Biscuits and Gravy Breakfast Casserole in One Dish

Ingredients

• 1 batch refrigerated biscuit dough, cut into quarters (460 g)
• 2 cups whole milk (480 g)
• 1 cup shredded sharp cheddar (115 g)
• 6 large eggs (300 g)
• 1 small yellow onion, finely diced (100 g)
• 1 teaspoon coarsely ground black pepper (3 g)
• 1/2 teaspoon rubbed sage (1 g)
• 3/4 teaspoon fine salt (4 g)
• 2 tablespoons unsalted butter (28 g)
• 12 ounces breakfast sausage (340 g)

Instructions

1. Prepare. Heat the oven to 375°F (190°C) and grease the dish. Brown sausage with onion, breaking the meat into small pieces. Add butter if the pan looks dry, then sprinkle flour over everything and cook until no white patches remain. Pour in milk gradually, stirring until the gravy coats a spoon in a thick, smooth layer.
2. Assemble. Whisk eggs with salt and sage, then pour into the dish. Scatter half the biscuit quarters across the egg layer. Spoon gravy in broad ribbons, leaving small openings rather than smoothing it flat. Add the remaining biscuits with their cut faces upward and exposed. Scatter cheddar between the pieces so it does not seal their tops.
3. Bake. Bake uncovered for 38 to 45 minutes. The biscuit tops should be deep gold, gravy should bubble only around the edges, and the egg center should be set. Lift one central biscuit gently with a knife; its layered interior should look baked rather than gummy. Continue uncovered if it needs more time.
4. Finish. Leave the dish undisturbed briefly, then cut into 8 squares, using the biscuit positions as a guide. Lift with a broad spatula so the egg base comes up with the gravy and bread. Add black pepper just before serving. Keep extra gravy separate; pouring it over the pan would soften every crisp biscuit top.

Notes

• Cook the flour before adding milk and thicken the gravy until it coats a spoon. Leave upper biscuit cut faces exposed and cheese between them. Check a center biscuit for a fully baked, layered interior.
• Refrigerate for up to 4 days. Reheat one portion for 60 seconds, then check before adding short bursts.

Nutrition Facts