Ingredients: |
Ingredients: For Sausage Gravy:
1 pound bulk breakfast sausage, hot or mild
1/3 cup flour
4 cups whole milk
1/2 tsp seasoning salt
1-2 tsp. freshly ground black pepper
For Egg Mixture:
6 eggs
1/2 cup milk
3/4 tsp. seasoning salt
1/4 tsp. dry mustard
1/4 tsp paprika
1/4 tsp salt
pepper to taste
1 can Pillsbury Grands biscuits
1 cup cheddar cheese, shredded
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Directions: |
Directions:1. In a large skillet, brown sausage, breaking up into small pieces.
2. When sausage is cooked, sprinkle in half of the flour until soaked up. Add the rest and continue to stir about 1 minute.
3. Pour in the milk, 1 cup at a time, stirring to thicken.
4. Once all milk is added, continue to stir another 10-12 minutes until gravy is thickened up.
5. Add 1/2 tsp seasoning salt and pepper
6. Meanwhile, mix together the eggs. Add 1/2 cup milk, 3/4 tsp seasoning salt, paprika, mustard, salt and pepper.
7. Grease a 9x13 inch baking dish. Open the can of biscuits and use scissors to cut each biscuit into 4 pieces.
8. Drop the quartered biscuits onto the prepared pan and spread out evenly.
9. Pour the egg mixture over the biscuits.
10. Sprinkle with cheese
11. Pour the gravy over the cheese and spread it out.
12. At this point you can cover tightly and refrigerate overnight.
13. Bake in a preheated 350º oven for 38-45 minutes if you are making right away.
14. If you have just taken it out of the fridge, over with aluminum foil
15. There is no need to preheat the oven first, just put it in and turn on to 350º.
16. Bake for about 30 minutes then remove the foil. Continue to bake for another 15-30 minutes or until the biscuits have browned and the sauce is bubbly. |
This recipe for Overnight Biscuits and Gravy Casserole is from