Christmas is right around the corner! What that means in our house is lots of cooking. Breakfast casseroles are a HOT ticket item around here 1) for quite simply how tasty they are 2) being able to make them ahead of time and store them well and 3) because they are certainly not a dainty meal that will wither away by mid-morning, like a danish might.
This recipe makes some seriously delicious breakfast eats for 6-8 people. It can easily be doubled if you are having more!
Sausage & Gravy Biscuit Casserole (with Eggs)
12 ounces of buttermilk biscuit dough (I like to use the Grands! Flaky Layers Butter Tastin' Biscuits)
1 package peppered gravy mix (makes 2 cups)
1 lb sausage, any flavor (if you like spicy, definitely go for the HOT flavor)
1 cup cheese, shredded (cheddar or a mixed cheddar bag works well)
1/2 cup milk
salt and pepper to taste
Preheat oven to 350. Grease a 13×9 pan (I just used spray coconut oil for this).
While the oven is heating, begin to brown the sausage in a skillet until all of it is nice and browned! Drain browned sausage thoroughly.
Cut biscuit dough into 1″ pieces, and line the bottom of the pan. For most biscuits, this means to cut each biscuit up into four pieces.
Layer cooked sausage over the biscuit pieces (all of it). Then layer shredded cheese over sausage. If you have extra to use, just make sure it is a covered layer!
Whisk eggs and milk, add salt and pepper and pour over the layers you just made.
Make gravy according to instructions, and pour over everything. Again, make sure it covers most all of the top! You will want gravy in every bite J
Bake for 30-45 minutes, or until eggs and biscuits are cooked through. You do not want to overcook this dish! Reason being is it is important to have the cheese, gravy and eggs be creamy while having the biscuits be soft enough to cut through.
Serve right away – or warm at least. I mean, how could you not? Doesn't it look delicious?
NOTE: This recipe stores well in the fridge for up to 5 days.