Biscuits and Gravy Casserole

Biscuits and Gravy Casserole creates one of the most delicious casseroles ever by mixing fluffy biscuits, morning sausage, eggs, Colby cheese, and white sausage gravy. One of my husband and I’s favorite meals is this one. This casserole comes together quickly and simply, even with homemade gravy, making it manageable for even the inexperienced cook.

Biscuits and Gravy Casserole Ingredients

• One pound of ground pork sausage (see notes)
• 1/4 teaspoon of red pepper flakes
• 1/4 cup of butter
• flour, 1/4 cup
• Milk, two cups
• 1/4 teaspoon onion powder and 1/2 teaspoon salt
• Freshly ground black pepper, 1/4 teaspoon
• 1 tube (eighcountsnt) of chilled Grands biscuits
• six giant eggs
• 1/4 cup of heavy cream
• two cups of grated Colby or cheddar cheese

Instructions

1. Bake at 350 degrees Fahrenheit. Grease a 9-by-13-inch pan.
2. Sausage should be brown. During the last few minutes of cooking, add the crushed red pepper to the sausage. Set aside for a few minutes after it has browned.
3. Melt the butter in a heavy saucepan over medium heat. Add the flour and cook, whisking frequently, for several minutes. Whisk in the milk, salt, onion powder, black pepper, and slowly. Cook until it becomes thick; frequently whisking. Stir the cooked sausage mixture into the gravy to incorporate.
4. Cut the bread rolls into quarters and disperse them in a solitary layer in the lower part of the meal dish. Top the biscuits with half the cheese and browned sausage. Mix the cream and eggs in a separate bowl. Sprinkle the cheese with the egg mixture. Top with the custom made sauce and the remainder of the cheddar. Cover and bake for 30-35 minutes, or until the eggs are set and the casserole is puffy and lightly browned.

Notes

• I like to use Pillsbury Grands, but any uncooked, refrigerated biscuit will do.
• The gravy can be made up to 24 hours in advance and kept in the refrigerator in an airtight container.
• To enhance the casserole’s flavor and appearance, I add about 1/2 cup of the crumbled cooked sausage to the gravy.
• Any type of bulk pork sausage will do.Personally, both my family and I adore Jimmy Dean All Natural.
• Add a few tablespoons of milk at a time to thin the gravy if it becomes too thick.
• You are free to substitute cheddar, Monterey Jack, Colby Jack, or Gouda for the cheese.
• When the casserole is puffy, the eggs are set, and the top is lightly browned, it is done.
• For up to three days, leftovers can be kept in the refrigerator in an airtight container.
• Cool the casserole completely before freezing it. Place in the freezer for up to three months, well covered with multiple layers of plastic wrap. Overnight in the refrigerator, defrost. Cover with aluminum foil and warm at 350 degrees for around 20 minutes.