Grand Slam Breakfast Casserole
Ingredients:
16 oz. can refrigerator biscuits (or 1 batch homemade biscuits)
1 lb. hot sausage, browned and drained
2 cups cheddar cheese, shredded
6 eggs
1/2 cup milk
salt and pepper to taste
1 batch sausage gravy (or 1 packet Pioneer white sausage gravy prepared)
Sausage Gravy (see Step 4):
2 T. flour
2 beef bouillon cubes
2 cups milk
Casserole Directions:
- Preheat oven to 350 degrees. Grease 9x13 casserole dish with shortening.
- Cut refrigerator biscuits into fourths and spread out evenly in bottom of casserole dish.
- Brown and drain sausage. Reserve 1/2 cup browned sausage in the skillet to make gravy, and sprinkle rest of of browned sausage over biscuits and spread out evenly.
- Start making gravy. With gravy skillet on low (with reserved brown sausage), add two beef bouillon cubes and smash them with a wooden spoon as they heat up. Add flour and mix until well coated. Slowly pour in 2 cups milk and bring to a boil. As soon as gravy is thickened, remove from heat.
- Layer shredded cheddar cheese over crumbled sausage.
- Beat 6 eggs with 1/2 cup milk and a few dashes salt and pepper. Pour egg mixture evenly over cheese layer.
- Pour sausage gravy evenly over top of casserole layers.
- Bake for 40 minutes. Let cool 5 minutes before serving.
Cook’s Note: This will overflow if dish is smaller than 9x13. Place a large baking sheet on bottom rack just in case.
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