When the smell of this started to drift through the house, I heard the clunks and bangs of teenagers rising to see what was cooking. I pulled it out of the oven as soon as they started shuffling down the stairs and had it ready to go by the time they hit the table. This perfect casserole easily served all three of them plus me and my husband. It was super tasty too, one that I’ll definitely be making again! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“This one tops the charts. It combines all things delicious about an egg bake but then add the gravy in and voila! It’s happiness all around.”
You’ll never eat biscuits and gravy any other way again after experiencing this scrumptious casserole.
Ingredients
16 oz. can of Grand’s biscuits
8 eggs
1 pound of Johnsonville sausage
1 c. Kraft shredded cheddar cheese
5 T. butter
5 T. Gold Medal flour
2 1/4 c. milk (divided)
1 t. pepper (divided)
1 t. salt (divided)
1 dash of cayenne pepper
Instructions
Grease 9×13 pan
Brown the sausage in a skillet and drain
Cut biscuits into 1″ pieces and line bottom of the greased pan
Layer sausage over biscuit pieces
Layer shredded cheddar cheese over sausage
Whisk together eggs, 3/4 c. milk, 1/2 t. salt, 1/2 t. pepper and dash of cayenne pepper.
Pour egg mixture over the biscuits. Cover with tin foil and place in your refrigerator until morning.
Next, mix up the gravy.
Melt 5 T. of butter in saucepan. Once melted, whisk in 5 T. flour until paste-like. Add in 1/2 t. salt and 1/2 t. pepper
With heat on low, gradually whisk in 1 1/2 c. of milk and stir constantly until mixture becomes thick and gravy-like. Once your gravy is done, set aside to cool. Place gravy in the refrigerator until morning.
Morning – preheat oven to 350
Pour gravy mixture over egg casserole and place in oven covered for 35 minutes.
Uncover and bake for 10-15 more minutes until eggs are thoroughly baked and cheese starts to turn golden brown.
Serve warm.
Enjoy! Left-overs are just as amazing!
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Quick Tip: Try with your own favorite blend of cheeses.
Thanks again to Julie’s Eats & Treats for this filling and delicious recipe.
