Cheesy Sausage & Gravy Breakfast Casserole

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Cheesy Sausage & Gravy Breakfast Casserole

This dish is the ultimate “weekend morning” comfort food. Imagine a bubbling cast-iron skillet filled with savory pork sausage, nestled in a creamy, peppery white gravy, and topped with a thick, golden layer of melted sharp cheddar. It’s hearty, indulgent, and designed to feed a hungry crowd.

Recipe Overview

  • Prep time: 10 minutes

  • Cook time: 25 minutes

  • Servings: 6–8

  • Cuisine: Southern American Comfort

Ingredients

  • 1 lb Bulk breakfast sausage (mild or hot)

  • 1/4 cup All-purpose flour

  • 3 cups Whole milk

  • 1 tsp Freshly cracked black pepper (plus more to taste)

  • 1/2 tsp Kosher salt

  • 2 cups Shredded sharp cheddar cheese

  • Optional: Pinch of crushed red pepper flakes or a dash of Worcestershire sauce.

Instructions

  1. Brown the Meat: In a large (10 or 12-inch) cast-iron skillet over medium-high heat, cook the sausage. Break it into bite-sized chunks with a wooden spoon until browned and cooked through. Do not drain the fat.

  2. Make the Roux: Sprinkle the flour over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook out the “raw” flour taste.

  3. Create the Gravy: Gradually pour in the milk while stirring continuously. Reduce heat to medium-low and simmer for 5–7 minutes until the mixture thickens into a rich gravy. Season with salt and plenty of black pepper.

  4. The Cheese Topping: Sprinkle the shredded cheddar evenly over the top of the gravy and sausage mixture.

  5. Broil: Place the skillet under a broiler for 2–3 minutes, or until the cheese is bubbling and develops those signature golden-brown spots seen in the image.

  6. Serve: Let it sit for 5 minutes before serving.

Tips & Notes

  • The Skillet Matters: Using a cast-iron skillet provides superior heat retention and allows you to move seamlessly from the stovetop to the broiler.

  • The “Fat” Secret: If your sausage is very lean, add a tablespoon of butter before adding the flour. You need that fat to create the roux that thickens the gravy.

  • Don’t Over-Salt: Sausage and cheese are naturally salty. Taste the gravy before adding extra salt!

Nutritional Info (Per Serving)

Nutrient Amount
Calories 410 kcal
Total Fat 32g
Protein 18g
Carbohydrates 12g
Sodium 850mg

Benefits

  • High Protein: Keeps you full and satisfied throughout the morning.

  • One-Pan Cleanup: Minimal dishes make for a stress-free morning.

  • Keto-Friendly Option: If you swap the flour for a thickening agent like xanthan gum (use sparingly!) and serve without biscuits, it becomes a high-fat, low-carb powerhouse.

Q&A

Q: Can I make this ahead of time? A: Absolutely. You can prepare the sausage and gravy a day in advance. Store it in the fridge, then top with cheese and bake at 350°F (175°C) until bubbly when you’re ready to eat.

Q: What should I serve this with? A: It is traditionally served over split buttermilk biscuits, but it’s also fantastic over crispy hash browns or toasted sourdough.

Q: Can I add vegetables? A: Yes! Sautéed bell peppers, onions, or even chopped spinach stir in beautifully before you add the milk.

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