Recipe: Grand Slam Breakfast Casserole

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:

1. Preheat oven to 350 degrees. Grease 9x13 casserole dish with shortening.
2. Cut refrigerator biscuits into fourths and spread out evenly in bottom of casserole dish.
3. 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.
4. 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.
5. Layer shredded cheddar cheese over crumbled sausage.
6. Beat 6 eggs with 1/2 cup milk and a few dashes salt and pepper. Pour egg mixture evenly over cheese layer.
7. Pour sausage gravy evenly over top of casserole layers.
8. 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.

Recipe: Country Sausage Gravy

Country Sausage Gravy

Ingredients:
1 lb. regular or hot ground sausage, browned and drained
2 T. flour (or 1 T. per cup milk)
2 beef bouillon cubes (or 1 per cup milk)
2 cups milk

Sausage Gravy Directions:

1. Brown sausage and drain.
2. On medium or medium-low heat, add beef bouillon cubes, and smash them with a wooden spoon as they heat up.
3. Add flour to browned sausage and stir until well coated.
4. Slowly pour in milk and stir until completely mixed. Keep stirring until gravy reaches a boil and thickens in consistency. Remove from heat.
5. Add salt and pepper to taste.

Makes 4-5 servings.

Cook’s Note: You can easily increase yield by adding 1 T. flour, 1 bouillon, and 1 cup milk. If you prefer your gravy with a thinner consistency, stir in a small amount of milk (a little goes a long way).