Description
This Biscuits and Gravy Casserole is a comforting breakfast dish featuring roasted seasoned baby potatoes topped with savory sausage gravy and fluffy refrigerated biscuits baked to golden perfection. Easy to prepare and perfect for feeding a crowd, it’s a hearty and satisfying one-dish meal full of classic breakfast flavors.
Ingredients
Scale
Potatoes
- 20 ounces baby yellow potatoes
- 1 teaspoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon cracked pepper (divided)
Sausage Gravy
- 1 pound breakfast sausage
- 1/4 cup flour
- 3 cups whole milk
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon cracked pepper (divided)
Biscuit Topping
- 16 ounces refrigerated biscuits
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for roasting the potatoes.
- Prep Potatoes: Dice the baby yellow potatoes into small pieces, either quarters or eighths depending on their size, for even cooking.
- Season Potatoes: Place the diced potatoes in a 9×13 inch baking dish, drizzle with olive oil, then sprinkle with paprika, onion powder, garlic powder, and half of the salt and pepper. Stir well to combine.
- Roast Potatoes: Roast the potatoes in the oven for 25 minutes, stirring once halfway through to ensure even cooking.
- Cook Sausage: About 15 minutes before the potatoes are done, add the sausage to a large skillet over medium heat. Brown the sausage thoroughly, breaking it up as it cooks.
- Add Flour: Sprinkle the flour over the cooked sausage in the skillet and stir to combine. Cook for 1 minute to eliminate raw flour taste.
- Make Gravy: Gradually add the whole milk along with the remaining salt and pepper to the sausage mixture. Cook over medium heat, stirring constantly, for about 6 minutes until the gravy thickens slightly but remains thinner than typical breakfast gravy.
- Combine Potatoes and Gravy: Remove the roasted potatoes from the oven and stir. Pour the prepared sausage gravy evenly over the potatoes.
- Add Biscuits: Cut each refrigerated biscuit into 4 pieces and evenly arrange them over the top of the gravy-covered potatoes.
- Bake Casserole: Return the dish to the oven and bake for 28-30 minutes until the biscuits are browned and fully cooked through.
Notes
- Use baby yellow potatoes for a slightly sweeter flavor and tender texture.
- You can substitute whole milk with 2% or milk alternatives, but it may affect gravy thickness.
- For spicier sausage gravy, consider using spicy breakfast sausage.
- The biscuits top can be swapped for homemade biscuits or crescent roll dough if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Keywords: biscuits and gravy casserole, breakfast casserole, sausage gravy, roasted potatoes, baked breakfast dish
