Sausage Gravy Casserole Recipe

Breakfast sausage: Adds a savory and meaty flavor to the dish.

All-purpose flour: Used to thicken the gravy.

Milk: Creates a creamy texture for the gravy.

Salt: Enhances the overall flavor.

Black pepper: Adds a bit of spice and depth.

Eggs: Provides structure and richness.

Shredded cheddar cheese: Melts into the casserole for a cheesy finish.

Refrigerated biscuit dough: Forms the base of the casserole, adding a fluffy texture.

When making the sausage gravy, ensure you cook the flour in the sausage drippings for at least 1-2 minutes to eliminate the raw flour taste and to create a smooth, rich roux. This step is crucial for achieving a well-balanced and flavorful gravy.

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

• breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which can provide a similar texture and flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may slightly alter the texture.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a gluten-free flour blend to maintain the consistency of the gravy.

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

• milk - Substitute with oat milk: Oat milk is another dairy-free option that has a creamy texture similar to cow's milk.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is less visible in the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile.

• eggs - Substitute with flax eggs: For a vegan option, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

• eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture to scrambled eggs.

• shredded cheddar cheese - Substitute with shredded mozzarella: Mozzarella provides a milder flavor and melts well.

• shredded cheddar cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast adds a cheesy flavor.

• refrigerated biscuit dough - Substitute with homemade biscuit dough: Making your own dough allows for control over ingredients and can be tailored to dietary needs.

• refrigerated biscuit dough - Substitute with crescent roll dough: Crescent roll dough can be used for a slightly different texture and flavor.

• Allow the sausage gravy casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the casserole to an airtight container. If you don't have a container large enough, you can also use heavy-duty aluminum foil or plastic wrap to cover the baking dish tightly.

• Store the casserole in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer.

• To freeze, wrap the casserole tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label with the date so you can keep track of its freshness.

• When ready to reheat, if frozen, thaw the casserole in the refrigerator overnight. This ensures even reheating and maintains the texture of the biscuits and eggs.

• Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the casserole with aluminum foil to prevent it from drying out.

• Heat in the oven for about 20-25 minutes if refrigerated, or 30-35 minutes if frozen, until the casserole is heated through and the cheese is bubbly.

• For a quicker option, you can reheat individual portions in the microwave. Place a serving on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.

• If you notice the biscuits becoming too soft after reheating, you can place the casserole under the broiler for a few minutes to crisp them up. Be sure to watch closely to avoid burning.

• Preheat your oven to 350°F (175°C). Place the leftover sausage gravy casserole in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes or until the casserole is warmed through.

• For a quicker option, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Microwave on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• If you prefer a crispy top, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for 15-20 minutes, then remove the foil for the last 5 minutes to allow the top to crisp up.

• For stovetop reheating, place a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the skillet. Add the casserole and cover with a lid. Heat for 5-7 minutes, stirring occasionally, until the casserole is heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in an air fryer-safe dish. Heat for 10-15 minutes, checking halfway through to ensure it doesn't overcook. This method will give you a crispy top layer.

• For a slow cooker, transfer the casserole to the slow cooker and set it on low. Heat for 1-2 hours, stirring occasionally, until the casserole is thoroughly warmed. This method is great for maintaining moisture and flavor.

• 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 sausage over medium heat until browned and to prepare the sausage gravy.

• Whisk: Used to whisk the eggs and to gradually whisk in the milk, salt, and pepper into the flour.

• Large bowl: Used to whisk the eggs and mix them with the shredded cheese.

• Greased baking dish: Used to place the cut biscuit dough and pour the egg and cheese mixture over it.

• Knife: Used to cut the refrigerated biscuit dough into quarters.

• Measuring cups: Used to measure the milk and flour accurately.

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

• Spatula: Used to mix the sausage back into the thickened gravy.

Pre-cook the sausage: Cook the breakfast sausage ahead of time and store it in the fridge. This will save you time when assembling the casserole.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Ready-to-use biscuit dough: Use refrigerated biscuit dough straight from the package to avoid making dough from scratch.

Whisk eggs in advance: Whisk the eggs and store them in the fridge until you're ready to mix them with the cheese.

One-pan method: Cook the sausage and make the gravy in the same skillet to minimize cleanup.