This casserole contains almost all my favorite breakfast foods. Biscuits and gravy get cozy with some eggs, potatoes and cheese…what could be better? The recipe is written with a normal amount of pepper – I went really heavy in mine, which I like, so adjust to your taste…and this is a slice of breakfast heaven.
It came out exactly as I’d hoped – flaky biscuits added a buttery taste, the gravy kept it nice and moist without being soupy. It makes enough for a small crowd, and it was just me here this morning. So when it cooled off, I wrapped each square in a quarter sheet sized piece of parchment paper and tucked them into a zip top bag bound for the freezer.
I plan to pop them into the convection oven, still wrapped in the parchment, and warm them through for 10-15 minutes at 350 whenever I want a quick hot breakfast. The parchment pouch should let them get hot and melty without drying out the eggs and biscuits. They’re great reheated!
Ultimate comfort breakfast or brunch for biscuits and gravy lovers.
Servings: 6
- 1 can refrigerated biscuit dough or home made biscuit dough
- 1 pound rolled or loose breakfast sausage
- 1 1/2 cups shredded cheddar
- 6 eggs
- 3 cups milk
- 1/4 cup flour
- 1/2 t salt
- 1/2 t pepper
- 2 C frozen or leftover hash browns Squares or home fries work best - shredded is a little too delicate
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Line the bottom of the prepared baking dish with biscuits.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain grease and reserve 1 T of drippings in skillet.
In skillet, whisk in flour until hot drippings are smooth. Cook for one minute, whisking constantly.
Gradually whisk in 2 1/2 C milk and cook, whisking constantly for 5-7 minutes or until thickened.
Stir in salt and pepper. Gravy should be slighty thin; thin out with additional milk if needed. Turn off heat and prepare the other layers in the pan.
Sprinkle sausage over biscuit layer and top with 1 C cheddar.
Prepare frozen hash browns according to instructions and layer in, or layer in leftover potatoes.
Whisk eggs, salt, pepper and 1/2 C milk together in a bowl. Pour over cheese layer.
Pour gravy over egg layer. Sprinkle remaining 1/2 cup Cheddar cheese over the top.
Bake for about 30 minutes, until egg is fluffy and cheese is bubbly.
To freeze leftovers, let cool, cut into squares and wrap tightly in plastic wrap, parchment or foil. Store in a zip top bag.
Reheat for 10-15 minutes in a 350 degree oven.