“I got this biscuits and gravy casserole recipe at a church potluck”

Make the Sausage Gravy:

1. Cook the Sausage: In a large skillet, brown the sausage over medium heat, crumbling it as it cooks. Once done, transfer it to a bowl, leaving about 2 tablespoons of grease in the pan.
2. Create the Roux: Add butter to the drippings in the pan and melt over medium heat. Stir in the flour and cook, whisking continuously, for 1–2 minutes until lightly golden.
3. Add Milk and Seasonings: Slowly pour in the milk (or half-and-half), whisking constantly to avoid lumps. Continue to cook for 5–7 minutes, stirring frequently, until thickened. Season with garlic powder, onion powder, salt, and black pepper.
4. Combine: Stir the cooked sausage back into the gravy. Mix thoroughly and set aside.

Assemble the Casserole:

1. Preheat Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Prep the Biscuits: Cut the biscuits into quarters and scatter them evenly in the bottom of the prepared dish.
3. Whisk Eggs: In a separate bowl, beat together the eggs, cream or milk, salt, and pepper. Pour this over the biscuits to coat them evenly.
4. Layer Gravy and Cheese: Spread the sausage gravy on top of the biscuit-egg mixture. Sprinkle shredded cheddar cheese across the top, adding more if you like it extra cheesy.

Bake and Finish:

1. Bake: Place the casserole in the oven and bake for 30–35 minutes, or until the top is golden and the center is fully set.
2. Optional Broil: For a more golden and crisp topping, broil the casserole for 2–3 minutes at the end of baking—just watch it closely to prevent burning.

Serving Suggestions:

This breakfast casserole is perfect on its own, but it also pairs wonderfully with fresh fruit, a side salad, or even hot sauce for a spicy kick.

Storage Tips:

Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat slices in the microwave or oven until warmed through.