BEST BISCUITS AND GRAVY BREAKFAST CASSEROLE

Great and no leftovers. Even picky kid eaters liked it and said it tasted like something Grandma would make. That’s a compliment any day! One can of biscuits only covered half the casserole so I used two cans, and I used 7 eggs instead of 6. Otherwise I followed the directions to a tee. I used Grands biscuits and they rose so much that my casserole nearly overflowed. Will definitely make again. Gravy gave it a nice creamy texture that you don’t get with more traditional breakfast casseroles that only have potatoes, sausage, and eggs. **Made this second time using Grands Frozen Southern Style biscuits and it didn’t turn out as well. It tasted okay but the biscuits rose toward the sides and created a crater of sorts in the middle, causing the gravy to pool in the middle. We still ate it all but I’ll just stick to the refrigerated kind like the first time I made it.

I made this as with the exception of making my own gravy from the sausage drippings and added 5 more minutes of bake time. IT WAS DELICIOUS!!! Daughter suggested making a side of gravy for dipping, but we thought it was just fine as is. Highly recommend.

INGREDIENTS:

1 lb sausage
2 T butter
2 packages Sausage Gravy Mix (makes 2 cups per package)
12 eggs
1 (5 oz) can evaporated milk
½ tsp salt
2 tubes refrigerated biscuits

DIRECTIONS:

Cook sausage in 10″ Executive Skillet – breaking up using Mix ‘N Chop, set aside.
In large saucepan, make gravy according to directions. Add sausage to gravy, set aside.
In large Stainless Steel Bowl whisk eggs, evaporated milk and salt. Soft scramble eggs with the butter. In a Stoneware Rectangle Baker layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.
Bake for 20 to 25 minutes at 350 degrees until biscuits are golden brown.

Source: Allrecipes.com