Sausage and Gravy Biscuit Casserole

My sister came over the other night and was telling me about a breakfast casserole our sister-in-law Tammy made. She said it was so good and very filling. Her description of this sausage and gravy biscuit casserole had my mouth watering. Tammy was telling me how she made it later in the week and by the weekend, I knew what we would have on the menu for breakfast at the river. I cobbled together an ingredient list of how I remembered her description and hit the grocery store. Hers ended up being just a little different but this turned out super delish and was great heated up the next day.

INGREDIENTS:
8 ct. can Grands flaky buttermilk biscuits, quartered
1 lb. sausage, browned with grease poured off
6 large eggs, beaten
2 cups shredded cheddar cheese
2 packs Pioneer Peppered Gravy (prepared as directed on package)

The first time Tammy fixed this Sausage and Gravy Biscuit Casserole she used one pack of gravy. She felt like two packs would be better. Two packs was a little too much for the casserole. Not a problem at all as what was left over was perfect to drizzle and dip with.

This Sausage and Gravy Biscuit Casserole seriously couldn't be any easier to fix!

Preheat your oven to 350 degrees and brown the sausage.

Quarter up a can of biscuits.

Spray a 9x13 casserole dish with cooking spray and place biscuit quarters evenly in dish.

Beat six eggs. You can add milk or not. I normally do not add milk to eggs.

Cook two packs of gravy and set to the side.

Spread the sausage chunks evenly over the biscuits.

Distribute the beaten eggs over the sausage and biscuits.
Next drizzle about 2/3 of the gravy over the eggs.

Top with a shredded cheddar cheese and bake for around 30 or more minutes. My mini oven at the river bakes quicker than the one at the house so be sure to adjust your time until the eggs are set.
When the cheese had a nice "tingle of brown" I pulled it.

Let the casserole rest for 15-30 minutes and serve.