Breakfast Casserole with Biscuits and Gravy Recipe

Breakfast sausage: Adds a savory and slightly spicy flavor to the casserole.

Refrigerated biscuits: Provides a fluffy and buttery base for the casserole.

Eggs: Binds the ingredients together and adds richness.

Milk: Creates a creamy texture in the egg mixture.

Shredded cheddar cheese: Adds a cheesy flavor and melts beautifully.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the casserole.

When cooking the sausage, make sure to break it up into small pieces as it browns. This ensures even cooking and better distribution throughout the casserole. Additionally, when cutting the biscuits into quarters, try to keep the pieces uniform in size for consistent baking. Pour the egg mixture slowly and evenly over the biscuits and sausage to ensure it soaks in well, which helps the casserole set properly.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• refrigerated biscuits - Substitute with crescent roll dough: Crescent roll dough can provide a similar flaky texture and is often more readily available.

• large eggs - Substitute with egg substitute: Egg substitutes are a good option for those looking to reduce cholesterol or for a vegan alternative.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that works well in casseroles.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella cheese melts well and provides a milder flavor that can complement the dish.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and a bit of umami, though it will change the flavor profile slightly.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, offering a subtle change to the dish.

• Allow the breakfast casserole to cool completely before storing. This helps prevent condensation, which can make the biscuits soggy.
• For short-term storage, cover the baking dish tightly with aluminum foil or plastic wrap and place it in the refrigerator. It will stay fresh for up to 3-4 days.
• For individual servings, cut the casserole into portions and place them in airtight containers. This makes it easy to grab a quick breakfast on busy mornings.
• To freeze, wrap the entire casserole or individual portions tightly in plastic wrap, then cover with a layer of aluminum foil. This double layer helps prevent freezer burn.
• Label the wrapped casserole with the date and contents. It can be stored in the freezer for up to 2-3 months.
• When ready to reheat, thaw the casserole in the refrigerator overnight if frozen.
• Preheat the oven to 350°F (175°C). Remove any plastic wrap and cover the casserole with aluminum foil.
• Reheat in the oven for 20-25 minutes, or until heated through. If reheating individual portions, microwave on high for 1-2 minutes, checking and stirring halfway through.
• For a crispier texture, you can uncover the casserole for the last 5-10 minutes of reheating in the oven.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover breakfast casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for 20-25 minutes, or until heated through. This method ensures the biscuits remain fluffy and the eggs stay moist.

• Microwave Method: Place a portion of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This method is quick but may slightly alter the texture of the biscuits.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the casserole in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally to ensure even warming. This method helps maintain the texture of the sausage and biscuits.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the casserole in the air fryer basket, ensuring it's in a single layer. Heat for 8-10 minutes, shaking the basket halfway through. This method gives the biscuits a nice, crispy exterior while keeping the eggs and sausage tender.

• Oven: Used to bake the casserole at 350°F (175°C) until the eggs are set and the biscuits are golden brown.

• Skillet: Used to cook the breakfast sausage over medium heat until browned.

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Used to mix the eggs, milk, salt, and pepper thoroughly.

• Greased baking dish: Used to hold the cut biscuits, cooked sausage, shredded cheese, and egg mixture for baking.

• Knife: Used to cut the refrigerated biscuits into quarters.

• Cutting board: Used as a surface to cut the biscuits.

• Measuring cups: Used to measure the milk and shredded cheddar cheese.

• Measuring spoons: Used to measure the salt and black pepper.

• Spatula: Used to transfer the cooked sausage from the skillet to the baking dish and to spread the ingredients evenly.

Pre-cook the sausage: Cook the sausage the night before and store it in the fridge. This way, you can skip this step in the morning.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Mix the egg mixture ahead: Whisk together the eggs, milk, salt, and pepper the night before and store it in the fridge.

Use pre-cut biscuits: Some stores offer pre-cut biscuits which can save you the time of cutting them yourself.

Grease the baking dish in advance: Prepare your baking dish the night before to save a step in the morning.