Cook gravy until slightly thickened (about 5-8 minutes). Slowly whisk in two cups of milk until mixture is smooth. Whisk in the flour until smooth cook two minutes. NOTESĬopy Sausage, Egg & Biscuit Casserole with Sage GravyĨ Frozen Buttermilk Biscuits Partially Thawed, Halvedįor the sage gravy - melt butter in the sausage drippings in a saute pan over medium heat. Whisk eggs and milk, add salt and pepper and pour. Layer cooked sausage over the biscuit pieces, Layer shredded cheese over sausage. Cut biscuit dough into 1 pieces, and line the bottom of the pan. Cook gravy until slightly thickened (about 5-8 minutes). Grease a 13×9 pan Brown the sausage in skillet and drain thoroughly. Let casserole stand for 10 minutes.įor the sage gravy - melt butter in the sausage drippings in a saute pan over medium heat. Sprinkle remaining cheddar cheese over top of casserole and bake until eggs are set (center is no longer jiggly and instant read thermometer registers 165 degrees), a toothpick inserted into a biscuit comes out clean, and tops are golden (about 10-15 minutes more).
Pour the egg mixture over top, transfer to over and bake for 30 minutes.
Repeat layering (except for the cheddar). Sprinkle half the sausage over the biscuits and top with half the cheddar cheese. Layer biscuits bottoms in prepared baking dish. Whisk together eggs, 1 1/4 cups milk, cream, salt, and black pepper in a large measuring cup set aside. Reserve the drippings for the sage gravy. Pour the gravy over the top of all of the casserole layers. Whisk eggs and milk, add salt and pepper and pour it over the casserole layers. Layer cooked sausage over the biscuit pieces. Transfer cooked sausage to a paper towel lined plate and set aside. Cut biscuit dough into 1 pieces, and line the bottom of the casserole dish. Then you spoon the gravy over the bottom biscuits, layer. Coat a 7x11 inch baking dish with nonstick spray and place on a baking sheet.īrown the sausage in a saute pan over medium heat, breaking into chunks. As the bottom layer of biscuits bake up a bit, you make the sausage and mushroom gravy on the stovetop. sausage A handful of garlic cloves 8-10, chopped (to taste) Red pepper flakes (to taste) 2 large sweet. Continue to heat until the gravy has thickened. Ultimate Biscuit and Gravy Breakfast Bake 2 lbs. Add in the salt, pepper, thyme, and milk. Melt the butter in the greased skillet, then stir in the flour and cook. Pour the egg mixture over the cheese layer. Using slotted spoon, transfer sausage to baking dish. In 12-inch nonstick skillet, cook sausage 8 to 10 minutes over medium heat, stirring occasionally, until browned and thoroughly cooked. Whisk the eggs together with milk and brown sugar. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Top with extra cheese if you want (we like extra cheese!) and there you go.Preheat oven to 375(F) degrees. Sprinkle shredded cheese over the layer of sausage. Let the casserole cook in the slow cooker for a few hours and then whip up a homemade pepper gravy (or if you want to use a gravy mix you can do that too) and serve the gravy right before eating. Then you take a can of refrigerated biscuits and cut each one into fourths and place them on top. Then you pour the eggs, sausage and cheese in the slow cooker (I prefer the casserole crock-pot but a 6 quart or larger oval or round works fine too). Next you whisk up some eggs with salt and pepper.
The recipe starts off with browning up some breakfast sausage (pork or turkey) and shredded up some cheese. It is a great way to serve my family a great tasting and hearty crockpot breakfast and there is never any leftovers because it tastes so good! I love making this biscuit and gravy casserole for brunch or breakfast on Sunday mornings in my 3.5 quart casserole slow cooker.
0 kommentar(er)
