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EGGS - CASSEROLE - PILLSBURY - SAUSAGE - Sausage, Egg & Biscuit Casserole
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| Sausage, Egg & Biscuit Casserole | |
| Cuisine At Home This casserole can go straight into the oven, or to make it ahead, assemble it the night before, cover, and refrigerate until ready to bake in the morning. Makes: 8 servings FOR THE CASSEROLE, BROWN: | |
| 1 lb. | bulk breakfast sausage |
| WHISK: | |
| 7 | eggs |
| 1 1/4 cups | whole milk |
| 3/4 cup | heavy cream |
| 1 tsp. | table salt |
| 1 tsp. | black pepper |
| LAYER: 8 frozen buttermilk biscuits, partially thawed, halved | |
| 1 1/2 cups | shredded Cheddar, divided |
| FOR THE GRAVY, MELT: | |
| 3 Tbsp. | unsalted butter |
| 3 Tbsp. | all-purpose flour |
| 2 cups | whole milk |
| 1 Tbsp. | chopped fresh sage |
| 1/2 tsp. | red pepper flakes |
| Salt | |
| black pepper to taste | |
Preheat oven to 375°. Coat a 7x11-inch baking dish with nonstick spray.
For the casserole, brown sausage in a saute pan over medium heat, breaking into chunks; transfer to a paper-towel-lined plate. Reserve drippings for sage
gravy.
Whisk together eggs, 1 1/4 cups milk, cream, 1 tsp. salt, and 1 tsp. 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°, 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 saute 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.
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