Tuesday, December 31, 2013

Egg, Biscuit and Sausage Gravy Breakfast Casserole

A breakfast casserole made with eggs, biscuits and sausage gravy.
A breakfast casserole made with eggs, biscuits and sausage gravy.

Egg, Biscuit and Sausage Gravy Breakfast Casserole

This is another one of those recipes that's been making the rounds on Facebook for awhile, made with canned biscuits, a packet of sausage gravy and eggs. Nothing wrong with that!

I wanted to make it from scratch though, so I made up a quick biscuit dough and easy homemade sausage gravy instead. You may certainly exchange that out for the convenience products to save time, but do keep in mind the sodium levels on any pre-packaged product so that you don't oversalt or overseason. You'll need an 8-count can of refrigerated biscuits and a packet of sausage gravy mix that makes 2 cups (such as Pioneer brand).

I'm not one to remember much to prepare breakfast casseroles ahead, so I love these that can be thrown together and put right into the oven. I've not tried to assemble this one ahead, although you could certainly make the gravy ahead and warm it before pouring over the top of the casserole. The gravy really doesn't take that long to make though, and while that's cooking, you can spin together the biscuit dough in a flash too.

Here's how to put it together.

Preheat oven to 350 degrees F. Butter a 9 x 13 inch casserole dish; set aside. Brown sausage in a large skillet, breaking up and crumbling the meat as it cooks. Once the meat is fully browned, stir in the butter until melted. Sprinkle the flour on top of the meat a little at a time until incorporated.


Cook, over medium heat, stirring often, for 5 minutes. Slowly begin stirring in the milk until fully incorporated and mixture begins to bubble and thicken. Add additional milk a little bit at a time, only if the gravy is too thick. Remove from the heat and grind plenty of pepper directly into the gravy. Taste and adjust for seasonings.


While the sausage is cooking, cut cold butter into the flour until you have crumbles. Add the buttermilk.


Stir with a fork until a shaggy mixture forms. Turn out onto a floured surface and quickly gather mixture to form a dough. Fold over and pat down, turning and repeating this three times.


Quickly pat thin and cut out 8 biscuits, gathering dough scraps for the final few. Cut each biscuit into quarters and scatter in the buttered dish. If you substitute canned biscuits, use the inexpensive basic biscuits and avoid the larger southern style, homestyle, jumbos or flaky varieties. If that happens to be what you have on hand, split them horizontally before quartering them so they aren't so thick.


Top the biscuits with the grated cheese.


Whisk the eggs with 1/4 cup of milk; season lightly with salt and pepper.


Pour egg mixture all over the top of the biscuits. Pour the sausage gravy evenly over the top. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until set.


Let rest for 5 minutes, cut into squares and serve.



Recipe: Egg, Biscuit and Sausage Gravy Breakfast Casserole

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 45 min

Total time: 1 hour
Yield: About 12 servings

Ingredients

For the Gravy:
  • 1 pound roll of bulk pork breakfast sausage (like Jimmy Dean)
  • 2 tablespoons of butter, plus more for the pan
  • 1/4 cup of all purpose flour
  • 2 cups of milk, more or less, as needed
  • 1/4 teaspoon of freshly ground black pepper, or to taste
  • 1/4 teaspoon of kosher salt, or to taste
For the Biscuits:
  • 1 cup of self rising flour
  • 2 tablespoons of cold unsalted butter, cubed
  • 1/3 cup of buttermilk
For the Casserole:
  • 1 cup of shredded cheddar cheese
  • 6 large eggs
  • 1/4 cup milk
  • Salt and pepper, to taste
Instructions

Preheat oven to 350 degrees F. Butter a 9 x 13 inch casserole dish; set aside.

For the gravy, brown sausage in a large skillet, breaking up and crumbling the meat as it cooks. Once the meat is fully browned, stir in the 2 tablespoons of butter until melted. Sprinkle the flour on top of the meat a little at a time until incorporated. Cook, over medium heat, stirring often, for 5 minutes. Slowly begin stirring in the milk until fully incorporated and mixture begins to bubble and thicken. Add additional milk a little bit at a time, only if the gravy is too thick. Remove from the heat and grind plenty of pepper directly into the gravy. Taste, add salt and adjust for seasonings.

Prepare biscuits while the sausage is cooking, cut cold butter into the flour until you have crumbles. Add the buttermilk and stir with a fork until a shaggy mixture forms. Turn out onto a floured surface and quickly gather mixture to form a dough. Fold over and pat down, turning and repeating this three times. Quickly pat thin and cut out 8 biscuits, gathering dough scraps for the final few. Cut each biscuit into quarters and scatter in the buttered dish.

Top the biscuits with the shredded cheese. Whisk the eggs with 1/4 cup of milk; season lightly with salt and pepper and pour all over the top of the biscuits. Pour the sausage gravy evenly over the top. Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until set. Let rest for 5 minutes, cut into squares and serve.

Cook's Notes: For more tender biscuits, try not to overhandle the biscuit dough. May also substitute an 8-count can of refrigerated biscuits and a packet of sausage gravy mix for 2 cups (such as Pioneer brand). If using canned biscuits, use the inexpensive basic biscuits and avoid the larger southern style, homestyle, jumbos or flaky varieties. If that happens to be what you have on hand, split them horizontally before quartering them so they aren't so thick.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on December 31, 2013

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