Sausage, Egg & Biscuit Casserole

By á-47

Ingredients

• FOR THE CASSEROLE, BROWN:
• 1 lb. bulk breakfast sausage
• 7 eggs
• 1 1⁄4 cups whole milk
• 3 ⁄4 cup heavy cream
• 1 tsp. each table salt and black pepper
• 8 frozen buttermilk biscuits, partially thawed, halved
• 1 1⁄2 cups shredded Cheddar, divided
• Country Sausage Gravy

Details

Servings 8
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat oven to 375°. Coat a 7×11-inch baking dish with nonstick spray.

For the casserole, brown sausage in a sauté pan over medium heat, breaking into chunks; transfer to a paper-towel-lined plate. Reserve drippings for sage gravy.

Whisk together eggs, 1¼ cups milk, cream, 1 tsp. salt, and 1 tsp. black pepper in a large measuring cup; set aside.

Layer biscuit bottoms in prepared dish. Sprinkle half the sausage over biscuits, top with half the Cheddar, and add biscuit tops. Pour egg mixture over top; bake 30 minutes.

Sprinkle remaining Cheddar over top and bake casserole until center is set, an instant-read thermometer registers 165°, and a toothpick inserted into a biscuit comes out clean, 10–15 minutes more.

Let casserole sit 10 minutes. Serve with country sausage gravy