Sausage, Egg, Cheese Biscuit Casserole Recipe
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Contributor: |
Contributor: Taylor O'Dell
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Ingredients: |
Ingredients: 1 can jumbo Buttermilk Biscuits
1 lb. hot pan Sausage
Colby & Monterey Jack cheeses
6 large Eggs
1/2 C. Milk
Salt & Pepper - to taste
1 (2.75 oz.) packet Country Sausage Gravy mix
2 C. Water
Green peppers - optional
Onions - optional
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Directions: |
Directions:Preheat oven to 350º. Spray a 9x13-inch baking dish with cooking spray. Cook sausage in skillet until crumbly. Cut each biscuit into eighths. Line the bottom of the baking dish with the cut biscuits. Sprinkle cooked sausage evenly over biscuits, then sprinkle shredded cheese over sausage.
In a medium bowl, whisk together eggs with milk (for 2 full minutes) and season with a pinch of salt and pepper. Pour egg mixture over the biscuit/sausage/cheese. In a medium bowl, combine packet of gravy mix with 2 cups of water. Whisk until combined. Pour gravy over biscuit/sausage/cheese/egg mixture. Cover and bake for about 45-55 minutes. Biscuits should be completely cooked through. Slice and serve while warm.
NOTE: You can prepare this the night before and pop it in the refrigerator. The next morning, put it into the oven to bake. It may need a little more baking time because the mixture will be cold. |
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Personal
Notes: |
Personal
Notes: Taylor is the great great-granddaughter of Charles Quillian & Carrie Lou (Wade) Hollenshead, the great-granddaughter of Imagene 'Jeane' (Hollenshead) Finkbeiner, the granddaughter of Linda (Finkbeiner) Hicks, and the daughter of Mandy (Arender) Crawley.
Taylor graduated from Harding University in Arkansas, in December 2017, with an associate's degree in graphic design and a bachelor's degree in advertising. She is currently living in Fort Smith, Arkansas and working for 'At Home in Arkansas' magazine in Little Rock. She is also a freelance graphic designer under the name of Design Sun.shine.
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