Biscuits and Gravy Egg Bake is an easy breakfast casserole, easily made overnight or the morning of for a delicious feed-a-crowd breakfast. Filled with flaky biscuits, light eggs with a layer of delicious green chile sausage gravy on top. Plus extra sausage gravy for serving
Cuisine: American, Southern
Keyword: biscuits and gravy, biscuits and gravy egg bake, egg bake, sausage and biscuits egg bake
If making the morning of, preheat oven to 350° F and generously spray a 9x13 inch casserole dish with spray oil.
Green Chile Sausage Gravy In a large skillet (I love my cast iron skillets) brown the breakfast sausage until just browned and remove from pan, drain any excess fat (I used lean sausage, so left the little bit of fat behind for flavor).
In the same skillet, melt butter over medium-low heat, slowly whisk in flour until thickened, just a couple of minutes. Whisk in milk, a little at a time, it will thicken as you whisk it, keep whisking until smooth. Add diced green chiles, salt and return the sausage to the gravy, stirring to combine.
If making the morning of, preheat oven to 350° F and generously spray a 9x13 inch casserole dish with spray oil. In a small mixing bowl whisk eggs, milk and salt together. Cut the biscuits into 1/4s and place the biscuit pieces over the bottom of the pan. Pour egg mixture over the top of the biscuits.
Sprinkle with cheese and place a few blobs of sausage gravy around the casserole, be sure to save most for serving. Bake 30-35 minutes until golden and eggs are set.Serve warm with a spoonful of the delicious green chile sausage gravy. Grab a napkin, drool will happen!
A few simple instructions for making this casserole ahead of time so you can wake up, pop it in the oven and enjoy!
Make the green chile sausage gravy, assemble the biscuits and gravy egg bake, cover with foil or plastic wrap refrigerate. Place sausage gravy in separate container and refrigerate.
When ready to bake, take casserole dish out of fridge for 30-40 minutes before baking, allowing it to come to room temperature.
Bake as directed; meanwhile, pour sausage gravy back into saucepan or skillet, heating on low heat, adding a few splashes of milk to thin so it's gravy-like.
Gluten Free Biscuits & Gravy
Gluten Free Sausage Gravy | Simple, swap the regular flour Gluten Free All Purpose flour or your favorite GF Flour mix and proceed with recipe.
Instead of using canned biscuits:
Replace with hunks of a soft gluten free free bread
Or make your own gluten free biscuits, but don't bake them, cut into hunks and pop in the egg batter.
Freezer & Storing Instructions:Store leftovers in fridge, up to 5 days, up to 3 months in freezer in airtight container. If baked: Cool completely, cover well with plastic wrap and foil, freezes up to 3 months. Thaw in fridge overnight and bake at 350 degrees for 20 minutes, covered (remove plastic wrap). Unbaked: Cover well with plastic wrap and foil and freeze up to 2 months, thaw in fridge overnight and bake as directed, removing from fridge 20-30 minutes prior to baking. Sausage Gravy: Thaw overnight in fridge, reheat in skillet or small saucepan, thinning with a little milk if needed.