A simple, peppery, creamy sausage gravy built from browned breakfast sausage, flour, milk, and black pepper. Thick enough to coat biscuits but smooth enough to pour. The classic pairing for fresh buttermilk biscuits.
Pairs with NoAds biscuits at all levels: classic, enhanced, and Chef's Selection. If gravy seems too thick, loosen with a splash of milk just before serving.
If you prefer smoother gravy, smash sausage pieces smaller during browning. Gravy thickens as it cools — serve immediately or rewarm gently with extra milk.
Ingredients
- Breakfast sausage
- All purpose flour
- Whole milk
- Salt
- Black pepper
- Cayenne or crushed red pepper
Ingredients
- Breakfast sausage
- All purpose flour
- Whole milk
- Salt
- Black pepper
- Cayenne or crushed red pepper
Instructions
Tomorrow's Meal
Sausage Gravy Biscuit Breakfast Casserole
Leftover sausage gravy layered with day-old biscuits and eggs, baked until bubbly and golden
You'll need to pick up:
Quick overview:
- 1.Cube day-old biscuits and spread in buttered 9x13 baking dish
- 2.Pour cold sausage gravy evenly over biscuit cubes
- 3.Whisk together eggs, milk, salt, and pepper
- 4.Pour egg mixture over gravy and biscuits, press down gently
- 5.Sprinkle cheddar cheese on top
- 6.Cover with foil and refrigerate 2 hours or overnight
- 7.Bake covered at 350°F for 25 minutes, then uncovered 15-20 minutes until set and golden
- 8.Let rest 5 minutes before serving
Before you cook
Cook notes
- • Pairs with NoAds biscuits at all levels: classic, enhanced, and Chef's Selection.
- • If gravy seems too thick, loosen with a splash of milk just before serving.
- • If you prefer smoother gravy, smash sausage pieces smaller during browning.
- • Gravy thickens as it cools — serve immediately or rewarm gently with extra milk.
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