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Breakfast / Brunch

Sausage & Egg Breakfast Casserole

Hearty and savory, sausage, eggs, and biscuits are a breakfast guaranteed to give a day's worth of energy. While not glamorous, this Sausage & Egg Breakfast Casserole take on the farmhouse classic can easily feed a crowd, and keep everyone full until their next meal. Topped with a sage gravy, this indulgent breakfast casserole ensures you'll have nary a crumb left.


8 servings

Total Time

about 1½ hours

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This sausage & egg breakfast casserole can go straight into the oven, or to make it ahead, assemble it the night before, cover, and refrigerate until ready to bake in the morning.


Preheat oven to 375°. Coat a 7x11-inch baking dish with nonstick spray.

For the casserole, brown sausage in a sauté pan over medium heat, breaking into chunks; transfer to a paper-towel-lined plate. Reserve drippings for sage gravy.

Whisk together eggs, milk, cream, salt, and black pepper in a measuring cup.

Layer biscuit bottoms in prepared dish. Sprinkle half the sausage over biscuits, top with half the Cheddar, and add biscuit tops. Pour egg mixture over top; bake 30 minutes.

Sprinkle remaining Cheddar over top and bake casserole until center is set, a thermometer registers 165°, and a toothpick inserted into a biscuit comes out clean, 1015 minutes more. Let casserole sit 10 minutes.

For the gravy, melt butter in reserved sausage drippings in a sauté pan over medium heat. Whisk in flour until smooth; cook 2 minutes. Slowly whisk in milk until mixture is smooth.

Cook gravy until slightly thickened, 58 minutes. Stir in sage and pepper flakes. Season gravy with salt and black pepper.

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