We love our breakfasts around here, and this Biscuit & Gravy Breakfast Casserole is a pretty tough one to beat. It’s a hearty down home breakfast that makes for a pretty amazing meal. I shared a Foolproof Sausage Gravy Recipe yesterday, and as I mentioned, I typically will turn this into 2 days of breakfast, using the leftover gravy recipe in this casserole. It’s quite easy to do and it is so filling that it it a great one to serve, especially if you have a large crowd and you can double (or triple) the ingredients.
Biscuit & Gravy Breakfast Casserole
(using the sausage gravy recipe here)
4 cooked biscuits
1 1/3 cups sausage gravy * see note
4 tablespoons shredded cheddar cheese
Green onion for garnish, if desired
Preheat oven to 400 degrees F
Spray a small baking dish with non-stick cooking spray.
Break up the biscuits into the dish and sprinkle them with the cheese.
Beat the eggs and pour them all over the biscuits.
Drizzle the gravy all around the biscuits making sure to fill the gaps. I like to leave some pieces of the biscuit sticking out, so they get nice and crispy.
Bake for 15-20 minutes or until the eggs are set.
Serve immediately with green onions sprinkle on top, if desired.
*If you don’t have leftover breakfast gravy (see my sausage gravy recipe here), you can use any packaged white or peppered gravy you’d like.
I didn’t use any additional seasoning and didn’t think it needed it. That said, feel free to mix in a little salt and pepper into your eggs if you want.
If you have more biscuits and gravy to use up than what’s called, you can stretch this recipe using the following amounts. You can also use this formula to make individual little breakfast casseroles.
For each biscuit, use one egg, 1/3 cup gravy and one tablespoon of cheese.