Hamdi Saidani This Pioneer Woman Biscuits and Gravy Casserole is a hearty and savory recipe, which is made with flaky refrigerated biscuits, a rich sausage gravy, and plenty of cheddar cheese. It’s the ultimate comfort food, a crowd-pleasing breakfast or brunch bake perfect for a lazy weekend.
Pioneer Woman Biscuits and Gravy Casserole Ingredients
All the best parts of a classic Southern breakfast in one easy casserole.
For the Sausage Gravy:
- 1 lb. breakfast sausage
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1 tsp. seasoned salt
- 1 tsp. ground black pepper
For the Casserole:
- 2 (12-oz.) cans refrigerated biscuits
- 6 large eggs
- 1/2 cup whole milk
- 2 cups shredded cheddar cheese, divided
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
How To Make Pioneer Woman Biscuits and Gravy Casserole
A step-by-step guide to this incredibly hearty and delicious breakfast bake.
- Make the Sausage Gravy: In a large skillet over medium heat, cook the breakfast sausage until it’s browned and crumbly, about 8 to 10 minutes. Use a slotted spoon to remove the sausage to a plate, leaving the drippings in the skillet. Melt the butter in the drippings, then sprinkle in the flour and stir for 2 minutes to cook the flour.
- Finish the Gravy: Gradually pour in the milk while stirring. Increase the heat and bring the mixture to a boil, stirring, until it thickens. Reduce the heat and let it simmer for 8 to 10 minutes. Stir in the seasoned salt and pepper.
- Assemble the Casserole: Preheat the oven to 350°F. In a medium bowl, whisk together the eggs, milk, 1/2 cup of the shredded cheese, salt, and pepper. Pour this egg mixture into the bottom of a 13×9-inch baking dish.
- Layer and Bake: Reserve about 1/2 cup of the cooked sausage for the topping, and sprinkle the rest over the eggs. Arrange the refrigerated biscuits in a single, even layer on top. Drizzle half of the warm sausage gravy over the biscuits. Sprinkle with the remaining 1 1/2 cups of cheese and the reserved 1/2 cup of sausage.
- Bake and Serve: Bake for 30 to 35 minutes, until the biscuits are cooked through and golden brown and the egg is set. Gently reheat the remaining gravy. Drizzle some gravy over the finished casserole and serve the rest on the side.
Recipe Tips
For the most delicious and perfectly cooked breakfast casserole.
- Can I make this ahead of time? This casserole is best when the biscuits are baked fresh. However, you can save a lot of time by making the sausage gravy completely up to 2 days in advance. Store it in an airtight container in the refrigerator, then gently reheat it on the stovetop before you assemble the casserole.
- How to get a rich, flavorful gravy? The secret is using the sausage drippings! Don’t drain the fat from the pan after cooking the sausage. Making your roux (the flour and fat mixture) with the butter and flavorful sausage drippings is key to a classic, savory gravy.
- Can I use homemade biscuits? Absolutely! If you have a favorite recipe for homemade biscuits, you can use them instead of the refrigerated ones. You can either arrange the raw biscuit dough on top, or for a different style, bake them separately and place them on top of the egg and sausage base before smothering with gravy and cheese.
- Can I customize this casserole? Of course. For a spicy kick, use a hot breakfast sausage or add a pinch of cayenne pepper to the gravy. You could also use a different cheese, like a Monterey Jack or a pepper jack blend.
What To Serve With Biscuits and Gravy Casserole
This hearty casserole is a complete breakfast on its own.
This rich and satisfying bake is a full breakfast or brunch meal. It’s wonderful served with simple, fresh sides to balance the richness:
- A fresh fruit salad
- Sliced tomatoes or avocado
- A hot cup of coffee and a glass of orange juice
How To Store Biscuits and Gravy Casserole
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftovers, covered, in the refrigerator for up to 3 days.
- Reheat: For the best texture, reheat individual slices in a 350°F oven for 10-15 minutes until warmed through. The biscuits will soften upon storage, and reheating in the oven is the best way to help them crisp up again.
Pioneer Woman Biscuits and Gravy Casserole Nutrition Facts
An estimated guide per serving.
- Calories: 650 kcal
- Carbohydrates: 45 g
- Protein: 25 g
- Fat: 40 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of sausage?
Yes. While a classic pork breakfast sausage is traditional, you could also use a maple-flavored sausage for a sweet and savory twist, or a turkey sausage for a slightly lighter option.
My gravy is lumpy. How can I fix it?
Lumpy gravy is usually caused by adding the milk too quickly to the flour and fat mixture. The key is to pour it in very gradually while whisking constantly. If you do get lumps, you can often fix it by continuing to whisk vigorously over the heat until they dissolve.
Can I freeze this casserole?
It’s generally not recommended to freeze this casserole after it’s been baked, as the texture of the biscuits and the egg can change significantly upon thawing. However, the sausage gravy itself freezes beautifully for up to 3 months.
Try More Pioneer Woman Recipes:
- Pioneer Woman Tater Tot Breakfast Casserole Recipe
- Pioneer Woman Crockpot Green Bean Casserole Recipe
- Pioneer Woman Jalapeño Corn Casserole Recipe
Pioneer Woman Biscuits and Gravy Casserole Recipe
Description
The ultimate savory breakfast bake, this casserole layers a cheesy egg base with canned refrigerated biscuits, a rich homemade sausage gravy, and more cheese for a crowd-pleasing brunch centerpiece.
Ingredients
Instructions
- Gravy: Brown the sausage in a skillet; remove sausage, leaving the drippings. Melt butter in the drippings, whisk in flour, then gradually whisk in the milk. Simmer until thick, then season.
- Preheat oven to 350°F.
- Casserole: In a 9×13-inch dish, whisk together the eggs, milk, 1/2 cup of cheese, salt, and pepper.
- Sprinkle most of the cooked sausage over the egg mixture.
- Arrange the raw biscuits in a single layer on top.
- Drizzle half of the sausage gravy over the biscuits.
- Top with the remaining 1 1/2 cups of cheese and the reserved sausage.
- Bake for 30-35 minutes until the biscuits are golden and cooked through. Serve with the remaining warm gravy.
Notes
- u003cliu003eThe sausage gravy is the star and can be made up to 2 days in advance to save time.u003c/liu003eu003cliu003eUsing canned refrigerated biscuits makes this impressive casserole incredibly easy to assemble.u003c/liu003eu003cliu003eDon’t be afraid to let the flour and fat mixture (the roux) cook for a couple of minutes to toast the flour, which adds a deeper flavor to the gravy.u003c/liu003eu003cliu003eThis is a very hearty casserole, perfect for feeding a crowd on a holiday morning.u003c/liu003e
