Ingredients: |
Ingredients: Brown -
1 lb. bulk breakfast sausage
Whisk -
7 eggs
1 1/4 c. whole milk
3/4 c. heavy cream
1 tsp. salt and pepper
Layer -
8 frozen buttermilk biscuits, partially thawed and halved into dics
1 1/2 c. shredded cheddar cheese, divided
Gravy -
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 cups whole milk
1 Tbsp. chopped fresh sage
1/2 tsp. red pepper flakes
Salt and Pepper to taste
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Directions: |
Directions:Preheat oven to 375 degrees. Coat 7x11-inch baking dish with nonstick spray and place on a baking sheet.
Brown sausage in a saute pan over medium heat, breaking into chunks. Transfer cooked sausage to a paper towel lined plate; set aside. Reserve drippings for sage gravy.
Whisk eggs, milk, cream, salt, and pepper and set aside.
Layer biscuit bottoms in prepared dish. Sprinkle half of sausage over biscuits, and top with half the cheddar. Repeat layering (except for cheddar.) Pour egg mixture over top; transfer to oven and bake 30 minutes. Sprinkle remaining cheddar over top of casserole and bake until eggs are set, and a toothpick inserted into a biscuit comes out clean, and tops are golden, 10-15 minutes more. Let casserole stand for 10 minutes.
SAGE GRAVY
Melt butter in sausage drippings in a saute pan over medium heat. Whisk in flour until smooth; cook 2 minutes. Slowly whisk in milk until mixture is smooth.
Cook gravy until slightly thickened, 5-8 minutes. Stir in sage and pepper flakes. Season with salt and pepper. |
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