Hearty weekend breakfast bake (Print Version)
# Ingredients:
→ Casserole Base
01 -
1 package (8 count) refrigerated Grands biscuit dough
02 -
1 pound bulk breakfast sausage
03 -
1 cup shredded cheddar cheese
→ Egg Mixture
04 -
6 large eggs
05 -
½ cup milk
06 -
Salt and pepper to taste
→ Topping
07 -
1 package (2¾ ounce) peppered gravy mix (makes 2 cups)
# Instructions:
01 -
Heat your oven to 350°F. Spray a 13×9 baking dish with non-stick cooking spray to prevent sticking.
02 -
Brown the sausage in a large skillet over medium heat, breaking it up as it cooks. Once it's no longer pink, drain off the extra grease and set the cooked sausage aside.
03 -
Cut each biscuit into quarters (four pieces). Arrange these pieces in a single layer covering the bottom of your greased baking dish.
04 -
Sprinkle the cooked sausage evenly over the biscuit pieces. Then spread the shredded cheddar cheese on top of the sausage layer.
05 -
In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to your liking. Pour this egg mixture evenly over everything in the baking dish.
06 -
Prepare the peppered gravy mix according to the package directions. While still hot, pour the gravy over the entire casserole, covering everything completely.
07 -
Put the baking dish in the preheated oven and bake for 40-45 minutes. The casserole is done when it's puffed up and the top is golden brown.
# Notes:
01 -
This casserole can be assembled the night before and refrigerated. Just add about 10 minutes to the baking time if cooking from cold.
02 -
For extra flavor, try using sage or spicy breakfast sausage.
03 -
Leftovers can be refrigerated for up to 3 days and reheated in the microwave.