When I first saw this breakfast casserole in the pages of my Cuisine at Home magazine, I knew it was a must-try for my family. One of our favorite brunch dishes is biscuits and gravy. In fact, it is my hubby Dan’s speciality. Of course, his biscuits are homemade and they are fabulous. I bet the kids ask him to make it at least once a month.
This casserole was fantastic! If you like these flavors, it is a must-try. In fact, my oldest daughter told me that she thinks this should be our new Christmas morning casserole. I have made my Sausage and Cheese Hash Brown Casserole the last several years and it is also a great egg casserole, but it might have just been replaced!
- 1 pound Sage flavored breakfast sausage
- 8 eggs
- 1¼ cups whole milk
- ¾ cup heavy whipping cream
- 1 teaspoon Frank's hot sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 package (25 ounces) frozen biscuits, partially thawed and cut into quarters (12 biscuits)
- 1½ cups (6 ounces) shredded Cheddar cheese, divided
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups whole milk
- Kosher salt and pepper to taste
- Preheat the oven to 375 degrees.
- Brown the sausage in a skillet over medium heat until cooked through.
- Remove sausage with a slotted spoon and place on a paper towel lined plate.
- Set the skillet aside, reserving any drippings in the pan.
- In a medium bowl whisk together the eggs, milk, cream, hot sauce, kosher salt, and black pepper.
- Lightly coat a deep 2 quart baking dish with cooking spray.
- Place ½ of the biscuit quarters in the bottom of the dish.
- Sprinkle ½ of the cooked sausage over the biscuits and top with ½ of the shredded cheese. Top with the remaining biscuit quarters.
- Carefully pour the egg mixture evenly over the biscuits. The biscuits pieces will not be completely covered with the egg mixture.
- Bake for 30 minutes.
- Remove from the oven and sprinkle the remaining cheese over the top and continue baking for another 15 minutes.
- Let the casserole sit for 10 minutes.
- Melt the butter in the skillet over medium heat with the reserved sausage drippings.
- Add the other ½ of the cooked sausage back into the skillet and sprinkle with the flour.
- Cook for 1-2 minutes.
- Slowly add the milk and continue cooking until gravy has thickened.
- Add kosher salt and pepper to taste. Serve over the casserole.
- This can be made the night before.
- Next time I make this I'm going to make it in a 9 x 13 and see how it turns out. It all fit in the 2 quart, but the biscuits rose quite a bit. If you try, it be sure to let me know!
Recipe adapted from Cuisine at Home
Linked to these great parties:
Play Party Pin ~ Weekend re-Treat Link Party
Buns In My Oven What’s Cookin’ Wednesday
Six Sisters’ Stuff Strut Your Stuff
Feeding Big In and Out of the Kitchen Link Party