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This biscuits and gravy casserole transforms the beloved Southern breakfast classic into an impressive layered dish that feeds a crowd. It combines flaky store-bought biscuits with crumbled maple sausage, melted cheese, custard-soaked eggs, and a rich homemade gravy spiked with Cajun seasoning. The genius of the casserole format lies in how the biscuits absorb the egg mixture and gravy while puffing up into golden, savory perfection. Whether you're hosting Christmas morning brunch or a church potluck, this 9x13 wonder delivers all the satisfaction of a diner favorite in a format that lets the host actually enjoy the morning.
I created this for a Christmas morning when I had twelve people to feed and didn't want to spend the whole time at the stove while my kids opened presents. This casserole solved the problem, baking hands-off while we enjoyed coffee by the tree. My family now claims it tastes better than the traditional version because the flavors have time to meld in the oven. It has become a permanent fixture of our holiday traditions.
Master Your Ingredients
- Maple Pork Sausage: One pound, crumbled. The maple notes provide a sweet contrast to the savory Cajun spices
- Grands-Style Biscuits: One 16-ounce tube. These act as the structural base and absorb the egg custard
- Cajun Seasoning: Two teaspoons. This is the 'secret' ingredient that adds warmth and complexity to the creamy gravy
- Colby Jack Cheese: Two cups, shredded. Provides the gooey, melty interface between the meat and the eggs
- Egg Custard: Six large eggs whisked with half and half for a rich, silky texture that sets the casserole
- Whole Milk: Two cups for the gravy. Using whole milk ensures the sauce is thick enough to blanket the biscuits without pooling
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Building Your Breakfast Casserole
- The Sausage and Gravy:
- Brown the sausage in a skillet, then remove the meat but keep the drippings. Melt butter into the fat, whisk in flour to create a roux, and gradually add milk to form a thick, creamy gravy. Season heavily with Cajun spices, salt, and pepper.
- The Base Layers:
- Grease a 9x13 pan with butter. Separate the biscuits and press them flat into the bottom of the dish. Layer the browned sausage over the biscuits, followed by a generous layer of shredded Colby Jack.
- The Custard and Bake:
- Whisk the eggs and half and half, then pour evenly over the cheese. Top the entire dish with your prepared Cajun gravy. Bake at 350°F for 35–45 minutes until the center is set and the top is a deep golden brown. Let it rest for five minutes before slicing.
While traditionalists might insist on from-scratch biscuits, the refrigerated variety is actually a structural advantage here. They are designed to expand and absorb moisture, making them the perfect sponge for the egg custard and gravy. This dish is about honoring the soul of Southern cooking while adapting to the pace of modern life.
Creative Variations
For a spicier kick, use 'hot' breakfast sausage and swap the Colby Jack for Pepper Jack cheese. If you prefer an earthy profile, use sage sausage and add sautéed mushrooms to the meat layer. For a 'loaded' version, sprinkle chopped green onions or crispy bacon bits over the gravy before serving.
Make-Ahead & Storage
You can prep the sausage, gravy, and egg mixture the night before. Store them in separate containers in the fridge. In the morning, simply assemble the layers and bake. Leftovers keep well in the refrigerator for up to three days and are best reheated in a 325°F oven to maintain the biscuit texture.
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This Biscuits and Gravy Casserole is more than just a meal; it's a way to reclaim your holiday mornings. It delivers that 'diner-style' satisfaction with a fraction of the stress. Once you see the golden, puffed gravy emerge from the oven, you'll understand why this has become my family's most requested breakfast.
Frequently Asked Questions
- → Can I make this ahead of time?
- You can assemble it the night before (minus the gravy), cover and refrigerate. In the morning, make the gravy fresh and pour it on top before baking. Add 5-10 extra minutes to the baking time since it's cold.
- → Why serve it with syrup?
- The sweet syrup with the savory sausage and gravy is amazing - it's like having pancakes and sausage together! Trust us, it's worth trying even if it sounds odd.
- → Can I use a different kind of sausage?
- Yes! Regular breakfast sausage, spicy sausage, or even turkey sausage all work. Maple-flavored just adds a nice touch that goes with the syrup.
- → What if I don't have Cajun seasoning?
- Make your own by mixing paprika, garlic powder, onion powder, and a tiny bit of cayenne. Or just season the gravy well with salt, pepper, and garlic powder.
- → Can I freeze this?
- Yes! Bake it completely, let it cool, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
- → How do I know when it's done?
- The casserole should be puffed up, golden brown on top, and set in the middle - not jiggly. A knife inserted in the center should come out mostly clean.