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Charleston Breakfast Casserole

45-MinutesBakedBreakfast & BrunchCasseroleCreamyHotKid-FriendlyPorkSavory
Time :45 minutes
Yield :9 servings
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Creamy mashed potatoes with gravy and chunks of chicken in a white casserole dish, served with a glass of water and a small plate with a scoop of mashed potatoes, on a rustic table.

The Scoop

Southern comfort meets breakfast casserole, with savory sausage gravy tucked between golden, buttery biscuits.
Think biscuits and sausage gravy, but with a little casserole magic. Fluffy buttermilk biscuits soak up rich, savory sausage gravy seasoned with garlic and onion, then bake until the tops are golden and irresistible.
It’s hearty, cozy, and exactly the kind of thing you want to enjoy on a lazy morning, watching Gilmore Girls.
Hack it:
Get ahead: Assemble the casserole the night before, cover, and refrigerate. Add a few extra minutes to the baking time when cooking straight from the fridge.
Keep it creamy: If the gravy gets too thick, loosen it with a splash of milk before layering.
Add some heat: A pinch of cayenne or red pepper flakes gives the sausage gravy a subtle kick.
Make it extra golden: Brush the biscuit tops with a little melted butter before baking.
Leftovers:
Breakfast sandwich: Split a biscuit piece and tuck in a spoonful of leftover sausage gravy.
Loaded breakfast bowl: Serve reheated casserole with scrambled or fried eggs.
Crispy reheat: Warm individual portions in the oven or air fryer to bring back those golden biscuit edges.
Freeze it: Portion cooled leftovers into individual containers and freeze for an easy future breakfast.
 
 

Ingredients

  • 1 teaspoon unsalted butter, plus more to taste
  • 16 ounces pork sausage, casings removed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chicken bouillon powder, plus more to taste
  • ground black pepper, to taste
  • 2 tablespoons quick-mixing all-purpose flour, plus more to taste
  • 3 cups milk
  • 1 (10-count) package refrigerated buttermilk biscuits

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a 9x13-inch baking dish with the butter.
  • Heat a large skillet over medium-high heat.
  • Add the sausage to the hot skillet and cook, stirring with a spatula and breaking apart the sausage, until cooked, about 5-7 minutes.
  • Season the sausage with the onion powder, the garlic powder, the chicken bouillon, and the pepper, mixing until well-combined.
  • Stir the quick-mixing flour into the sausage.
  • Add the milk and stir until well-combined.
  • Bring the sausage gravy to a boil.
  • Reduce the heat and stir until the gravy thickens, about 5-7 minutes.
  • Taste the gravy for seasoning.
  • Cut each individual biscuit into 4 pieces.
  • Arrange 1/2 of the biscuit pieces in the bottom of the prepared baking dish.
  • Completely cover the biscuit layer in the baking dish with the gravy.
  • Place the remaining biscuit pieces on top of the gravy.
  • Bake until the biscuits are fully cooked and golden-brown, about 13-15 minutes.
  • Let the casserole stand for 3-5 minutes before serving.
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