Biscuit & Gravy Egg Casserole
  • 1 pound breakfast sausage
  • ⅓ cup flour
  • 3¼ cups milk, divided
  • 1 teaspoon Frank's hot sauce
  • ½ teaspoon ground sage
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 4 eggs
  • 3¼ cups Bisquick
  1. Preheat the oven to 350 degrees.
  2. Brown the sausage in a skillet over medium high until no longer pink and cooked through.
  3. Turn the heat to low, sprinkle the flour and stir to coat the browned sausage. Cook for 1-2 minutes. Slowly pour in 2 cups of milk and cook over low heat until thickened. Remove from the heat.
  4. Stir the hot sauce, ground sage, kosher salt and pepper into the sausage gravy.
  5. Pour the sausage gravy in the bottom of a greased 2 quart casserole dish.
  6. Evenly spread the shredded cheese over the gravy.
  7. In a small bowl, beat the eggs and ¼ cup milk until well combined. Evenly pour over the cheese in the casserole dish.
  8. In a medium bowl, combine the Bisquick and the remaining 1 cup milk. Using 2 spoons drop spoonfuls of the batter evenly over the top of the casserole.
  9. Bake uncovered for 40-45 minutes until eggs are set and topping is lightly browned.
Recipe by Sunflower Supper Club at