Turn Your Ordinary Morning Into A Gravylicious One With This Breakfast Casserole

We ll have that problems when it comes to dealing with gravy. That was a pretty neat trick and it really works. You should follow that one advice for the success of this casserole recipe. My sons are pretty much enamored with this just like their father. Whenever I serve this for breakfast, they are able to eat a lot. They love nibbling on those biscuits so it wasn’t a bit surprising; but I am still pretty satisfied as a Mom. No one will be able to resist this simple but savory casserole recipe- most especially not during breakfast!

Check out what our friends from Lemon Sugar have to say about this recipe:

“I mean, biscuits and gravy are fantastic on their own, but baking the biscuits IN THE GRAVY takes them up to an entirely different level.”

If you’re a fan, there will be no need to convince you. The combination of our favorite classic ingredients is too good to resist. You don’t want your family to miss on this.

Ingredients

• 1 can large, Pillsbury flaky biscuits
• ½ pound Johnsonville ground breakfast sausage
• 3 Tablespoons Gold Medal flour
• ½ teaspoon Morton salt
• ½ teaspoon McCormick black pepper
• 2 and ½ cups Borden milk

Instructions

1. Preheat oven to 400 degrees (F).
2. Prepare a small casserole dish (approximately 7×10) with cooking spray. Set aside.
3. Open biscuits, and cut biscuits into quarters.
4. Layer half of the quarters in prepared pan.
5. Bake for 10 minutes.
6. Meanwhile, prepare gravy.
7. In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
8. Sprinkle the cooked sausage with 3 Tablespoons of flour.
9. Use a wooden spoon to stir flour into sausage until completely absorbed.
10. Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
11. Add milk, and stir to combine.
12. Add salt and black pepper.
13. Stir frequently until mixture comes to a slight boil.
14. Taste, and adjust seasonings as desired. (I usually add more black pepper)
15. If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not “globby,” it should still be slightly runny.
16. Pour gravy over the cooked biscuits.
17. Layer the remaining uncooked, quartered biscuits over the gravy.
18. Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
19. Serve immediately.

USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>    

Quick Tip: Best served warm.

Thanks again to Lemon Sugar for this amazing recipe.