Biscuits and Gravy Casserole Pressure Cooker Recipe
This comforting Southern biscuits and gravy breakfast casserole is the ultimate cozy meal.
Equipment
- 1 Skillet large
Ingredients
Main ingredients
- 1 tube refrigerated biscuits 8-count, not Grands since they puff up too much
- 1 pound breakfast sausage browns up nicely for that savory base
- 2 tablespoons butter melty goodness to bring the gravy together
- ¼ cup all-purpose flour thickens the gravy to perfect creamy consistency
- 2 ½ cups milk divided so you get the broth depth just right
- ¼ teaspoon garlic powder adds subtle flavor punch
- ½ teaspoon salt for seasoning balance
- ½ teaspoon pepper adds just the right little kick
- 7 eggs the binder that makes the casserole hold it all nicely
- 1 8-ounce block Colby Jack cheese shredded, melts gooey over the top
Instructions
Instructions
- Preheat your oven to 375 degrees Fahrenheit so it’s ready for your casserole later. You gotta start this on the stove for best results actually.
- Brown that breakfast sausage over medium heat in a large skillet. Cook it crumbly and don’t forget to drain the extra fat—nobody wants greasy breakfast.
- Toss the butter in the still-hot skillet with the sausage until it melts. Stir it good so the base for your gravy forms smoothly.
- Sprinkle the flour over this mix and give it a stir for a minute or two. This step is gonna thicken up your gravy nice and slow.
- Slowly whisk in 2 cups of the milk, don’t rush it. Keep stirring until the mixture thickens which takes a few minutes, like 3 to 5.
- Stir in your garlic powder, salt, and pepper. Then pull it off the heat. Now for the egg part—whisk the remaining half cup of milk with your eggs in a separate bowl.
- Quarter your biscuits and spread them in a greased 9 by 13 inch dish. Pour that tasty sausage gravy right over the biscuits.
- Pour the egg mix evenly over the top. Sprinkle the shredded cheese all over and bake it in the oven for 25 to 30 minutes until eggs are set and cheese is bubbly and golden. Let it cool a bit before digging in.
Notes
Use pre-shredded cheese if you're in a rush but fresh shredded gives a better melt every time. Cook sausage up ahead and store it in the fridge so when mornings call you're nearly done already. Skip the butter and add a splash of sausage grease instead for a tiny flavor punch and less washing. Line your baking dish with parchment paper before you add biscuits to avoid sticky cleanup later.