Biscuits and Gravy Breakfast Casserole

Ingredients

• 1 pound bulk pork breakfast sausage (454 g)
• 1 (16-ounce) tube refrigerated flaky biscuit dough (454 g)
• 6 large eggs (300 g)
• 2 1/2 cups whole milk (600 g)
• 2 (2.75-ounce) packets peppered country gravy mix (156 g)
• 1/2 teaspoon garlic powder (2 g)
• 1/2 teaspoon ground black pepper (1 g)
• 2 cups shredded sharp cheddar cheese (226 g)
• 2 tablespoons chopped scallions, optional (12 g)
• 1 tablespoon unsalted butter, for the baking dish (14 g)

Instructions

1. Heat the oven. Heat the oven to 350°F. Butter a 9-by-13-inch baking dish well, especially its corners. Cut each biscuit into six pieces, then refrigerate the pieces while preparing the filling.
2. Brown sausage. Cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until browned with no pink remaining. Drain excess fat if needed, then spread the sausage evenly in the dish.
3. Make gravy. Whisk gravy mix with 2 cups of the milk in a saucepan. Cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat and let it stand five minutes, stirring once, until no longer steaming heavily.
4. Whisk eggs. Whisk eggs with the remaining 1/2 cup milk, garlic powder, and pepper until smooth. Pour half into the dish. Add half the biscuit pieces, then spoon over half the gravy. Repeat, gently pressing biscuit pieces into liquid. Scatter cheddar over top.
5. Bake casserole. Bake uncovered for 35 to 40 minutes, until browned and the center reaches 160°F. If the top darkens early, lay foil loosely over the dish. Let the edges bubble before removing it from the oven.
6. Rest and cut. Rest 10 minutes, then cut into eight squares. Use a wide spatula for clean portions, adding scallions after cutting.

Notes

• Gravy mixes vary slightly in thickness. If yours calls for a different milk amount, use the package quantity, then reserve 1/2 cup milk for the eggs.
• Do not skip the 10-minute rest; it helps the gravy settle so portions hold together on a spatula.
• Freeze baked portions, not the unbaked casserole, because biscuit dough changes texture after a long cold hold.