December 23rd, 2013

Sausage & Egg Biscuit Casserole

 

 


Ready or not, Christmas is coming . . . A special day deserves a special breakfast.  Tradition dictates we have this  Sour Cream Apple Coffee Cake that is incredibly moist and melt-in-you-mouth delicious!  My family absolutely loves it and I am thrilled that I can make it a day or even 2 days ahead of time.   I also usually make up an egg strata the night before to go with it.

Here’s another great breakfast idea that you can make a ahead for Christmas morning, or to enjoy with family is the days to follow.  This Breakfast Casserole has it all:  Sausage, eggs, biscuits, and cheese. Now top it all off with gravy and you’ve got a real winner.  Make it up the night before for a fast and easy morning!

 

 

 

Sausage & Egg Biscuit Casserole

Ingredients

1 lb. bulk sausage
7 eggs
1 1/4 cups whole milk
3/4 cup heavy cream
1 teaspoon sea salt
1 teaspoon black pepper
12 frozen buttermilk biscuits, partially thawed, halved
1 1/2 cups shredded cheddar cheese, divided

For the Gravy
3 tablespoons better
3 tablespoons flour
2 cups whole milk
1 tablespoon chopped fresh sage
1/2 teaspoon red pepper flakes (more to taste)
salt and pepper to taste

Directions

Preheat oven to 375F.  Coat a 13×9 pan with nonstick spray.

For the Casserole:  Brown sausage over medium heat, breaking into chunks; transfer to a bowl and reserve drippings for Gravy.

Whisk together eggs, 1 1/4 cups milk, cream, salt and pepper in a large measuring cup or bowl.  Set aside.

Layer biscuit bottoms in prepared dish.  Sprinkle half the sausage of biscuits, top with half the cheddar and add biscuit tops.  Pour egg mixture over top; bake 30 minutes.

 

 

Remove casserole from oven and sprinkle remaining sausage and cheddar over the top and continue to bake until center is set and a toothpick inserted into a biscuit comes out clean, about 10-15 minutes more.  While casserole bakes, prepare gravy.  Let casserole sit 10 minutes before serving.

For the Gravy:  Melt butter in reserved sausage drippings over medium heat.  Whisk in flour until smooth; cook 2 minutes.  Slowly whisk in 2 cups milk until mixture is smooth.  Stir in sage and pepper flakes and cook until slightly thickened, 5-8 minutes.  Season gravy with salt and black pepper.  Serve with Sausage & Egg Biscuit Casserole.

 

recipe adapted from Cuisine Best Holiday Recipes, 2013

 

 

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