Biscuits and Gravy Breakfast Casserole: The Hearty Sunday Brunch Bake

Instructions:

1. Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish generously with melted butter or cooking spray.
2. Slice each refrigerated biscuit horizontally in half. Arrange the biscuit halves in a single, overlapping layer across the bottom of the prepared baking dish.
3. In a large skillet, cook the breakfast sausage over medium-high heat, breaking it up as it browns, until no pink remains (approx. 6–8 minutes).
4. Drain off all but 2 tablespoons (30g) of the rendered fat. Add the remaining 2 tbsp of butter (if needed). Sprinkle the flour evenly over the sausage and fat. Cook for 1–2 minutes, stirring constantly, until the mixture (the roux) is smooth and light golden.
5. Slowly pour in the whole milk and heavy cream while continuously whisking to prevent lumps. Bring the mixture to a simmer over medium heat, stirring frequently, until the gravy has thickened significantly (about 5 minutes). It should be thick enough to coat the back of a spoon.
6. Remove the gravy from heat. Stir in the salt, pepper, and paprika. Taste and adjust seasoning as necessary.
7. In a small bowl, whisk the 2 large eggs. Slowly temper the eggs by adding 1/2 cup of the warm gravy mixture to the eggs, whisking constantly. Pour the tempered egg mixture back into the main pot of gravy and stir well.
8. Pour the entire sausage gravy mixture evenly over the biscuits in the baking dish. Ensure all biscuits are completely saturated and submerged.
9. Bake uncovered for 35–40 minutes, or until the casserole is bubbly, the edges are golden brown, and the internal temperature reaches 165°F (74°C).
10. Allow the casserole to rest for 10 minutes after removing it from the oven before slicing and serving. Garnish with fresh parsley.