2(15 ounce)cans sausage gravy (I used Libby’s brand)
¾cupsshredded white cheddar cheese(for topping)
Instructions
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray, set aside.
Cut the 16.3 ounce can biscuits into 8 pieces and layer them into the bottom of the casserole dish.
Add half of the 3/4 cups shredded white cheddar cheese on top.
In a large bowl, whisk together 6 large eggs, 1/2 cup milk, 1/2 teaspoon salt and 1/2 teaspoon black pepper until well combined. Pour this over the cut up biscuits.
Smooth out the 2 (15 ounce) cans sausage gravy on top.
Add the remaining 3/4 cups shredded white cheddar cheese on top. Bake for 35-45 minutes until the eggs are set and the cheese is starting to brown. Let sit for 10 minutes, slice and serve.
Notes
You can make this ahead of time, check out my tips on how to do this in the post above.
You can also use your favorite sausage gravy recipe and use that in place of canned, just make sure it is similar in the amount listed.
To amp up the heat on this, I suggest adding red chili flakes, cayenne, or your favorite hot sauce to the eggs or gravy.
I used southern buttermilk-style biscuits for this, but you can use your favorite kind, just make sure the can is around 16 ounces.
Other cheese that would be good, sharp cheddar cheese, mozzarella, smoked gouda, swiss, gruyere, colby jack, or pepper jack.
Keep in the fridge for up to 3 days, freeze for up to 3 months.