Biscuits and Gravy Bake (Print Version)
# Ingredients:
→ Casserole Base
01 -
1 lb breakfast sausage, uncooked and without casings
02 -
1 cup of cheddar cheese, shredded
03 -
1 pack (8 biscuits total) of Grands refrigerated biscuit dough
→ Egg Mixture
04 -
6 eggs, large size
05 -
Salt and pepper, as you like it
06 -
½ cup of milk
→ Topping
07 -
1 packet (about 2¾ oz) mix for pepper-flavored gravy (makes 2 cups of prepared gravy)
# Instructions:
01 -
Switch your oven to 350°F to preheat. Coat a 13x9-inch dish using a non-stick spray to avoid sticking.
02 -
In a big skillet over medium heat, cook the sausage. Break it apart while it cooks. Drain the extra fat once it’s browned and not pink, then keep it aside.
03 -
Divide each biscuit into 4 chunks. Place these pieces evenly at the bottom of the sprayed dish.
04 -
Scatter the cooked sausage evenly over the biscuit chunks. Next, sprinkle the cheddar cheese on top of the sausage layer.
05 -
In a bowl, mix the eggs and milk together by whisking. Add salt and pepper to suit your taste. Pour this mixture evenly over everything in the dish.
06 -
Follow the gravy mix instructions to make the peppered gravy. Pour the finished gravy while it’s still warm over the dish, covering everything.
07 -
Put the dish into the oven and bake for roughly 40-45 minutes. You’ll know it’s ready when it’s puffed up and the top looks golden brown.
# Notes:
01 -
You can prepare the dish the night before and keep it in the fridge. Just bake it 10 minutes longer if cold.
02 -
Want a little extra kick? Use spicy or sage sausage for added flavor.
03 -
Leftovers? Keep them in the fridge for up to 3 days and microwave to reheat.