This recipe uses cold biscuits along with homemade sausage sauces to make the stuffing, paste in your ribs breakfast casserole. With biscuits, eggs, and sausages, this is a full breakfast. There is also cheese for a good size.
Tips to make Casserole biscuits and sauces
- The sausage breakfast is just fine. Use hot Sausage If you want a little hot. The sausage flavor is also good.
- I personally prefer NON-Grands Pillsbury refrigerated biscuits. They are not as arrogant as much as the Grand tends to flood casserole.
- This recipe can be assembled the night before and baked in the morning.
Biscuits and Gravy Casserole
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp butter
- 1 pound breakfast sausage
- 1 (8-count) tube refrigerated biscuits, best not to use Grands becasue they puff up so much
- 1 (8-ounce) block Colby Jack cheese shredded
- 1/4 cup all-purpose flour
- 2 1/2 cup milk divided
- 7 egg
- Preheat oven to 350 degrees and grease a 9X13-inch baking dish.
- Cut each biscuit into 4 pieces and scatter biscuit pieces across the bottom of the baking dish.
- Cook sausage in a large pan, crumbling it with a wooden spoon as it cooks. Once fully cooked, remove it with a slotted spoon to a paper towel-lined plate. I like to leave about 1/4 cup of sausage in the pan for the gravy.
- Add butter to the grease in the pan and set pan over medium heat. Add flour and stir and cook for 2 minutes.
- Gradually whisk in 2 cups of milk. Add garlic powder, salt, and pepper. Simmer until thickened. Remove from heat.
- Whisk together eggs with remaining 1/2 cup milk in a medium bowl. Season with a little salt and pepper.
- Sprinkle sausage over biscuits. Sprinkle 1/2 of cheese over sausage.
- Pour egg mixture on top, followed by gravy and remaining cheese. Bake for 30 minutes.