkled on top of the sausage, added fresh cracked pepper to my eggs and I used Pioneer pepper gravy. I baked at 355 for the 30 minutes as called for and the last 6 minutes, I sprinkled shredded mild cheddar cheese on top and let it finish baking. Super easy and will definitely make again.
For those of you on here complaining about how this is unhealthy, I did not see it claiming to be healthy in the title!!! It was delicious and full of flavor!!! Would do again because my family loved it!!!
Love this recipe. Made it for camp last year and it was devoured. Everyone wanted the recipe. I only used 8 oz of sharp cheddar cheese Wasn’t too salty as another person said but if its a problem i suggest not making it Definitely a hit with my family
This is coming from a cheese loving Italian. Why so much cheese?! I’m sorry, but eating this was like chewing through a pkg of cheese flavored bubble gum. IF we were to make this again, a minimal sprinkle is all that is truly needed.
delicious
I made this for my family, and they devoured it. I just wish I could have tried it, but it’s not gluten free. I will be making it for them again.
I cut biscuits into quarters. Excellent as written !
Easy, very tasty, creamy, cheesy. The biscuits plump up like dumplings…yum yum I followed the recipe exactly, the only thing I added was hash browns on the side! I will make this again and again Thank you
Took this to potluck breakfast and it was a hit. Only thing different I cut biscuits in fourths and greased my dish. Delicious
I did mine a little different by adding hashbrowns and chopped onion to the mix, but this recipe is what inspired me, thank you! It turned out great and the family enjoyed it