Biscuits and gravy casserole has all of your favorite components of a good old Southern breakfast baked into one dish. It’s great for your Southern Christmas breakfast!
What are your Christmas breakfast traditions? When I was a kid, my grandmother would make an egg soufflé with sausage, eggs, and cheese every Christmas morning. It was the only time that she made it, along with Pillsbury orange danishes, and it was delicious and special. Every time I make it, it (naturally) makes me think of my grandmother.
These days, my family’s Christmas breakfast consists of more typical Southern breakfast fare…biscuits, gravy, bacon, eggs, and sausage balls because, you know, Christmas. I started thinking about how I could combine all of that (sort of) into one dish…and that’s how this Southern biscuits and gravy casserole was born.
As I was researching biscuits and gravy casserole, I found a common theme: canned biscuits. One recipe was made with powdered gravy. Sorry…this Southern girl does not do powdered gravy. If you want to use pre-made biscuits, that’s between you and the Lord??. Just please do me a favor and make the gravy from scratch!! I promise that it’s one of the easiest skills you can ever master, and your tastebuds (and family) will thank you.
I made my own sausage, and I’ve included the recipe here. Feel free to use store-bought sausage, though. No shame. I just wanted to share my recipe for homemade sausage here because it’s gooooood. And, like the gravy, it’s extremely simple to make – just mix some herbs and spices into ground pork. Done.
Biscuits and gravy casserole turned out to be everything I dreamed that it would be. Biscuits and sausage gravy and eggs, all baked up in one-dish for the most Southern breakfast casserole you’ve ever eaten. Amen and amen.
Yield: 6-8 servings
10 minPrep Time:
45 minCook Time:
- 10 biscuits, baked a few days ahead (can use homemade, frozen, or refrigerated)
- 6 eggs
- 1 3/4 cup milk, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound breakfast sausage
- 1/4 cup flour
- Additional salt and pepper to taste
- 1 pound ground pork
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried marjoram
- 1/2 teaspoon brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- Preheat the oven to 400 degrees. Crumble the biscuits into a 9-inch square baking dish. Whisk the eggs, 1/4 cup of the milk, and the salt and black pepper together in a medium bowl. Pour over the crumbled biscuits and press the biscuits down to submerge them into the egg mixture.
- If you are making your own sausage, combine all breakfast sausage ingredients in a large bowl, being careful not to overwork the meat.
- Preheat a 10-inch skillet (I used cast iron) over medium heat. Add the sausage and cook until no pink remains and mixture is lightly browned. Sprinkle with the flour and cook for one minute. Gradually pour in the milk while stirring constantly to combine. Cook until thickened. Add salt and pepper to taste.
- Pour the gravy over the biscuit and egg mixture. Set the baking dish on a sheet pan. Bake for 30 minutes until the eggs are set. Serve immediately.
- Calories 3490
- Total Fat: 270 g 415.38%
- Saturated Fat: 85 g 425%
- Cholesterol: 729 mg 243%
- Sodium: 7244 mg 301.83%
- Potassium: 2253 mg 64.37%
- Total Carbohydrate: 76 g %
- Sugar: 29 g
- Protein: 188 g
- Vitamin A: 17.3%
- Calcium: 598 mg 59.8%
- Iron: 7 mg 38.89%
Click here to print the recipe for biscuits and gravy casserole!