Biscuits and Gravy with Sausage and Egg Breakfast Casserole

Preheat Your Oven:
Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the Sausage:
In a large skillet, cook the ground sausage over medium-high heat until browned and fully cooked. Drain off any excess fat.
Make the Gravy:
Reduce heat to medium. Sprinkle the two gravy packets over the cooked sausage. Stir in 1 cup of evaporated milk and 1 cup of water. Mix thoroughly and simmer until the gravy thickens. Set aside.
Prepare the Eggs:
In a large bowl, whisk together the 12 eggs with 5 oz of the remaining evaporated milk. Season with salt and pepper to taste.
Lightly scramble the eggs in a non-stick skillet over medium heat. They should be just barely cooked through—they’ll finish baking in the oven.
Assemble the Casserole:
- Spoon about ⅓ of the sausage gravy mixture into the bottom of the greased baking dish.
- Layer half of the scrambled eggs over the gravy.
- Repeat with another ⅓ of the gravy and the remaining eggs.
- Finish with the last layer of gravy on top.
Add the Biscuits:
Place the refrigerated biscuits on top of the casserole in a single layer. Make sure they’re evenly spaced.
Bake:
Place the dish in the oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.
Serve and Enjoy:
Let the casserole cool slightly before slicing and serving. Pair it with a fresh fruit salad or a hot cup of coffee for the perfect breakfast or brunch.

Spice it up: Add a pinch of crushed red pepper or hot sauce to the sausage for a bit of heat.
Cheesy twist: Sprinkle shredded cheddar cheese between the egg and gravy layers for extra richness.
Make-ahead: Assemble everything the night before (except the biscuits), cover, and refrigerate. Add the biscuits in the morning and bake as directed.