SAUSAGE, EGG & BISCUIT CASSEROLE RECIPE - (4.5/5)

Sausage, Egg & Biscuit Casserole Recipe - (4.5/5) image

Provided by kimvess

Number Of Ingredients 15

CASSEROLE:
1 pound bulk breakfast sausage
7 eggs
1 1⁄4 cups whole milk
3 ⁄4 cup heavy cream
1 teaspoon each table salt and black pepper
8 frozen buttermilk biscuits, partially thawed, halved
1 1⁄2 cups Cheddar, shredded & divided
GRAVY:
3 tabvlespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 tablespoon chopped fresh sage
1 ⁄2 teaspoon red pepper flakes
Salt and black pepper to taste

Steps:

Preheat oven to 375° fahrenheit. Coat a 7×11-inch baking dish with nonstick spray. For the casserole, brown sausage in a sauté pan over medium heat, breaking into chunks; transfer to a paper-towel-lined plate. Reserve drippings for sage gravy. Whisk together eggs, 1¼ cups milk, cream, 1 teaspoon salt and 1 teaspoon black pepper in a large measuring cup; set aside. Layer biscuit bottoms in prepared dish. Sprinkle half the sausage over biscuits, top with half the Cheddar, and add biscuit tops. Pour egg mixture over top; bake 30 minutes. Sprinkle remaining Cheddar over top and bake casserole until center is set, an instant-read thermometer registers 165° fahrenheit, and a toothpick inserted into a biscuit comes out clean, 10-15 minutes more. Let casserole sit 10 minutes. For the gravy, melt butter in reserved sausage drippings in a sauté pan over medium heat. Whisk in flour until smooth; cook 2 minutes. Slowly whisk in 2 cups milk until mixture is smooth. Cook gravy until slightly thickened, 5-8 minutes. Stir in sage and pepper flakes. Season gravy with salt and black pepper.