Oh, let me tell you about my absolute favorite lazy weekend breakfast – this sausage loaded biscuit gravy bake! It’s the kind of dish that makes everyone come running when they smell it baking. I first made it years ago when I needed something hearty for a family brunch, and now it’s my go-to comfort food. The magic happens when fluffy biscuits soak up that rich, savory sausage gravy, creating layers of pure deliciousness.
What I love most is how simple it is – just brown some sausage, whip up a quick gravy, layer everything with biscuit pieces, and bake. In under an hour, you’ve got this golden, bubbly masterpiece that feels like a warm hug on a plate. Trust me, once you try this sausage loaded biscuit gravy bake, you’ll understand why it disappears so fast at my house!
Why You'll Love This Sausage Loaded Biscuit Gravy Bake
This dish has become my secret weapon for so many reasons – let me count the ways:
- One-pan wonder: From skillet to baking dish, cleanup is a breeze (my kind of cooking!)
- Weekend magic: Goes from fridge to table in under an hour – perfect for sleepy Saturday mornings
- Flavor bomb: That sausage-gravy combo? Truly addictive (fair warning!)
- Crowd pleaser: I've yet to meet someone who doesn't go back for seconds
The best part? It smells heavenly while baking – nothing gets my family out of bed faster!
Ingredients for Sausage Loaded Biscuit Gravy Bake
Here’s everything you’ll need to make this cozy masterpiece – I’ve included all my little notes from years of tweaking this recipe:
- 1 pound ground sausage (I use mild for the kids, but spicy gives it a nice kick!)
- 1 can (16 oz) refrigerated biscuit dough – quartered (cold biscuits cut cleaner, trust me)
- 1/4 cup all-purpose flour (this is our gravy thickener – don’t skip it!)
- 2 cups milk (whole milk makes the creamiest gravy, but 2% works in a pinch)
- 1/2 teaspoon each: salt, black pepper, garlic powder, and onion powder (my holy grail seasoning combo)
Oh! And if you’re feeling fancy, keep these optional add-ins handy:
- Shredded cheddar cheese (because cheese makes everything better)
- Chopped fresh parsley (for that pop of color at the end)
- Hot sauce (for us heat lovers at the table)
See? Nothing too crazy – just simple ingredients that transform into something magical. I’ve used turkey sausage when I wanted it lighter, and almond milk works surprisingly well if you’re dairy-free. The beauty is in how you make it your own!
How to Make Sausage Loaded Biscuit Gravy Bake
Okay, let’s get to the good stuff – here’s exactly how I put this comforting dish together every time. Follow these simple steps and you’ll have golden, bubbly perfection in no time!
Step 1: Cook the Sausage
First things first – heat your oven to 375°F (190°C). Now grab your favorite skillet (I use my trusty cast iron) and cook that pound of sausage over medium heat. You’ll want to break it up really well as it browns – I use a wooden spoon to get nice crumbles. Once there’s no pink left (about 5-7 minutes), drain most of the fat, but leave about a tablespoon in the pan – that’s gold for our gravy!
Step 2: Make the Gravy
Here’s where the magic happens! Sprinkle the flour over your cooked sausage and stir constantly for about a minute – you’ll see it coating all those tasty crumbles. Now slowly pour in the milk while stirring like crazy (this prevents lumps). Keep stirring as it thickens – about 3-4 minutes – then add all those seasonings. The gravy should coat the back of a spoon nicely when it’s ready. Take it off the heat if it gets too thick – it’ll keep thickening in the oven.
Step 3: Layer and Bake
Time to assemble! Grab your greased baking dish (I use a 9×13) and spread half those quartered biscuit pieces evenly on the bottom. Pour half the gravy over them, then repeat with remaining biscuits and gravy. Pop it in the oven for 25-30 minutes – you’ll know it’s done when the top is beautifully golden and the edges are bubbling. Let it sit for 5 minutes before serving (if you can resist!), then watch it disappear!
Tips for the Best Sausage Loaded Biscuit Gravy Bake
After making this dish countless times (seriously, I’ve lost count!), I’ve picked up some tricks that take it from good to “oh my goodness, can I have the recipe?” good:
- Cold biscuits are your friend: I pop the can in the fridge for 10 minutes before opening – they slice cleaner and hold their shape better when quartered.
- Gravy consistency matters: Let it thicken just until it coats your spoon before layering (it’ll thin out a bit in the oven). Too thin, and your biscuits get soggy; too thick, and it won’t soak in properly.
- The resting game-changer: I know it’s hard, but let it sit 5 minutes after baking. This lets everything set up so you get perfect slices instead of a gravy waterfall.
- Brown your sausage well: Those crispy bits add amazing texture! I cook mine until it’s just starting to get some dark golden spots – that’s where the flavor lives.
One more little secret? If I’m making this for company, I’ll sometimes sprinkle a handful of shredded cheese between the biscuit layers. It melts into the most glorious cheesy pockets – but shh, that’s our little secret!
Variations for Your Sausage Loaded Biscuit Gravy Bake
One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried over the years:
- Cheese lover’s dream: Toss a handful of shredded cheddar between the biscuit layers – it melts into gooey pockets of joy!
- Spice it up: Add diced jalapeños to the sausage while cooking or mix in a dash of cayenne to the gravy for some heat.
- Lighter option: Swap in turkey or chicken sausage and use reduced-fat biscuits – still crazy delicious.
- Herb garden special: Stir fresh thyme or rosemary into the gravy for a fragrant twist.
- Breakfast upgrade: Crack an egg into each section before baking for a complete meal in one dish!
The possibilities are endless – that’s the beauty of this cozy bake. What will your signature version be?
Serving Suggestions
Oh, let me share how I love to serve this sausage loaded biscuit gravy bake – it’s all about creating the perfect comforting meal! Here are my go-to pairings that always make everyone at my table happy:
- Classic breakfast spread: I always whip up some fluffy scrambled eggs on the side – the creamy eggs balance the rich gravy perfectly. A bowl of fresh berries or sliced melon adds that refreshing touch.
- Southern-style brunch: For weekend guests, I’ll add crispy hash browns and a pitcher of sweet tea. A little dish of hot sauce on the side lets everyone customize their spice level.
Honestly? Sometimes we just eat it straight from the baking dish with forks – no shame in my game when it comes to this comfort food masterpiece!
Storage and Reheating
Here’s my tried-and-true method for keeping leftovers tasting almost as good as fresh – because let’s be real, we rarely have leftovers with this dish! If you do manage to save some, transfer it to an airtight container and pop it in the fridge. It’ll keep beautifully for up to 3 days.
When you’re ready for round two, skip the microwave – trust me on this. Instead, reheat portions in a 350°F (175°C) oven for about 10-15 minutes until warmed through. This keeps those biscuit edges nice and crisp instead of getting soggy. I sometimes sprinkle a tiny bit of water over the top before reheating to keep everything moist.
Pro tip from my kitchen disasters: If you’ve got larger pieces, cover with foil for the first half of reheating to prevent over-browning. And yes, I’ve totally eaten this cold straight from the fridge at midnight – no judgment here!
Nutrition Information
Now let’s talk numbers – because even comfort food deserves a little transparency! Here’s the nutritional breakdown per serving (about 1/6 of the bake), but remember these are estimates that can vary based on your specific ingredients:
- Calories: 420 (perfect fuel for a busy day!)
- Protein: 15g (thanks to that hearty sausage)
- Carbohydrates: 32g (those fluffy biscuits count too)
- Sugar: 5g (mostly from the milk – not too sweet)
- Sodium: 980mg (go easy on extra salt if you’re watching this)
- Fat: 26g (where all that delicious flavor lives)
- Saturated Fat: 8g
- Fiber: 1g
- Cholesterol: 45mg
A little note from my experience – using turkey sausage instead of pork and low-fat milk can knock about 100 calories off per serving if you’re being mindful. But hey, sometimes you just need that full-flavored original version – life’s about balance, right?
FAQs About Sausage Loaded Biscuit Gravy Bake
Over the years, I’ve gotten so many questions about this recipe from friends and family – let me share the answers to the ones that come up most often!
Can I use homemade biscuits instead of canned?
Absolutely! I’ve done this many times when I’m feeling fancy. Just prepare your favorite biscuit dough and cut it into small pieces (about the size of quartered canned biscuits). The baking time might need adjusting by a few minutes since homemade biscuits often have more moisture.
How can I make this dish spicier?
Oh, I love this question! My favorite ways to turn up the heat are: using spicy sausage instead of mild, adding a teaspoon of crushed red pepper flakes to the gravy, or stirring in a tablespoon of hot sauce when you add the milk. Last time I made it, I threw in some diced jalapeños with the sausage – wowza!
Can I prepare this the night before?
You sure can! I’ll often assemble everything the night before (just stop before baking), cover tightly with plastic wrap, and refrigerate. In the morning, I pull it out while the oven preheats to take the chill off, then bake as usual – might need an extra 5-10 minutes. The biscuits might puff slightly less, but the flavor is still amazing.
What’s the best way to reheat leftovers?
Hands down, the oven is your best bet for keeping that perfect texture. Microwave reheating turns everything soggy (learned that the hard way!). I do 350°F for about 10-15 minutes – sometimes I’ll sprinkle a tiny bit of water over the top first to keep it moist.
Can I freeze this bake?
Yes, but with a caveat – the biscuit texture changes a bit after freezing. It’s still tasty, just not quite as fluffy. I freeze individual portions wrapped tightly in foil, then reheat from frozen in a 375°F oven for about 20-25 minutes. Perfect for those “I need comfort food NOW” emergencies!
Try This Recipe and Share Your Twist in the Comments!
There you have it – my foolproof, belly-warming, crowd-pleasing sausage loaded biscuit gravy bake! This recipe has saved my bacon (or should I say sausage?) more times than I can count, whether it’s for lazy weekend brunches, potluck surprises, or those “I need comfort food ASAP” moments. Now it’s your turn to make some kitchen magic!
I’d love to hear how your version turns out – did you add extra cheese? Throw in some jalapeños? Maybe you discovered an amazing new variation I haven’t tried yet? Drop your creations, tweaks, and kitchen adventures in the comments below. After all, the best recipes are the ones we make our own, right? Happy baking, my friend!
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1 Irresistible Sausage Loaded Biscuit Gravy Bake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and comforting dish combining fluffy biscuits, savory sausage, and creamy gravy, baked to perfection.
Ingredients
- 1 pound ground sausage
- 1 can (16 oz) refrigerated biscuit dough
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 375°F (190°C).
- Cook sausage in a skillet over medium heat until browned. Drain excess fat.
- Sprinkle flour over sausage and stir for 1 minute.
- Gradually add milk, stirring constantly until gravy thickens.
- Season with salt, pepper, garlic powder, and onion powder.
- Cut biscuits into quarters and layer half in a greased baking dish.
- Pour half the gravy over biscuits, then repeat layers.
- Bake for 25-30 minutes until golden and bubbly.
Notes
- Use any type of sausage for variation.
- Add shredded cheese for extra richness.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg
Keywords: sausage, biscuits, gravy, bake, comfort food