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Hearty Cheesy Sausage Breakfast Casserole

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This breakfast casserole offers a comforting combination of tender biscuits, savory breakfast sausage, and a rich, creamy gravy, all baked together under a layer of melted cheddar cheese. The dish presents a harmonious blend of soft and slightly crisp textures, with the robust flavor of the sausage complementing the smooth, seasoned gravy. Baked to golden perfection, it provides a hearty and satisfying start to the day.

Ingredients

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  • 1 lb Ground turkey breakfast sausage, lean
  • 1/4 cup Butter, unsalted
  • 1/4 cup Flour, all-purpose
  • 2 cups Milk, whole
  • 1 can Biscuit dough, refrigerated
  • 2 cups Shredded cheddar cheese, sharp
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium-high heat, cook the ground turkey breakfast sausage, breaking it apart with a spoon, until it is fully browned and cooked through. Drain any excess fat and set the sausage aside.
  3. In the same skillet (or a separate saucepan), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to whisk until the gravy thickens to your desired consistency, about 5-7 minutes. Season with salt and black pepper. Remove from heat.
  5. Arrange the quartered biscuit pieces evenly in the bottom of the prepared baking dish.
  6. Pour the prepared gravy evenly over the biscuits.
  7. Sprinkle the cooked turkey sausage over the gravy layer.
  8. Top the entire casserole with the shredded cheddar cheese.
  9. Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the cheese is melted and bubbly.
  10. Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired.

Notes

For a richer flavor, consider using half-and-half instead of whole milk in the gravy.

To prepare ahead, assemble the casserole the night before, cover, and refrigerate. Add 10-15 minutes to the baking time if baking from cold.

Ensure the gravy is thick enough to coat the biscuits but still pourable; it will thicken further as it bakes.

Nutrition

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