Breakfast Casserole with Biscuits and Gravy Recipe

Breakfast sausage: Adds a savory and meaty flavor to the casserole.

Refrigerated biscuits: Provides a fluffy and buttery base for the dish.

Eggs: Helps bind the ingredients together and adds protein.

Milk: Used in both the egg mixture and the gravy for creaminess.

All-purpose flour: Thickens the gravy to the perfect consistency.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the flavor profile.

When cooking the sausage, make sure to break it up into small pieces as it browns. This ensures even cooking and allows the flavors to distribute more uniformly throughout the casserole. Additionally, when making the gravy, whisk the flour into the sausage drippings slowly to avoid lumps, and continue to whisk as you gradually add the milk. This will result in a smooth, creamy gravy that complements the dish perfectly.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which provides a similar texture and flavor.

• refrigerated biscuits - Substitute with homemade biscuit dough: Homemade biscuit dough can be made from scratch using flour, baking powder, salt, butter, and milk, offering a fresher alternative.

• refrigerated biscuits - Substitute with crescent roll dough: Crescent roll dough can be used for a slightly different texture and flavor but still provides a flaky base.

• eggs - Substitute with egg substitute: For a lower cholesterol option, use an egg substitute product which mimics the texture and binding properties of eggs.

• eggs - Substitute with tofu: Crumbled tofu can be used as a vegan alternative, providing a similar texture when cooked.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in casseroles and has a mild flavor.

• milk - Substitute with oat milk: Oat milk is another dairy-free option that has a creamy consistency similar to cow's milk.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may slightly alter the texture.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free option, use a gluten-free flour blend which provides similar thickening properties.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a different color, which can be useful for aesthetic purposes.

• Allow the breakfast casserole to cool completely before storing. This helps prevent condensation, which can make the biscuits soggy.

• For short-term storage, cover the casserole dish tightly with plastic wrap or aluminum foil. Alternatively, transfer individual portions to airtight containers. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the casserole, cut it into individual servings. Wrap each serving tightly in plastic wrap and then place them in a freezer-safe bag or container. This method makes it easy to reheat single portions.

• Label the freezer-safe bag or container with the date and contents. The breakfast casserole can be frozen for up to 2-3 months.

• When ready to reheat, thaw the casserole in the refrigerator overnight. This ensures even reheating and maintains the texture of the biscuits and eggs.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed casserole in an oven-safe dish and cover with aluminum foil. Heat for 20-25 minutes or until warmed through. Remove the foil for the last 5 minutes to crisp up the biscuits.

• If reheating from frozen, increase the baking time to 45-50 minutes, ensuring the casserole is heated thoroughly.

• For a quicker option, reheat individual portions in the microwave. Place a serving on a microwave-safe plate and cover with a microwave-safe cover or paper towel. Heat on medium power for 2-3 minutes, checking and stirring halfway through.

• Always reheat the gravy separately. Pour it into a saucepan and heat over medium-low heat, stirring occasionally until warmed through. If the gravy thickens too much, add a splash of milk to reach the desired consistency.

• Serve the reheated breakfast casserole hot, topped with the warmed gravy, and enjoy a comforting, hearty meal.

• Preheat your oven to 350°F (175°C). Place the leftover breakfast casserole in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until warmed through.

• For a quicker option, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in the basket, ensuring it's not overcrowded. Heat for 5-7 minutes, checking halfway to ensure it's heating evenly.

• For stovetop reheating, use a non-stick skillet over medium-low heat. Add a splash of milk or water to the skillet to create steam and prevent sticking. Cover and heat for 5-7 minutes, stirring occasionally.

• To reheat the gravy, pour it into a small saucepan. Heat over low-medium heat, stirring frequently to prevent lumps. If the gravy has thickened too much, add a splash of milk or water to reach the desired consistency.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Skillet: Essential for cooking the breakfast sausage until browned and for making the gravy.

• Mixing bowl: Needed to whisk together the eggs, milk, salt, and pepper.

• Whisk: Helps in thoroughly mixing the egg mixture to ensure even seasoning and consistency.

• Baking dish: Used to assemble and bake the casserole, ensuring even cooking.

• Knife: Required to cut the refrigerated biscuits into quarters.

• Cutting board: Provides a safe surface for cutting the biscuits.

• Measuring cups: Used to measure the milk and flour accurately.

• Measuring spoons: Ensures precise measurement of salt and pepper.

• Spatula: Useful for spreading the cooked sausage over the biscuits in the baking dish.

• Ladle: Helps in pouring the egg mixture evenly over the sausage and biscuits.

• Grease brush or spray: Used to grease the baking dish to prevent sticking.

• Serving spoon: Ideal for serving the hot casserole topped with gravy.

Pre-cook the sausage: Cook the sausage the night before and store it in the fridge. This will save you time in the morning.

Use pre-shredded cheese: If you like cheese in your casserole, use pre-shredded cheese to save time on grating.

Pre-mix the egg mixture: Whisk together the eggs, milk, salt, and pepper the night before and store it in the fridge.

Use parchment paper: Line your baking dish with parchment paper for easy cleanup.

Ready-to-bake biscuits: Use refrigerated biscuits that are ready to bake, cutting down on prep time.