Ingredients
Scale
- 1 lb ground breakfast sausage (mild or spicy)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon black pepper (plus more to taste)
- 1/4 teaspoon salt
- 1 can (16 oz) refrigerated flaky layers biscuits
- 6 large eggs
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish (optional)
Instructions
- Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Open the can of biscuits and cut each individual biscuit into 1-inch chunks (usually 6 to 8 pieces per biscuit). Spread half of the biscuit pieces evenly across the bottom of the prepared baking dish. Set the remaining biscuit pieces aside for later.
- Place a large skillet over medium-high heat and add the ground sausage. Brown the meat, breaking it into small crumbles with a wooden spoon, until it is no longer pink. Do not drain the fat, as this provides the flavor for your gravy. Sprinkle the flour over the cooked sausage and stir for 1-2 minutes to cook out the raw flour taste. Gradually pour in the milk while whisking constantly. Continue cooking until the mixture thickens into a creamy gravy. Season with salt and a generous amount of black pepper. Remove from heat and let it cool slightly.
- In a separate bowl, whisk together the eggs and heavy cream until well combined. Pour the sausage gravy mixture over the biscuit pieces in the baking dish. Top the gravy with the remaining biscuit pieces and sprinkle the shredded cheddar cheese evenly over the top. Finally, pour the egg mixture over the entire casserole. Cover the dish tightly with aluminum foil or plastic wrap and refrigerate for at least 4 hours, or ideally, overnight.
- When you are ready to eat, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and take off the plastic wrap (if using foil, you can leave it on for the first half of baking). Bake for 35-45 minutes. If you want a golden-brown top, remove the foil during the last 15 minutes of cooking. The casserole is done when the biscuits are puffed and golden, and the center is set.
- Let the casserole rest for 5 to 10 minutes before slicing. This allows the layers to set so you get clean squares. Garnish with fresh chopped parsley or an extra sprinkle of black pepper. Serve warm on individual plates, perhaps alongside some fresh fruit to balance the richness of the dish.
- Cook Time: 65 minutes