Biscuits and Gravy Make Ahead Breakfast Casserole

We love biscuits and gravy around here. If we see it on a restaurant menu, we order it. Since we live in the Northeast that doesn't happen often, so I usually just make it at home using this excellent recipe I've had for years. It's savory and sweet and very addictive. 

But then I saw this recipe for Biscuits and Gravy Egg Bake on Pinch of Yum and knew it would end up being a family favorite. I was particularly excited for the chiles in the gravy.

The recipe calls for canned dough, but making your own biscuit dough is ridiculously easy so I went that route. I did a quick Google search and found this one from Sally's Baking Addiction and I will never use another recipe. So, so good. I was just sad we didn't have any jam or jelly in the house for the leftover biscuits.

What I love about this recipe is that you can make it ahead and then bake it the next morning. It's perfect for the holidays - a few friends made it for Christmas after I raved about it on Facebook - or to keep in the fridge for busy weekday mornings.

Biscuits and Gravy Make Ahead Breakfast Casserole
As seen on Pinch of Yum

Green Chile Sausage Gravy
1 lb. breakfast sausage
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
1/2 teaspoon salt
1 can (4oz) chopped green chiles

Casserole
8 eggs
1/2 cup milk
1/2 teaspoon salt
6-8 jumbo buttermilk biscuits (from a can or make your own, recipe below), cut into cubes
1 cup shredded cheddar cheese

If making your own biscuits, do that first using the recipe below. Save 6-8 biscuits for this recipe and bake off the rest.

Preheat the oven to 350 degrees. If you're making the casserole in advance, do this the next morning. Spray a 9 x 13 pan with cooking spray.

Brown the sausage in a large skillet then remove to a plate. Melt the butter in the now-empty skillet over medium-low heat. Whisk in flour until thickened, 2-3 minutes. Whisk in the 2 1/2 cups milk, salt, and diced green chiles, then add the sausage. Stir to combine.

Whisk the eggs, 1/2 cup milk and salt in a 4-cup measuring cup or large bowl. Place half the biscuits in the greased 9 x13 pan. Pour the eggs over the top. Sprinkle with the cheese, then dollop some of the gravy (be sure to save some gravy for later) on top. Add the rest of the biscuit cubes.

At this point you can cover and refrigerate overnight. In the morning, preheat the oven, and warm up the extra gravy while you bake the casserole for 35-45 minutes, until the eggs are set. It will take longer to cook if the casserole is cold.

Serve slices warm from the oven, with a scoop of sausage gravy over the top (thin it out with a little more milk

Homemade Buttermilk Biscuits
As seen on Sally's Baking Addiction

2 1/2 cups flour, plus extra for dusting
2 tablespoons baking powder
1 teaspoon salt
1 stick very cold unsalted butter, cubed
1 cup cold buttermilk
2 teaspoons honey

Preheat oven to 425.

Add the flour, baking powder, and salt to a large food processor and pulse to combine. Add the cubed butter and pulse until you have coarse crumbs form. Pour into a large bowl. Make a well in the center of the mixture and add the buttermilk and honey. Fold together with a rubber spatula until it begins to come together. Do not overwork the dough.

Turn the dough out onto a floured work surface and gently bring together with generously floured hands. The dough will be sticky so have extra flour nearby. Flatten the dough into a 3/4 inch thick rectangle, fold one side into the center, then the other side. Turn the dough horizontally, flatten into a 3/4 inch thick rectangle again. Repeat three more times.

Cut the dough into circles with a biscuit cutter or glass. (Tip: Do not twist the biscuit cutter when pressing down into the dough– this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps and cut more biscuits until all the dough is used.

Bake for 15-20 minutes or until tops are golden brown. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.