Method
- Preheat your oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
- Cook the breakfast sausage in a large skillet over medium heat, breaking it into crumbles as it browns (7-8 minutes). Drain excess grease, leaving about 2 tablespoons.
- Sprinkle flour over the cooked sausage and stir constantly for 2 minutes to create a roux.
- Gradually pour in the milk while stirring continuously until the gravy thickens (about 5-6 minutes).
- Cut each biscuit into quarters and arrange half in the prepared baking dish.
- Pour half of the sausage gravy over the biscuit layer and sprinkle with half of the shredded cheese.
- Add the remaining biscuit pieces on top and pour the rest of the gravy over everything.
- Beat the eggs and pour them evenly over the casserole, then top with remaining cheese.
- Bake uncovered for 35-40 minutes until golden brown and set in the center.
- Let the casserole rest for 10 minutes before serving.
Notes
Let the gravy thicken properly to avoid sogginess. Use room temperature ingredients for better results. Quality sausage enhances flavor. Store leftovers in an airtight container for 3-4 days.