Biscuits, Gravy, Egg Breakfast Casserole

Reader Contribution by Allan Douglas
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This is a breakfast casserole that works just as well as a dinner. It’s good, satisfying “country fare” and easy enough for anyone to do.


  • A tube of refrigerator biscuits
  • 1 lb ground breakfast sausage
  • 6 large eggs
  • 2-1/2 cups milk
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1 cup shredded cheddar cheese
  • salt
  • pepper
  • An 8 x 12-inch baking dish, greased (cooking spray is fine)


Cook the sausage, drain, and set aside.

Cut the biscuits into 1/2 chunks and scatter in the bottom of the casserole dish.

Preheat oven to 350 F.


Break the eggs into a bowl. Add 1/2 cup milk, 1/2 teaspoon salt, 1/2 teaspoon pepper. Mix together. Set aside.

Melt the butter in a medium (12-inch) skillet. Add the flour, whisking to keep it smooth. Heat until bubbly, then slowly add 2 cups of milk, whisking to keep the mixture smooth. Add salt and pepper to taste. Cook over medium heat stirring constantly, until the gravy thickens. Remove from heat.

Crumble the cooked sausage over the biscuit chunks in the casserole dish.

Sprinkle the cheese over the sausage.

Pour the egg mixture over the cheese.

Top with the gravy.

Bake for about 40 minutes (gravy will bubble around the edges).

Cut into squares and serve with a side of fresh fruit. The casserole should be firm enough to hold together as you place it on a plate. Top with some chopped chives if you want.  ENJOY!

Serves 6 to 8.

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