Ah, breakfast! The most important meal of the day—except when it’s not, but who cares, right? Picture this:
a warm, bubbling casserole, merging the flaky tenderness of biscuits with the creamy, peppery embrace of gravy. It’s like a cozy morning hug, straight from the oven. My grandmother used to say breakfast was the key to happiness, and with this dish, I think she was onto something.
Steps
- Preheat your oven to 350°F (175°C) and apply cooking spray to a 9×13-inch baking dish for non-stick preparation.
- Place the refrigerated biscuit dough flat across the bottom of the greased baking dish, ensuring full coverage.
- In a skillet over medium-high heat, cook the sausage until it’s browned and crumbled, approximately 5 to 7 minutes. Drain the excess grease, then distribute it evenly over the biscuit layer and sprinkle with 1 cup of shredded Cheddar cheese.
- In a bowl, whisk together eggs, milk, salt, and pepper until smooth. Pour this mixture over the sausage and cheese in the baking dish.
- Combine water and gravy mix in a saucepan, bringing it to a boil. Turn down the heat and let it simmer for 1 to 2 minutes until the gravy thickens, adding more water if needed. Pour the gravy over the egg layer in the casserole dish.
- Sprinkle the remaining 1/2 cup of Cheddar cheese over the top and bake for about 30 minutes, or until the eggs are set and the cheese is bubbly.
Ingredients
- Cooking spray
- 1 (10 ounce) can refrigerated biscuit dough (e.g., Pillsbury Grands!)
- 1 pound bulk pork sausage
- 1 ½ cups shredded Cheddar cheese, divided
- 6 large eggs
- ½ cup milk
- Salt and ground black pepper to taste
- 1 ½ cups cold water, or more as needed
- 1 (1.5 ounce) package pork gravy mix
Nutritional Values
Calories: 4,128 | Total Fat: 312g | Saturated Fat: 126g | Cholesterol: 1,620mg | Sodium: 9,870mg | Total Carbohydrate: 162g | Dietary Fiber: 6g | Total Sugars: 42g | Protein: 162g | Vitamin C: 12mg | Calcium: 1,818mg | Iron: 18mg | Potassium: 2,238mg
FAQ
- Can I use a different type of sausage for this casserole?
- Yes, you can substitute the bulk pork sausage with other types like sweet Italian sausage or even turkey sausage for a different flavor profile.
- Is there a way to make the casserole spicier?
- To add some heat, consider mixing in Tony Chachere’s Original Creole Seasoning into the egg mixture or season the sausage while browning it.
- What variations can I try with this casserole recipe?
- You can personalize the casserole by adding ingredients like shredded hashbrowns, bacon bits, green peppers, or onions. Some users have also used different gravy mixes, such as McCormick or a rosemary and garlic jar gravy.
- Can I make this casserole ahead of time?
- While the recipe is best enjoyed fresh, you can prepare the different layers ahead of time and store them separately. Assemble and bake the casserole when you’re ready to serve it.
- How can I ensure the biscuits don’t overpower the dish?
- To prevent the biscuits from dominating the casserole, try using fewer biscuits and flatten them along the bottom of the pan, as some users have suggested.
Tips
- To prevent the biscuits from overwhelming the dish, consider using only 6 biscuits and flatten them to form a more even layer at the bottom of the pan.
- For added flavor, incorporate some spice into the egg mixture or sausage by using a seasoning like Tony Chachere’s Original Creole Seasoning.
- If you enjoy a bit of variety, try adding ingredients like shredded hashbrowns, bacon bits, or chopped green peppers and onions to the top layer of the casserole.
- For a different gravy option, consider using McCormick country gravy mix and adjust the water amount to achieve your desired consistency.
Equipment
- 9×13-inch Baking Dish – If you don’t have this size, it’s essential for the recipe.
- Large Skillet – Useful for browning the sausage; if you need a high-quality one, it may be worth purchasing.
- Whisk – Necessary for combining the eggs and milk thoroughly.
- Saucepan – Needed for preparing the gravy; if you require a good one, consider buying.
