From the kitchens of Amy & JJ

It didn’t take much to sell us on this recipe. Our friend, Nat, from Froggy 99.9 shared this go-to breakfast recipe with us and she is convinced it will become one of your favorites. She claims it is “lick-the-plate” good. 

Nat’s Biscuits and Gravy Casserole with sausage and eggs

Ingredients: 

8 count package of biscuit dough (I use the pillsbury grands buttermilk) 

6 Eggs

 2 (2 3/4 ounce) Packages of peppered gravy mix – the recipe actually calls for one but I always double it to have on the side, for extra smother! Pioneer Brand is the best! 

1 lb pork sausage – I like to use the Jimmy Deans Hot or half if with Regular 

1-2 cups freshly grated Sharp cheddar cheese 

1/2 cup whole milk 

Salt and Pepper to taste

Directions:

Preheat oven to 350. Grease a 13×9 pan

Brown the sausage in skillet and drain thoroughly.

Cut biscuit dough into 1” pieces, and line the bottom of the pan.

Layer cooked sausage over the biscuit pieces,

Layer shredded cheese over sausage.

Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.

Make gravy according to instructions, and pour over everything.

Bake for 35-45 minutes, or until eggs and biscuits are cooked through..

Serve warm (leftovers are excellent too!)

Notes: 

If you choose to prepare this the night before, you will need to increase the cooking time by about 20 minutes. (Keep your eye on it, you want to make sure the biscuits are cooked all the way and the eggs set completely. If you find your casserole is getting too brown for your taste, cover with a foil tent to keep it from browning more.)

If you don’t want to make the entire breakfast casserole the night before, you can make just the sausage and gravy the night before. And then assemble everything in the morning. The gravy will be good for up to 24 hours in the fridge. If you find your gravy has gotten too thick, you can reheat it and thin it out with a tablespoon or two of milk.