Biscuits and Gravy Casserole

It’s time for this month’s Fantastical Food Fight, hosted by Sarah at a Fantastical Sharing of Recipes.

This month, participants are sharing their best breakfast casseroles!

I love breakfast casseroles (but usually call them egg bake – my favorites are Hearty Hash Brown Egg Bake, Eggs Florentine Casserole, and Tater Tot Egg Bake).  But I rarely have them for breakfast or brunch – it’s nearly always breakfast for dinner in my house!

I was trying to think of a variation of egg bake that would be something my family would eat and would be different that something I’ve already made.

Then, I remembered that Spud had been asking me to bake biscuits.  Which in turn made me think of biscuits and gravy.  Which finally had me searching up recipes and adapting one to what I had in mind.

The casserole was fantastic – I would totally make this again!  I always mix eggs in with my biscuits and gravy anyway, so this was perfection – and probably the way I’ll make biscuits and gravy from now on!

There are definitely shortcuts one could take with this recipe to get in on the table fast: canned biscuit dough, pre-cooked sausage, gravy packets, etc – but if you have the time – definitely make it from scratch, you won’t regret it!

Biscuits and Gravy Casserole

Adapted from Tasty

Biscuit Layer

2 cups all purpose flour

2 ½ teaspoon baking powder

½ teaspoon salt

5 tablespoon cold butter, cut into small cubes

1 pint (about a cup) cold buttermilk

3 tablespoons honey

Egg Layer

6 eggs

½ cup milk

Salt & pepper

Gravy Layer

1 lb pork sausage

¼ cup flour

2+ cups lowfat milk

Salt & pepper

Preheat the oven to 400 degrees F and spray a 9x13-inch baking dish with non stick spray

In a large bowl, whisk together the flour, baking powder and salt.  Add the butter and cut in with a pastry cutter or fork until the butter forms pea sized crumbles in the flour. 

Stir in the honey and buttermilk.  Stir until dry ingredients are incorporated, kneading slightly if necessary.

In a separate bowl, whisk together the eggs, milk, salt, and pepper. 

To make the gravy, brown the sausage in a large skillet over medium heat.  Break the sausage into small chunks as it cooks.  Do not drain!

Once the sausage is cooked though, sprinkle the flour over the sausage and stir until the sausage is coated.  Cook the flour and sausage mixture for 1-2 minutes or until the flour is cooked into the sausage.

Stir in 1 cup of milk; keep stirring until the gravy thickens.  Stir in a second cup of milk, again stirring until the gravy has thickened.  I leave the gravy a little thinner than I would if I were serving it immediately over biscuits, since it will continue to thicken while it bakes.

To construct, use a 1-tablespoon scoop to scoop balls of biscuit dough.  Arrange evenly in the prepared pan.

Pour the egg mixture over the biscuits.

Finally, pour the sausage gravy as evenly as possible over the entire casserole.

Bake in the preheated oven for 25- 30 minutes or until gravy us thickened, biscuits are browning, and egg layer is fully cooked through.

Cool for a couple minutes, then cut and serve.

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