Biscuits & Gravy Breakfast Casserole
We decided to give this one a try for a Thanksgiving morning breakfast, to hold us over until it was time for a mid-afternoon turkey lunch / dinner. The overall review in our house was this one was "ok". My husband and son are huge biscuits and gravy fans, and they both said they would rather have just had biscuits and gravy instead of this casserole, though it was still good and worth trying.
The original recipe suggests using canned biscuits - I made a batch of Bisquick biscuit dough and rolled that out and cut into 1" squares. I also made my own gravy instead of using packaged. I used a slotted spoon to remove almost all of the sausage from the pan after cooking, then blended in 1/4 cup of all-purpose flour. When that was completely blended into the grease in the pan, I whisked in 1 3/4 cup of milk (I used almond milk, use whatever kind you want). I whisked regularly and brought the mixture to a boil and simmered for a couple minutes until it started to thicken and otherwise followed the recipe as written. I baked the casserole for about 40 minutes and the dough was cooked through and eggs were set. The gravy left a gooey cheesy mixture in parts along the top which I thought was the best part.
Biscuits and Gravy Breakfast Casserole By Crafty Lady 13 on Food.com
12 ounces of buttermilk biscuit dough
1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)
1 lb ground breakfast sausage
1 cup cheddar cheese, shredded
1/2 cup milk
salt and pepper
- Cut biscuit pieces into 1" sections and distribute along bottom of greased 9x13 casserole dish. Sprinkle grated cheese over top.
- Cook sausage, drain grease and scatter meat over biscuit and cheese.
- Blend eggs and 1/2 cup milk together (seasoned with salt and pepper) and pour over the top.
- Prepare gravy mix according to package directions and pour over top.
- Bake in 350 degree preheated oven for 30 - 45 minutes or until casserole is set and hot and bubbly.