If using canned biscuit dough, cut the biscuits into quarters. Spread the biscuit pieces evenly in the bottom of a greased 9×13-inch casserole dish.
If you’re using homemade biscuits, break them up into pieces and add them to the casserole dish.
2. Cook the Sausage:
In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled, about 5-7 minutes.
Once the sausage is cooked through, drain any excess fat (if necessary) and set the sausage aside.
3. Make the Gravy:
In the same skillet, add the flour and cook over medium heat for 1-2 minutes, stirring constantly. This will help to form the roux.
Gradually whisk in 2 1/2 cups of milk, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently.
Add the salt, pepper, crushed red pepper flakes, and onion powder (if using). Continue cooking for 3-5 minutes, until the gravy thickens.
Once the gravy thickens, stir the cooked sausage back in and mix to combine. Remove from heat.
4. Assemble the Casserole:
Pour the sausage gravy over the biscuit pieces in the casserole dish. Spread it out evenly.
In a separate bowl, whisk together 4 eggs, 1 1/2 cups of milk, garlic powder, salt, and pepper. Pour this egg mixture over the casserole.
If you’re using cheese, sprinkle the shredded cheddar cheese evenly over the top.
5. Bake:
Bake in the preheated oven for 30-35 minutes, or until the casserole is golden brown and the eggs are set. If the top is getting too brown, cover with foil and continue baking until fully cooked.
6. Serve:
Once done, remove from the oven and let the casserole sit for 5-10 minutes to cool slightly. Slice and serve warm.
