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Sausage Biscuits and Gravy Casserole

  • Prep 30 min
  • Total 60 min
  • Ingredients 7
  • Servings 8

Make classic sausage gravy and biscuits for a crowd with this quick and easy breakfast casserole version. ...MORE+ LESS-

Ingredients

1
lb bulk pork breakfast sausage
2
tablespoons butter
1/4
cup all-purpose flour
1/2
teaspoon salt
1/2
teaspoon pepper
3
cups milk
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated Buttermilk biscuits

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 12-inch nonstick skillet, cook sausage 8 to 10 minutes over medium heat, stirring occasionally, until browned and thoroughly cooked. Using slotted spoon, transfer sausage to baking dish.
  • 3
    Add butter to drippings in skillet; melt over medium heat. Add flour, salt and pepper; cook 1 to 2 minutes or until thickened and beginning to brown. Stir in milk; heat to simmering, stirring frequently. Cook and stir 1 to 3 minutes or until thickened. Pour gravy over sausage in dish.
  • 4
    Separate dough into 8 biscuits. Cut each biscuit into fourths. Top sausage mixture with biscuit pieces.
  • 5
    Bake 25 to 30 minutes or until thoroughly heated and biscuits are golden brown.
  • Like it hot? Opt for hot sausage.

Expert Tips

  • Prefer Flaky Layers biscuits? No problem – they work great in this recipe as well!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
310
% Daily Value
Total Fat
34g
53%
Saturated Fat
13g
66%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
1390mg
58%
Potassium
260mg
8%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
9g
Protein
15g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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