Biscuits and gravy veggie casserole is an easy, hearty, rich, filling, and delicious! My healthier biscuits and gravy veggie casserole is the ultimate comfort food meal. This recipe takes less than 35-minutes to make and works wonderfully as breakfast, but especially as dinner. Bring county living home with you with this satisfying meal!
BISCUITS AND GRAVY IS THE ULTIMATE COMFORT FOOD
I’ve always heard people talk about biscuits and gravy, but until I actually tried it, I did not understand what all the fuss was about. And then, I decided to try my hand at it and oh my, oh my. I’m now obsessed with my healthy biscuits and gravy veggie casserole recipe. I also use to think that biscuits and gravy were complicated, but guess what? They are actually super easy!
JUMP TO RECIPE
The biggest complaint I’ve seen people talk about with traditional biscuits and gravy is the sodium is high in the gravy used and that most recipes call store-bought gravy. Well, not this version, my friends.
MAKE YOUR OWN HOMEMADE GRAVY AND TURN THIS RECIPE UP A NOTCH
My healthier biscuits and gravy veggie casserole are made with homemade gravy, sausage, delicious biscuits, broccoli, green bell peppers, and organic eggs. This recipe is super easy to make and you will have dinner on the table in half an hour.
All you need for this delicious recipe are biscuits (I used store-bought biscuits, but if you can do homemade, go for it.) You’ll also need sausage, broccoli, green bell peppers, eggs, shredded cheese, and gravy.
To make homemade country gravy, cook the sausage first. Drain the sausage and set the drained grease from the sausage aside. Combine ¾-cup flour, the sausage grease, ½-cup of milk, 2-teaspoons of black pepper, and 1-teaspoon of salt. Add all of the ingredients to a saucepan on the stovetop over medium heat, and whisk until the gravy starts to thicken. Once the gravy is thick, set it aside.
You can also use storebought gravy, but making your own country gravy from scratch is super simple and makes this dish healthier because it cuts the sodium content in half. Plus there are no funky chemicals in homemade country gravy.
BRING THE COUNTRY HOME WITH YOU
Homemade biscuits are a fabulous addition to my Healthier Biscuits and Gravy Veggie Casserole, but many people do not have the time. If you want to make this recipe extra special, make homemade biscuits from scratch and you’ll really up your biscuits and gravy game!
This recipe is a great addition to your weekly dinner time round-up. You could also make this for breakfast. I feel like this recipe works really well for dinner because it’s hearty, rich, and the ultimate comfort food!
ONE DISH, A FEW INGREDIENTS AND YOU ARE ALL SET
The best part about this recipe is it’s a one casserole dish recipe, with the exception of the sausage. All it takes 5-minutes of prep time, and 30-minutes to cook.
I hope you guys enjoy this recipe! What’s your take on biscuits and gravy casserole? Breakfast or dinner?
BISCUITS AND GRAVY VEGGIE CASSEROLE
- 16 oz Refrigerated jumbo buttermilk biscuits
- 1 lb Bulk pork sausage
- 1-½ c Cheddar cheese, divided shredded
- 1 c Brocoli chopped
- 1 c Green bell pepper sliced
- 6 Eggs
- 1 teaspoon Onion salt
- 1 teaspoon Garlic salt
- 1 teaspoon Black pepper
Homemade Country Gravy
- Reserved Sausage Grease (as much as you can pull from the cooked sausage)
- ¼ c Flour
- 1 c Milk
- 2 teaspoon Himalayan Sea Salt
- 2 teaspoon Ground black pepper
Biscuits and Gravy Veggie Casserole
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with coconut oil. Line the bottom of the prepared baking dish with biscuits.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve the sausage grease for the homemade country gravy.
- Saute the broccoli and green bell peppers in the same pan you cooked the sausage in and cook them until they are partially soft. Don’t cook the veggies for very long as they will continue to cook in the casserole in the oven.
- Scatter sausage and veggies over the biscuit layer and top with 1-cup Cheddar cheese.
- Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer.
- Prepare the country gravy (instructions below.)
- Mix milk, flour, sausage grease, Himalayan sea salt, and black pepper together in a saucepan; bring to a boil.
- Reduce heat and simmer until gravy is thickened, 1 to 2 minutes, adding more flour for a thicker gravy.
- Pour gravy over egg layer. Sprinkle remaining ½ cup Cheddar cheese over casserole.
- Bake at 350-degrees for 30-minutes.