Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet over medium-high heat, crumble and cook the pork sausage. Break it up into small pieces as it cooks. Once the sausage is browned, add the finely chopped yellow onion. Continue to cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Drain off any excess grease from the skillet, leaving about 1-2 tablespoons in the pan for flavor.1 pound pork sausage (breakfast sausage is ideal), 1 medium yellow onion, finely chopped
- Add the 4 tablespoons of unsalted butter to the skillet with the browned sausage and onions. Let it melt over medium heat. Once melted, sprinkle in the 4 tablespoons of all-purpose flour. Whisk constantly for about 1-2 minutes to create a roux. This will help thicken the gravy.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour
- Gradually whisk in the 3 cups of milk, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth and begins to thicken. This process usually takes about 5-8 minutes over medium heat.3 cups milk (whole milk recommended for creaminess)
- Stir in the 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the pinch of nutmeg (if using). Taste the gravy and adjust seasoning as needed. You want a rich, savory flavor that complements the sausage and biscuits.1/2 teaspoon salt, plus more to taste, 1/4 teaspoon black pepper, plus more to taste, 1/8 teaspoon nutmeg (optional, but adds a warm depth)
- Pour about half of the creamy gravy mixture into the prepared baking dish, spreading it evenly.
- Open the can of refrigerated biscuits. Cut each biscuit into quarters. Arrange the biscuit pieces evenly over the gravy mixture in the baking dish. Try to ensure they are mostly covered by the gravy for a moist result.1 8-ounce can refrigerated flaky biscuits
- Spoon the remaining gravy mixture over the biscuit pieces, making sure to cover them as much as possible. Sprinkle the 1/2 cup of shredded sharp cheddar cheese evenly over the top of the casserole.1/2 cup shredded sharp cheddar cheese (or your favorite cheese blend)
- Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the biscuits are cooked through and lightly golden on top.
- Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly. Serve hot, garnished with optional fresh chives or even a perfectly fried egg.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions or the entire casserole for up to 2-3 months.
To reheat, microwave on medium power, stirring occasionally, or bake at 350°F (175°C) for 10-15 minutes.
