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Here’s a detailed, unique article about Biscuits and Gravy with Sausage and Egg Breakfast Casserole, including step-by-step instructions:

Biscuits and Gravy with Sausage and Egg Breakfast Casserole

If you love a hearty breakfast that combines the best of Southern comfort food with the convenience of a casserole, Biscuits and Gravy with Sausage and Egg Breakfast Casserole is your dream dish. Imagine tender, flaky biscuits layered with savory sausage, creamy gravy, and fluffy eggs—a dish that’s perfect for weekend brunches or feeding a crowd. Here’s a step-by-step guide to making this indulgent breakfast casserole.

Ingredients

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
¾ cup milk

For the Sausage Gravy:

1 pound breakfast sausage (mild or spicy, based on preference)
¼ cup all-purpose flour
2 ½ cups milk
Salt and black pepper to taste
Optional: pinch of cayenne or crushed red pepper for a kick

For the Egg Layer:

6 large eggs
½ cup milk
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar or mozzarella cheese (optional but recommended)

Step-by-Step Method

Step 1: Prepare the Biscuits

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine flour, baking powder, sugar, and salt.
Add the cold butter cubes. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Pour in the milk and stir until the dough just comes together. Do not overmix.
Turn the dough onto a floured surface and gently pat it to about ½ inch thick.
Using a biscuit cutter or a glass, cut out biscuits and set them aside. You’ll bake them later on a separate tray for the topping.

Step 2: Cook the Sausage Gravy

In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it apart with a spatula.
Sprinkle the flour over the sausage and stir well, cooking for 1–2 minutes to remove the raw flour taste.
Slowly pour in the milk, stirring constantly to avoid lumps.
Simmer for 5–7 minutes until the gravy thickens. Season with salt, black pepper, and optional cayenne. Remove from heat.