This indulgent make-ahead breakfast casserole is built specifically for Rubbermaid 3.2 Cup Brilliance Glass Food Storage Containers, making it perfect for individual servings you can freeze and bake on demand. Flaky canned biscuits soak up a rich, peppery sausage cream gravy, layered with eggs, sharp cheddar, and a touch of cream for a custardy interior and golden top. It’s comforting, filling, and unapologetically rich—the kind of breakfast that feels like a reward rather than a routine.

Ingredients

Makes 4 individual casseroles (3.2 cups each)

Sausage Gravy

• 1 lb breakfast sausage (pork or pork & sage)
• 3 Tablespoon butter
• 3 Tablespoon all-purpose flour
• 2 1/2 cups whole milk
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper (optional, but encouraged)

Casserole Base

• 1 can (16.3 oz) refrigerated biscuits
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Cheese & Add-Ins

• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 cup Monterey Jack or Colby Jack cheese, shredded
• 2 Tablespoon chopped chives or green onions
• Butter or nonstick spray for containers

Preparation

1. Prepare the sausage gravy; In a skillet over medium heat, brown the sausage until fully cooked. Remove sausage with a slotted spoon and set aside.
2. Add butter to the drippings. Once melted, whisk in flour and cook for 1 minute. Slowly whisk in milk and cook until thickened. Season with salt, black pepper, smoked paprika, and cayenne. Stir sausage back in and remove from heat.
3. Prepare the biscuits: Cut biscuits into 1-inch pieces. Set aside.
4. Mix the egg custard: In a bowl, whisk eggs, heavy cream, salt, black pepper, and garlic powder until fully combined.
5. Assemble the casseroles: Lightly butter or spray four 3.2-cup glass containers.
   
   • Divide biscuit pieces evenly among containers
   • Spoon sausage gravy over biscuits
   • Sprinkle cheddar and Monterey Jack evenly
   • Pour egg mixture over each portion
   • Finish with chives or green onions
6. Press gently so everything is evenly submerged.
7. Cool and freeze: Let casseroles cool completely. Seal containers tightly and freeze for up to 3 months.

Baking Instructions

From Frozen

1. Remove lid and cover loosely with foil.
2. Bake at 350°F for 50–55 minutes.
3. Remove foil and bake an additional 10–15 minutes, until puffed, set in the center, and lightly golden.
4. Rest 5 minutes before eating.

From Thawed (Refrigerated Overnight)

• Bake at 350°F for 30–35 minutes, uncovering for the last 10 minutes.

Cook’s Notes & Variations

• Add crispy bacon, sautéed onions, or roasted Jalapeño for extra indulgence.
• Swap cheddar for smoked gouda or pepper jack.
• These containers go straight from freezer to oven—no transfer, no mess.

This is comfort-food engineering at its finest: rich, reliable, and ready whenever you are.