Pioneer Woman Biscuits and Gravy Casserole

Pioneer Woman biscuits and gravy casserole is a hearty breakfast bake with sausage gravy, fluffy canned biscuits and cheddar that comes together in 1 hour. This make-ahead brunch casserole fits Christmas morning, Easter brunch and Mother's Day, and it feeds a crowd.

Let the flour cook in the sausage drippings for a full 2 minutes before the milk goes in, because that toasting gives the gravy its nutty depth. Skip it and the gravy tastes raw and pasty.

Pouring the egg mixture into the dish first and laying the biscuits on top means the eggs set underneath while the biscuits turn golden above. Saving half the sausage and gravy for the finish also keeps every bite of the top layer rich and saucy.

Pioneer Woman Biscuits and Gravy Casserole

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

734

kcal

Tender biscuits bake into a custardy egg and sausage base, while creamy gravy and melted cheddar blanket the top. Once it comes out, the edges turn toasty and golden as the gravy soaks into every nook.

Ingredients

• 1 lb. breakfast sausage, such as Jimmy Dean
  

• 1/4 c. unsalted butter
  

• 1/3 c. all-purpose flour
  

• 4 c. whole milk
  

• 1 tsp. seasoned salt
  

• 1 tsp. ground black pepper
  

• 6 large eggs
  

• 1/2 c. whole milk
  

• 2 c. shredded cheddar cheese, divided
  

• 1/2 tsp. kosher salt
  

• 1/4 tsp. ground black pepper
  

• 2 12-oz. cans refrigerated biscuits
  

Directions

• Brown the sausage: Cook 1 lb. breakfast sausage in a large skillet over medium heat for 8 to 10 minutes, stirring now and then. When it is browned and crumbly, move it to a plate with a slotted spoon and leave the drippings in the pan.
• Toast the flour: Add 1/4 c. unsalted butter and drop the heat to medium-low so it melts. Sprinkle 1/3 c. all-purpose flour over the drippings and stir, then let it cook for 2 minutes until lightly toasted.
• Simmer the gravy: Pour in 4 c. whole milk while stirring, then raise the heat to medium-high until the mixture boils and thickens. Reduce to medium-low, add 1 tsp. seasoned salt and 1 tsp. ground black pepper, and simmer for 8 to 10 minutes until thick.
• Preheat and whisk eggs: Preheat the oven to 350°. Whisk 6 large eggs, 1/2 c. whole milk, 1/2 c. shredded cheddar cheese, 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper in a medium bowl.
• Layer the base: Pour the egg mixture into a 13-by-9-inch baking dish. Reserve 1/2 cup of the sausage, then sprinkle the rest over the eggs.
• Add biscuits and gravy: Arrange 2 12-oz. cans refrigerated biscuits in an even layer over the eggs and sausage. Drizzle half of the gravy on top, then sprinkle with the remaining 1 1/2 cups cheddar and the reserved sausage.
• Bake the casserole: Bake for 30 to 35 minutes, until the biscuits are cooked through and the top is toasted. Meanwhile reheat the remaining gravy so it is hot and pourable.
• Finish and serve: Drizzle some of the warm gravy over the casserole as soon as it comes out. Serve the rest on the side so everyone can add more.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different sausage in this casserole?

Yes, any bulk breakfast sausage works, including mild, hot or sage varieties. If you use a leaner turkey sausage, add an extra tablespoon of butter, since the gravy needs enough fat to cook the flour properly.

How do I store and reheat leftovers?

Cover the baking dish or move squares to an airtight container, and keep them in the fridge for up to 3 days. Reheat at 350° until warm, then warm the gravy separately with a splash of milk.

Can I use homemade biscuits instead of canned?

Homemade biscuit dough can work, but it needs to be cut into small pieces so it cooks through in the same time. Canned biscuits are more reliable here because the bake is fairly short.

Why is my casserole watery on the bottom?

Usually the gravy was not simmered long enough to thicken, or the eggs were underbaked. Make sure the gravy coats a spoon before it goes on, and bake until the center is set and the biscuits are no longer doughy.

What is the most common mistake with this recipe?

Rushing the gravy is the biggest one, since thin gravy soaks into the biscuits and makes them soggy. Let it simmer the full 8 to 10 minutes, and it will stay creamy instead of running off the top.