Directions

• Prepare the biscuits
  Start with a can of grand-style biscuits. Cut each biscuit into quarters. If using regular-sized biscuits, cutting them into halves may be enough—adjust based on how large you want the biscuit pieces. Spray a 13×9-inch baking dish to prevent sticking, then add the biscuit pieces evenly into the pan.
• Cook the sausage
  Cook one pound of breakfast sausage in a skillet, browning it well until it is completely cooked through. Once done, drain off the excess grease.
• Assemble the first layer
  Spread the cooked sausage evenly over the biscuit pieces in the baking dish. Sprinkle about ¾ cup of shredded cheese evenly on top.
• Mix the eggs
  In a bowl, add six large eggs and ½ cup of milk. Season lightly with salt and pepper, keeping the salt minimal since the gravy will already be salty. Whisk everything together until well combined.
• Add the egg mixture
  Pour the egg mixture evenly over the casserole, making sure it soaks into all areas. Let the dish sit on the counter while you prepare the gravy.
• Prepare the gravy
  Make one package of country or peppered gravy according to the package instructions. Stir carefully and lower the heat to avoid scorching. Once the gravy thickens slightly but is still hot, remove it from the heat.
• Pour the gravy
  Evenly pour the hot gravy over the entire casserole. It should be thick but still pourable.
• Add more cheese
  Sprinkle another ¾ cup of shredded cheese over the top. You can adjust the amount of cheese to your preference.
• Bake the casserole
  Bake in a preheated oven at 350°F (175°C) for 35–45 minutes, until the casserole is set and bubbly.
• Cool and serve
  Remove the casserole from the oven and place it on a cooling rack. Let it cool slightly before serving so it’s warm but not overly hot.