Old Fashioned Biscuit and Gravy Bake


All of the deliciousness of biscuits and gravy combined with cheesy eggs. This is the perfect dish to impress your overnight guests without all of the work in the morning. It is so good you might even make it when there are no guests! This dish can be baked ahead of time and frozen or it can be prepared and stored in the refrigerator overnight, unbaked.

For the Casserole:
-1 can of buttermilk biscuits
-6 eggs
-1/4 c. milk
-1 lb. sausage roll, cooked and crumbled
-1 1/2 c. cheddar cheese
-salt and pepper to taste

For the Gravy:
-drippings from the cooked sausage
-1/4 c. all purpose flour
-2 c. milk
-salt and pepper to taste
Begin by preheating your oven to 375 degrees. Cook and crumble the sausage in a medium sized skillet. Once cooked, remove the crumbled sausage with a slotted spoon and drain onto a paper towel, reserving the fat in the pan to make the gravy. Set aside. Grease a 9x9 baking dish. Lay the biscuits in the baking dish in a single layer, being sure to press the edges together to create a single, seamless piece. In a medium sized bowl, whisk together the eggs and milk until fully combined. Season with salt and pepper. Set aside. Take half of the sausage crumbles and sprinkle on top of the biscuit layer. Top with cheddar cheese and finally, the egg mixture. Cover tightly in foil and bake for 15-20 minutes in the preheated oven. Remove the foil and bake for an additional 15 minutes. Check for doneness, as oven temps vary. When done, your eggs will no longer jiggle in the center, keep in mind that the eggs will continue to cook in the residual heat after they are removed from the oven. In the last 10 minutes of bake time, heat the remaining fat in the saucepan on medium heat. Add the 1/4 cup of flour and stir to combine and cook the flour. Add in the remaining sausage crumbles. Gradually stir in the milk. Cook until thick and bubbly. Season to taste with salt and pepper. Set aside, off the heat until the casserole is removed from the oven. Once the casserole is done, let it rest for 5 minutes before cutting. I love serving this in a bowl with a little gravy on the top AND the bottom. Ok, so I like a LOT of gravy!


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