This is the recipe we had last year for Christmas morning breakfast with a yogurt parfait bar and Christmas Punch. It’s awesome for those people who love sausage gravy and biscuits (with a lot less mess). And…it’s make ahead! Prep it the day before and put it out on your holiday brunch buffet and sit back and enjoy the ahs and wows.
This recipe is everybody-in-the-family-approved (Muffin, Josh, my parents, and me). Even the leftovers are great. I like mine drizzled with hot pepper sauce like Tabasco.
I found this recipe last December and was actually shopping for ingredients (and looking for the gravy packet), when I asked for help from a fellow shopper. After she showed me which gravy to select, I told her what I was making, and she wrote down the recipe to make the recipe herself.
Sausage Gravy Biscuit Casserole
Source: Just a Pinch
12 ounces of buttermilk biscuit dough (I use the cheap store brand 10-count biscuits)
1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)
1 lb sausage, any flavor
1 cup cheese, shredded (The sharper the cheddar is better)
1/2 cup milk
salt and pepper to taste
Preheat oven to 350. Grease a 13×9 pan. Brown the sausage in skillet and drain thoroughly. Cut biscuit dough into quarters and scatter along the bottom of the pan. Scatter cooked sausage over the biscuit pieces. Layer shredded cheese over sausage. Whisk eggs and milk, add salt and pepper and pour over biscuit/layers. Make gravy according to instructions, and pour over everything. At this point, if you don’t preheat the oven, you can stash it in your fridge overnight. If you do preheat the oven, bake for 30-45 minutes or until eggs are set and biscuits are done. Serve warm.