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Biscuits and Gravy Egg Casserole
Melissa Hart

Biscuits and Gravy Egg Casserole

This pan gives biscuits and gravy an egg-casserole structure instead of pouring gravy over a pile of bread. The sausage gravy stays loose enough to mingle with the eggs, while partly baked biscuit pieces finish on top. It is rich, so one nine-by-thirteen pan really does feed ten.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound breakfast sausage
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk divided
  • 1 teaspoon kosher salt divided
  • 1 teaspoon black pepper divided
  • 1 tube refrigerated buttermilk biscuits 16 ounces, each cut into quarters
  • 10 large eggs
  • 1 cup shredded cheddar cheese
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish. Spread the biscuit quarters in the dish and bake for 8 minutes.
  2. Brown the sausage in a skillet. Sprinkle in the flour and cook for 1 minute, then stir in 2 cups milk gradually. Add 1/2 teaspoon each salt and pepper and simmer until lightly thickened.
  3. Whisk the eggs with the remaining 1/2 cup milk, salt and pepper. Pour around the partly baked biscuits.
  4. Spoon the sausage gravy evenly over the eggs and sprinkle with cheddar.
  5. Bake for 35 to 40 minutes more, until the center reaches 160°F and the biscuit tops are browned. Rest 10 minutes before serving.