Weekend savory breakfast bake (Print Version)
# Ingredients:
→ Casserole Base
01 -
One pack of refrigerated Grands biscuit dough (with 8 biscuits inside)
02 -
1 lb of uncased breakfast sausage
03 -
One cup of cheddar cheese, shredded
→ Egg Mixture
04 -
Half a cup of milk
05 -
6 eggs, large size
06 -
Season with as much salt and ground black pepper as you'd like
→ Topping
07 -
A 2.75-ounce package of peppered gravy mix, which makes 2 cups when prepared
# Instructions:
01 -
Preheat your oven to 350°F. Coat a 13×9-inch baking dish with some cooking spray to avoid sticking.
02 -
Use medium heat to brown the sausage, breaking it apart into smaller chunks as it cooks. When it's completely browned, drain the grease and set it aside.
03 -
Divide each biscuit into four pieces. Spread these biscuit quarters evenly along the bottom of your prepared baking dish.
04 -
Scatter the browned sausage evenly over the biscuit layer. Then sprinkle all the shredded cheddar cheese on top of the sausage.
05 -
Crack the eggs into a big bowl, then whisk them together with the milk until smooth. Add salt and black pepper to taste. Drizzle the mixture evenly over the entire dish.
06 -
Follow the gravy mix instructions to make the peppered gravy. Once it’s warm and ready, pour it over the casserole so everything is completely covered.
07 -
Slide the dish into the preheated oven and bake for about 40 to 45 minutes. You’ll know it’s ready when the top turns golden brown and the casserole rises.
# Notes:
01 -
You can put this together the night before. If you bake it straight out of the fridge, add around 10 extra minutes to the baking time.
02 -
Want extra flavor? Try swapping in spicy or sage-seasoned sausage!
03 -
Store leftovers in the fridge for up to 3 days. Warm them up in the microwave when you’re ready to eat.