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Sausage, Egg & Cheese Biscuit Casserole

September 11, 2016 by Brandie @ The Country Cook 100 Comments

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This is a sponsored post for Eggland’s Best eggs. All opinions and text are my own.

Sunday Breakfast

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.Sausage Gravy Biscuit Casserole cooked in a glass baking dish

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.
Easy Sausage Egg and Cheese Biscuit Casserole recipe

Sausage, Egg, Cheese Biscuit Casserole

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!

Sausage, Egg & Cheese Biscuit Breakfast Casserole recipe from The Country Cook

Ingredients:
1 (16 oz.) can jumbo buttermilk biscuits
1 lb. hot sausage, cooked & crumbled
2 cups Colby & Monterey Jack cheeses, shredded
6 large eggs
1/2 cup milk
salt & pepper, to taste
1 (2.75 oz.) packet country sausage gravy
2 cups water
canned refrigerated biscuits, eggs, shredded cheddar cheese, packet gravy, ground sausage, milkDirections:

Preheat oven to 350f degrees. Spray a 9×13 baking dish with cooking spray. Cut each biscuit into eighths.

biscuit cut into eights with a knife on a wooden cutting board

Line bottom of the baking dish with the cut biscuits.
cut biscuits in a single layer in a pyrex clear glass 13 x 9 baking dish
Sprinkle cooked sausage evenly over biscuits.
cooked and crumbled pork breakfast sausage sprinkled over cut biscuits in a Pyrex baking dish
Then sprinkle shredded cheese over sausage.
shredded cheese sprinkled over biscuits and cooked 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.
eggs, milk, salt and pepper whisked together in a Pampered Chef glass measuring cup bowl
In a medium bowl, combine packet of gravy mix with 2 cups water. Whisk until combined.
packet white creamy gravy mix with water stirred together in a Pampered Chef measuring cup
Pour gravy over egg/biscuit mixture layer.
prepared gravy mixture pouring over biscuits, sausage and shredded cheddar cheese
Cover and bake for about 45-55 minutes.
aluminum foil covered baking dishBiscuits should be completely cooked through.
Sausage Gravy Biscuit Casserole cooked in a glass baking dish
 Slice and serve while warm!
Easy Sausage Egg and Cheese Biscuit Casserole recipe
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!
4.5 from 57 votes
Sausage, Egg and Cheese Gravy Biscuit Breakfast Casserole recipe
Print
Sausage, Egg & Cheese Biscuit Casserole
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 
Sausage Egg Cheese Biscuit Casserole is the ultimate breakfast! It's so simple to make and can be made in advance. So good!
Course: Breakfast
Cuisine: American
Keyword: Sausage, Egg and Cheese Biscuit Casserole
Servings: 9
Calories: 503 kcal
Author: Brandie @ The Country Cook
Ingredients
  • 1 16 oz can jumbo buttermilk biscuits
  • 1 lb hot sausage cooked & crumbled
  • 2 cups colby & monterey Jack cheeses shredded
  • 6 large eggs
  • 1/2 cup milk
  • salt & pepper to taste
  • 1 2.75 oz packet country sausage gravy
  • 2 cups water
Instructions
  1. Preheat oven to 350f degrees
  2. Spray a 9x13 baking dish with cooking spray
  3. Cut each biscuit into eighths.
  4. Line bottom of the pan with the biscuits.
  5. Sprinkle cooked sausage evenly over biscuits.
  6. Then sprinkle shredded cheese over sausage.
  7. In a medium bowl, whisk together eggs with milk (for two minutes) and season with a pinch of salt and pepper.
  8. Pour egg mixture over the cheese layer.
  9. In a medium bowl, combine packet of gravy mix with 2 cups water.
  10. Whisk until combined.
  11. Pour gravy over egg mixture layer.
  12. Cover and bake for about 45-55 minutes.
  13. Slice and serve!

Recipe Video

Nutrition Facts
Sausage, Egg & Cheese Biscuit Casserole
Amount Per Serving
Calories 503 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 12g 60%
Cholesterol 175mg 58%
Sodium 1023mg 43%
Potassium 333mg 10%
Total Carbohydrates 26g 9%
Sugars 2g
Protein 21g 42%
Vitamin A 10.2%
Vitamin C 0.4%
Calcium 26.4%
Iron 16.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. Anonymous says

    September 11, 2016 at 4:33 pm

    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?

    Reply
    • Anonymous says

      September 11, 2016 at 4:57 pm

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

      Reply
    • DD says

      September 11, 2016 at 4:58 pm

      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!

      Reply
    • Deanna H says

      September 12, 2016 at 2:19 pm

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

      Reply
    • eileen says

      December 24, 2016 at 2:26 pm

      1/2 c

      Reply
      • eileen says

        December 24, 2016 at 2:28 pm


        It’s delic I make it every year for our bunch at Christmas but double the recipe and I also add a couple to 3 cups of hashbrowns

        Reply
        • Kris says

          February 19, 2017 at 7:04 pm

          I want to double and use the hashbrowns, how long and at what temperature? Can I make them the night before and refrigerate? I’m taking to a work breakfast.
          Thanks!

          Reply
        • Fred says

          June 13, 2017 at 11:14 pm


          I like my hash browns fried with onions and on the side

          Reply
    • Cheryl says

      May 2, 2017 at 12:59 pm


      Recipe does say 1/2 cup.

      Reply
    • Dawn says

      June 11, 2017 at 6:37 pm

      it has 1/2 cup of milk in the ingredients list.

      Reply
    • Cheryl says

      July 30, 2017 at 8:09 pm

      This recipe is awesome I made a couple changes I used 1 cup pepper jack and 1 cup sharp cheddar cheese and used Jimmy Dean’s sage sausage added 1 red bell pepper 1 onion 1 small can sliced mushrooms 7 eggs instead of 6 and cooked for 1 hr and 5 mins supreme

      Reply
    • Sam says

      January 26, 2018 at 9:01 am

      Can you make in microwave we came up north with all the ingredientes and no stove

      Reply
      • Brandie @ The Country Cook says

        January 27, 2018 at 12:12 pm

        Hi Sam, I have never tried it in the microwave. I’m sorry. I would be concerned it wouldn’t cook all the way through. The edges might get done and you’d have a raw center. BUT, having said all that, I haven’t tried it so can’t say for certain.

        Reply
        • Sam says

          August 13, 2018 at 1:20 pm

          Hello! Another Sam with a similar question here. We go camping as well and like to find recipes that can be thrown together the night before and cooked in the crock pot (much easier when camping). How do you think this would turn out in a crock pot? Thanks!

          Reply
    • Pat says

      December 23, 2018 at 11:52 am

      It states 1/2 milk in the list of ingredients.

      Reply
  2. Anonymous says

    September 11, 2016 at 4:55 pm

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

    Reply
  3. Brandie says

    September 11, 2016 at 4:59 pm

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

    Reply
    • Nia says

      September 11, 2016 at 5:31 pm

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

      Reply
  4. Anonymous says

    September 11, 2016 at 7:44 pm

    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?

    Reply
    • Brandie (The Country Cook) says

      September 11, 2016 at 10:18 pm

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

      Reply
    • Cheryl says

      May 2, 2017 at 1:01 pm

      I’d say a lb. Cubed ham would be good. . All you want . 2 cups?

      Reply
  5. Leeca says

    September 11, 2016 at 7:19 pm

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

    Reply
    • Brandie says

      September 11, 2016 at 7:23 pm

      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.

      Reply
    • eileen says

      December 24, 2016 at 2:30 pm


      I make my gravy after the casserole is baked and pour over them top

      Reply
    • Mark says

      November 20, 2018 at 1:42 pm

      Most packets of gravy mix around here are .87 ounce. To get the equivalent of 2.75 oz. mix, you would use 3 packets, which would make more sense of using 2 cups of water.

      Reply
  6. Anonymous says

    September 12, 2016 at 2:56 am

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

    Reply
    • Brandie says

      September 14, 2016 at 10:55 pm

      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!

      Reply
      • Amy Begley says

        January 16, 2018 at 7:51 pm

        Great recipe! How long do you reheat it for? At 350

        Reply
  7. Joanne V says

    September 12, 2016 at 4:42 am

    My family will love this breakfast casserole!

    Reply
    • Brandie says

      September 14, 2016 at 10:56 pm

      I hope they do – thank you Joanne!

      Reply
  8. Anonymous says

    September 12, 2016 at 5:15 pm

    ok. yummmmmmmmmm!

    Reply
  9. Susie2 says

    September 14, 2016 at 10:21 pm

    Can u cut this down

    Reply
    • Brandie says

      September 14, 2016 at 10:56 pm

      Do you mean cut the recipe in half? You sure could!

      Reply
  10. Bethany says

    September 30, 2016 at 2:10 pm

    2 c of each type of cheese for 4 c total?

    Reply
    • Brandie says

      September 30, 2016 at 2:47 pm

      I see the confusion – sorry. No it is a total of 2 cups of cheese. I bought the bag of mixed cheeses (combination of Colby & Monterey Jack cheeses.) I hope that helps!

      Reply
  11. Shani says

    October 1, 2016 at 8:45 am

    Hi Brandie!

    I’m making this as I type this and you forget to mention your kitchen will smell AMAZING!!! I know this recipe will give me lots of cool points with the hubby!

    Thanks <3

    Reply
  12. Kelly says

    October 2, 2016 at 12:54 pm

    We made this today and the biscuits were still doughy after 55 minutes.

    Reply
    • Jessica Anderson says

      November 20, 2016 at 12:56 pm

      Looks and smells delicious though…waiting a few minutes for it to cool and settle.

      Reply
    • Kandice says

      November 14, 2017 at 4:22 pm

      You have to later exactly as she says. I put three eggs in once before the cheese and the dough was soggy too. You can’t prepare it before hand either. Same thing will happen.

      Reply
  13. Patricia says

    October 9, 2016 at 10:24 am

    We made this today and it is delicious!

    Reply
  14. Sue says

    October 10, 2016 at 4:43 pm

    Saw this A few weeks ago and I made it for breakfast. We LOVED it so I am making it tonight for dinner. Thanks for the great recipe.

    Reply
    • Brandie says

      October 10, 2016 at 7:16 pm

      Woo hoo!! Thanks so much for coming back to let me know you loved it Sue!

      Reply
  15. Megan says

    October 13, 2016 at 11:29 am

    Have you ever left the biscuits whole? Do they cook the same?

    Reply
  16. Johnna Barnes says

    October 29, 2016 at 11:18 am

    Thank you so much for this recipe. I just made it today. (actually made 2) Sent one with my daughter to a breakfast, and made one for us at home. It was fabulous! I will definitely be making this again. I was leary with all the liquid, but it all cooked up wonderfully! Thank You again.

    Reply
    • Brandie says

      October 29, 2016 at 2:12 pm

      Yahoo!! Love hearing that Johnna!!

      Reply
  17. Lynne says

    November 4, 2016 at 9:57 am

    Can you freeze this and microwave it. Later

    Reply
  18. Sue Bentch says

    November 18, 2016 at 4:01 pm

    If I wanted to make it ahead and freeze it, should I freeze it after assembly then thaw it to cook? Or should I cook it then freeze it, and thaw it and warm it up to serve?

    Reply
  19. Maureen Gareau says

    December 3, 2016 at 11:35 am

    HI … Can you prepare this the night before and just pop it into the oven in the morning?

    Reply
  20. Rocquie says

    December 13, 2016 at 4:03 pm


    This is really good! I halved the recipe. I let it set for about 10 minutes before serving–it cut into perfect squares. I served it with salsa which added color and extra flavor. I will be making this again. Thank you for sharing such a delicious recipe. –Rocquie

    Reply
  21. Connie Slack says

    December 22, 2016 at 2:45 pm


    Just copied this recipe and can’t wait to try it. It got some good comments.

    Reply
    • Brandie @ The Country Cook says

      December 22, 2016 at 5:06 pm


      Hope you love it!

      Reply
  22. Taylor says

    December 23, 2016 at 11:54 am


    I did a test run of this recipe in preparation for Christmas morning. I cooked for 45-50 minutes and the biscuits came out burnt (everything else was great!). I think it has something to do with the fact that I’m working with a brand new gas stove – it seems to be cooking meals much more quickly than my old electric stove was. Anyways, my question is this: if. I reduce to cooking time to 35-40 minutes, do you think the eggs will still be cooked? I’m afraid of serving uncooked eggs to my family on Christmas morning (:

    Reply
    • Heather says

      December 24, 2016 at 9:33 am


      I would also try moving the rack to the center of the oven maybe, or higher than it is? That’s my problem when things burn on bottom, but I don’t have a gas stove.

      Reply
  23. Maria says

    December 23, 2016 at 9:03 pm


    Would Crescent rolls work?

    Reply
  24. Leslie says

    February 24, 2017 at 6:02 pm


    How good this sounds…has anyone added diced peppers and onions? Vegetables for breakfast too ! Thank you for this wonderful treat !

    Reply
  25. Frank T Johnston says

    February 25, 2017 at 8:05 am


    A nearby restaurant specializes in breakfast bicuits. So, to imitate their most popular recipe, I added 4 chopped up fried chicken tenders, over half a pound of crisp bacon, and 1/8 tsp of cayenne pepper to the gravy.

    Reply
    • Brandie @ The Country Cook says

      February 26, 2017 at 11:45 am


      Love that idea! You can never go wrong with bacon (and chicken!) Ha!

      Reply
  26. Kristina says

    March 13, 2017 at 9:23 pm


    I love this is add diced red and green peppers dieced onion about 1/ 2 lb of bacon crooked crumbled 1/2 lb of diced ham and hash browns as well to it

    Reply
  27. Janet says

    April 4, 2017 at 7:37 pm


    I just finished serving this for dinner tonight! Amazing…..my husband had thirds. I was using him as a guinea pig to test for family breakfast coming up in a few weeks. Loved it! Only thing is the first ingredient of the gravy packet…would there be any other way we could make our own gravy?

    Reply
    • Brandie @ The Country Cook says

      April 6, 2017 at 11:58 am

      Hi Janet! Yay! So happy you loved it! You could certainly make your own gravy for this 🙂

      Reply
  28. Mary says

    June 13, 2017 at 12:21 am


    So good, made a miniature test batch tonight. I added chicken sausage, mushrooms, red peppers and spinach. Very tasty!

    Reply
    • Esosa says

      November 20, 2018 at 5:45 pm

      What amount of spinach did you add?

      Reply
      • Brandie @ The Country Cook says

        November 20, 2018 at 8:22 pm

        About a handful or so. 😊

        Reply
  29. Patricia says

    June 26, 2017 at 3:53 pm

    I don’t have the gravy packet. Is it OK to omit the gravy and if so do I omit the water also?

    Reply
    • Sharon Hernandez says

      July 9, 2017 at 11:20 am

      Help I did not have gravy and it is in the oven . Hope it comes out good without it.

      Reply
      • Karen says

        August 10, 2017 at 3:21 pm

        How did it turn out without the gravy?

        Reply
    • Rachel says

      July 18, 2017 at 9:09 pm


      The water is only to mix the gravy in. Gravy packets say use 2 cups of water. So if no gravy there is no water

      Reply
      • Brandie @ The Country Cook says

        July 19, 2017 at 9:16 am

        Perfect answer – thank you Rachel! 🙂

        Reply
  30. Christy Groves says

    July 12, 2017 at 6:31 pm

    How long does it take to reheat. My daughter will be reheating this by herself in the morning so I need to know a time and temperature so she will get up in time.

    Reply
  31. Rachel says

    July 18, 2017 at 7:37 pm

    Hi this looks delicious! It’s in the oven now, the only thing I did differently is I used frozen biscuits but thawed them first, hope it comes out like it should.

    Reply
    • Rachel says

      July 18, 2017 at 9:04 pm


      Hi this looks delicious! It’s in the oven now, the only thing I did differently is I used frozen biscuits but thawed them first, hope it comes out like it should. Ok update. It’s good. Somehow the egg went to the bottom and cooked and the top wound up cooked biscuit… perfection. But this dish poofed up and got stuck to the foil and ripped the top layer off. So spray the foil with cooking spray or whatnot

      Reply
  32. JJJ says

    August 6, 2017 at 4:59 pm

    What oven temp to cook at??? Did I miss this somewhere?

    Reply
    • Brandie @ The Country Cook says

      August 7, 2017 at 10:25 am

      You did! 🙂 It’s on the very first line of the recipe directions (350f)

      Reply
  33. Lori says

    August 6, 2017 at 6:33 pm


    Need some advice. I just made this and the bottom, the eggs, were very wet. I’ve made this recipe for years without the gravy mix, so I must’ve done something wrong when doing the gravy water combo. Anyone have any tips?

    Reply
  34. Candy heiden says

    August 12, 2017 at 5:31 pm

    Can this be made ahead of time and frozen for a later date.?

    Reply
  35. Mary Ann says

    October 11, 2017 at 9:21 pm


    Ok, just made mine tonight and taking it to work tomorrow. I used turkey sausage instead of regular sausage and I added onions, green pepper and a jalapeno. I’ll let you know how it turned out 🙂

    Reply
  36. Kandice says

    November 14, 2017 at 4:09 pm


    I have made This several time. You have time later is exactly how it says and no you can’t make it ahead fit the next day. Dough will be soggy. Same if you don’t put the cheese on top of the sausage before the egg mixture. I have learned this over time with making it several times. It reheated well. I have never froze. Seems like in the past I made the gravy before pouring it on. But I’ll try it without cooking it first this time. So yummy

    Reply
  37. Martha says

    December 12, 2017 at 11:16 am


    I just made this for a brunch and it was delicious! I followed the recipe and directions exactly (although I admit I was worried about all the liquid) and it cooked up beautifully. Everyone else’s comments were helpful, too. I sprayed the foil to keep the cheese from sticking. Thank you for this recipe! I will be making the this again!

    Reply
  38. Sarah says

    December 24, 2017 at 9:56 am


    Delicious!!!

    Reply
  39. Ariel says

    January 18, 2018 at 9:53 pm


    I just made this for dinner and it turned out amazing! However, I did make a couple minor changes to the recipe. I added about a half cup more cheese. I didn’t have a packet of gravy so I made my own and just drizzled the finished gravy over the top. I didn’t have a glass pan so I used a metal cake pan and covered it with aluminum foil before putting it into the oven. I was worried about the biscuits burning on the bottom so I changed the bake time a bit. I baked it on 350 for about 39 minutes but the center wasnt done so I removed the aluminum foil and moved it to the top rack and put it on a low broil for about 10 minutes. This made the top brown just a tiny bit and it came out absolutely fantastic! The biscuits were perfectly brown and everything baked together wonderfully. I will definitely make this again and again. Thanks so much for the recipe!!

    Reply
  40. Rachel says

    January 30, 2018 at 5:24 pm


    I have made and baked this same day many times, always a hit! But was wondering if you can freeze it?? I noticed several people asked but nobody has responded. Has anyone tried this? How did it turn out? Thoughts? Thanks!

    Reply
  41. Kat says

    March 14, 2018 at 8:33 pm


    SO. GOOD. I have made it twice. Second time I added onions. Such a pleaser all around. My 2 year old nephew always wants seconds! TRY IT!!!

    Reply
    • Brandie @ The Country Cook says

      March 15, 2018 at 6:36 pm

      Love the addition of onions!! Thanks so much Kat!

      Reply
  42. Paula Boyette-Nelson says

    July 17, 2018 at 4:16 pm

    can you make this ahead, freeze for a week & thaw and cook? It looks amazing!

    Reply
  43. Hal says

    July 17, 2018 at 10:43 pm


    The grandkids loved it. Had some leftovers and a few day later my 3 year old wanted pancakes. Chopped up some leftovers and reheated in the microwave. Topped with maple syrup and walla… happy 3 year old (and me, it was delicious).
    Thanks so much for posting!
    I didn’t have gravy mix, so started by combining a light roux with 2c milk…

    Reply
  44. diana l. poe says

    September 23, 2018 at 10:41 am

    Can this recipe be frozen ?

    Reply
  45. Karla Alexander White says

    October 7, 2018 at 9:13 am


    I just made this and made one VITAL mistake. I forgot to cover it while baking. Nooooooo! It’s doughy on the inside but crisp on top. Still good but not great, totally on me though. I’ll try again because it really is good!

    Reply
  46. Jamie McManes says

    November 11, 2018 at 10:00 am

    I made this a week ago first time for company. Was worried it wouldn’t cook all the way through but it took every bit of an hour or a little more and was very tasty. I used mild sausage but probably should have used a sausage with more seasoning. I will make again!

    Reply
    • Brandie @ The Country Cook says

      November 14, 2018 at 7:50 pm

      Nothing worse than having company over and then worrying if it’ll turn out okay! So glad this was successful for you!

      Reply
  47. Barbara says

    November 18, 2018 at 1:05 pm

    Can you cook it in a crock pot casserole and how long will it take to cook

    Reply
    • Megan says

      November 20, 2018 at 4:29 pm

      I’m going to try that tonight! I’m going to do low for 6 hours as that’s how long most breakfast casseroles take. I’ll let you know how it turns out.

      Reply
      • Liz says

        December 16, 2018 at 2:49 pm

        Hi Megan how did it work in the crockpot?

        Reply
  48. Debby says

    December 1, 2018 at 5:17 pm


    Just found your recipe.I have it in the oven now.I added sweet onion and diced yellow peppers.Can’t wait to try.

    Reply
  49. Ashley says

    December 1, 2018 at 11:30 pm

    Anyone ever tried making this the night before then adding the gravy mixture in the morning before baking? I already added the eggs/milk but after reading comments about it being too soggy getting it ready the night before, I think I’m going to leave off the gravy mixture until the morning & see what happens?!

    Reply
    • Stephanie says

      December 10, 2018 at 6:30 pm

      How did this turn out making it the night before?

      Reply
  50. Sudie says

    December 13, 2018 at 10:43 am


    Just made this as a trial run before serving to holiday visitors! It was wonderful! My hubby gave it a big vote of approval.
    I did let it broil for a couple minutes at the end with the foil off. I liked the crunchy finish. May try it with gravy mix made separately and put on top after it bakes.
    Thanks for the recipe!

    Reply
  51. Sue says

    December 23, 2018 at 2:38 pm

    Hi,
    Can you make this without the gravy? If so, do you increase the eggs or milk in the recipe?
    Thanks,
    Sue

    Reply
  52. Kathy says

    January 5, 2019 at 11:39 am


    We love this recipe! I’ve made it twice since Christmas morning. I don’t make any modifications to the recipe.

    Reply
  53. Jackie Glass says

    January 17, 2019 at 4:06 pm

    If I add peppers and onions, should I cook first?

    Reply
  54. Aimee says

    January 20, 2019 at 10:41 am

    A little trick I learned to cut up biscuits like this super fast is to use a pizza cutter. Saves me a lot of hassle.

    Reply

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