Egg Biscuit and Gravy Breakfast Casserole
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4.8 from 5 votes

Egg, Biscuits, and Gravy Overnight Bake - Hearty Breakfast Casserole Recipe

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Servings: 8
Author: Tracy @ havingfunsaving.com

Ingredients

Ingredients For Sausage Gravy:

  • 1 roll 16oz hot breakfast sausage - you can use mild or any variety you prefer
  • 2 1/2 cups 2% reduced fat DairyPure milk
  • 1/2 cup flour
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp seasoning salt - if desired - I used Dust by VooDoo Chef

Ingredients For Egg Mixture:

  • 6 eggs
  • 1/2 cup 2% reduced fat DairyPure milk
  • 1 cup shredded cheddar cheese - I used sharp
  • 1 can refrigerated biscuits

Instructions

  • Preheat oven to 350 degrees.
  • In a large skillet, brown the sausage over medium heat, breaking it up into small pieces
  • When the sausage is cooked thoroughly, reduce heat to low.
  • Sprinkle half the flour on the sausage and stir until it is absorbed.
  • Add the rest of the flour and stir until it is absorbed as well. Stir for an additional minute.
  • Turn the heat to up to medium and pour in the half of the milk, stirring to thicken.
  • Pour in the remainder of the milk, continue stirring for another 5 minutes until the gravy is mixed well and thickened up some.
  • While the sausage is browning (or after the gravy is made). Mix the eggs, 1/2 cup milk, and cheese in a large bowl. Set the bowl aside.
  • Open the can of refrigerated biscuits and cut each biscuit into quarters. I used a pizza cutter to do this.
  • Grease/Spray a 9x13 inch baking pan or casserole dish.
  • Place the quartered biscuits into the prepared baking dish and spread them out evenly.
  • Pour the egg mixture over the biscuits.
  • Pour the gravy over the egg mixture, doing your best to spread evenly.
  • Bake uncovered for 45 minutes.
  • Enjoy!

Notes

If you would like to make this the night before, cover tightly after you added the gravy layer and refrigerate. In the morning, bake at 350 degrees for 30 minutes covered and an additional 30 minutes uncovered or until breakfast is hot and bubbly throughout.