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white handled casserole dish of layered sausage gravy, cheese, egg and potatoes
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Sausage Gravy Breakfast Casserole

Diced potatoes, fluffy beaten eggs, scratch made sausage country gravy, and bubbly cheddar cheese, baked in a casserole dish. Can be made ahead and refrigerated or frozen for overnight breakfast casserole.
Prep Time30 mins
Cook Time45 mins
Course: Breakfast, Main Course
Cuisine: American
Servings: 8 servings
Author: Erin

Ingredients

For the Country Sausage Gravy

  • 1 lb ground pork
  • 4 cups milk
  • 1/2 cup flour whisked into 3/4 cup of water until lumps are completely gone
  • salt and black pepper to taste

For the Rest of the Casserole

  • 3 lbs russet potatoes peeled and diced into 1/4 inch cubes
  • 6 large eggs beaten, seasoned with salt and pepper to taste
  • 8 ounces cheddar cheese Monterrey Jack blend (or similar blend, shredded )
  • salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together flour and water until smooth and lump-free. You'll have something that is about the consistency of pancake batter.
  • Dice the 2 pounds peeled potatoes into 1/4 inch cubes, and whisk the 6 eggs along with salt and pepper to taste.
  • In a heavy skillet on medium high heat, add ground sausage and cook until completely browned and very crispy. It should look very dark in areas, and have a lot of crisp texture to it. The crispier the better, (without burning). Remove from heat, drain excess grease.
  • Add the 4 cups milk, flour slurry (1/2 cup flour+ 3/4 cup water), and salt and pepper. Return to heat and simmer on medium until the gravy bubbles and thickens. Taste that salt and pepper level is to your liking. Turn off heat.
  • Grease a 13x9 inch, or equivalently large casserole dish with either a small amount of butter, or a bit of the gravy. Layer the diced potatoes first, in an even layer, press down into the dish.
  • Pour beaten eggs evenly over potatoes.
  • Sprinkle with half of the shredded cheese.
  • Spoon on the sausage gravy over the cheese, in an even layer.
  • Top with remaining shredded cheese. If it looks pretty full, put it on a baking dish, to catch any overflow or drips.
  • Bake in a 350 degree oven for 45 minutes to 1 hour, until potatoes are completely tender. Test by piercing them with a fork. If you notice that the cheese is getting too dark, cover with foil or a lid, and continue to bake until done.
  • If you are making this ahead, complete the entire assembly instructions; cover and freeze. Frozen casserole will need to add 20-30 minutes cooking time.

Notes

  • Pre-made, frozen casseroles will cook at the same temperature of 350 degrees plus about 30 minutes. 
  • If top of casserole is browning too quickly, cover with foil. 
  • Shred cheese by hand; any blend of cheddar, Monterrey jack, or similar cheese of your liking is great. 
  • Test that the casserole is done by piercing potatoes with a fork; they should be tender. If they feel to firm, continue to cook, covered, at 10 minute intervals. 
  • Recipe can be doubled or increased as needed to make more make-ahead breakfast of brunch dishes for later. Freeze either in casserole dish or disposable aluminum baking trays.