The Country Cook: Sausage, Egg & Cheese Biscuit Casserole
                                                   

Sunday, September 11, 2016

Sausage, Egg & Cheese Biscuit Casserole

I am big on Sunday breakfast. My breakfast routine throughout the week is sketchy at best. But Sunday is the day when everyone is home and we have the chance to sit down and eat breakfast together. Not that it has to be a big to-do but it's a great day for us to take a breather and eat a proper breakfast. You know, something other than cereal. 
And if you like an all-in-one breakfast, this one is for you. It's not only simple to throw together but it hits all the breakfast marks: sausage, cheese, biscuits. Plus, I am adding Eggland's Best eggs in here. 
Eggland's Best eggs not only add nutrition (double the Omega 3's, 10x more Vitamin E, 25% less saturated fat, 5x more Vitamin D, and more Vitamin B12 and Lutein compared to ordinary eggs), but it adds a good boost of protein. 
I also added in a little touch of gravy too which I think takes this over the top and adds such great flavor to the whole dish. You could even throw some green peppers and onions in here too. Mmm. Mmm. So many options! You could switch out bacon for the sausage. Whatever your family loves!
Ingredients:
1 (16 oz.) can jumbo buttermilk biscuits
1 lb. hot sausage, cooked & crumbled
2 cups colby & monterey Jack cheeses, shredded
6 large Eggland’s Best eggs
1/2 cup milk
salt & pepper, to taste
1 (2.75 oz.) packet country sausage gravy
2 cups water

Directions:
Preheat oven to 350f degrees. Spray a 9x13 baking dish with cooking spray. Cut each biscuit into eighths. 
Line 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 Eggland's Best eggs with milk (for two full minutes) and season with a pinch of salt and pepper. Pour egg mixture over the cheese layer.
In a medium bowl, combine packet of gravy mix with 2 cups water. Whisk until combined.
Pour gravy over egg mixture layer. 
Cover and bake for about 45-55 minutes.

Biscuits should be completely cooked through.
Slice and serve while warm!
Cook's Notes: You can prepare this the night before and pop it in the fridge. Then the next morning, put it into the oven to bake. It may need more baking time because the mixture will be cold.

Enjoy!


Disclosure: I am a proud ambassador for Eggland's Best eggs. All opinions are my own.

18 comments :

  1. It sounds great but in your directions you say to mix eggs and milk together but you do not mention milk in your list of ingredients. So, how much milk is to be added to eggs?

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    1. It looks like 1/2 cup of milk in the picture.

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    2. I'm guessing 1/2 cup of milk based on the picture of ingredients. Sounds yummy doesn't it? I can't wait to make it!

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    3. The recipe says 1/2 cup of milk which is listed in the ingredients after the eggs.

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  2. I ask the same question...you don't list the milk??

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  3. Sorry for the confusion! Yep, it's 1/2 cup milk!

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    Replies
    1. You DID say 1/2 C. milk in your recipe, at least I saw it !

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  4. It looks yummy! But can the gravy be make as a side?
    2 cups of water seems like it would make it soggy.

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    Replies
    1. Hi Leeca! It doesn't make it soggy at all - it adds a ton of flavor to the biscuits. :) But you could certainly serve the gravy on the side if you'd like.

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  5. Could you use cooked crispy bacon bits instead of the sausage? I can't eat sausage. If you can use bacon, how much would you use?

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    1. You could certainly use bacon, I would start with a 1/2 pound and see if it looks to be enough.

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  6. I am just wondering if you have any leftovers and have reheated it? Sounds delicious!

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    1. I did have leftovers and just covered it up and popped it in the fridge. In the morning, we reheated it in the oven again. It reheats really well!

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  7. My family will love this breakfast casserole!

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  8. Replies
    1. Do you mean cut the recipe in half? You sure could!

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