Sausage gravy casserole (NO EGGS)

By á-65697

Ingredients

• The awesome thing about this recipe is how easy it really is.  Of course store-bought biscuits take the convenience factor up considerably, but my favorite gravy trick makes easy work of the gravy, too.
• Yes, I have a gravy trick.
• And I don’t know if it’s actually a trick, but I didn’t know about it until a few years ago and it’s revolutionized my gravy-making. Yes.  REVOLUTIONIZED.
• The trick is to just sprinkle the browned meat with flour to make a roux in the skillet.  Cook the flour-coated meat for a few minutes until the flour-flavor goes away, and THEN add the cream and spices.
• Don’t try to mix your flour into your liquid and then pour it in.  You’ll get lumps.  Everytime.
• Make the roux with the meat, and get lump-free gravy, without fail.
• You’re all like, “Duh, Erin.  That’s like Gravy 101.  Where have you been?’
• Well whatever.  It’s my gravy trick, and it’s totally worth sharing for those of you who aren’t doing it.
• Hope you love this one.  It’s quick and easy, and super delish.  It was kid-approved, husband-approved, and I even caught my brother-in-law picking at the leftovers mid-morning.
• He so wishes he was a breakfast person, I know it.
• Enjoy!
• Don’t forget, if you haven’t yet, make sure you stop by my Facebook page and follow along – you can also find me on Twitter, Instagram and Pinterest!
• Thanks for stopping by today!  Leave me a comment below and enter to win!
• ♥erin
• Biscuits and Gravy Casserole
• Print
• Prep time
• 15 mins
• Cook time
• 20 mins
• Total time
• 35 mins
• A different take on traditional biscuits and gravy, this easy breakfast casserole is a fun way to mix things up at the breakfast table.
• Serves: Approx 8 servings
• Ingredients
• 1 can large, flaky biscuits (such as Grands)
• 1/2 pound ground breakfast sausage
• 3 Tablespoons flour
• 1/2 teaspoon salt
• Coupons
• 1/2 teaspoon black pepper
• 2 and 1/2 cups milk
• Instructions
• Preheat oven to 400 degrees (F).
• Prepare a small casserole dish (approximately 7x10) with cooking spray. Set aside.
• Open biscuits, and cut biscuits into quarters.
• Layer half of the quarters in prepared pan.
• Bake for 10 minutes.
• Meanwhile, prepare gravy.
• In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
• Sprinkle the cooked sausage with 3 Tablespoons of flour.
• Use a wooden spoon to stir flour into sausage until completely absorbed.
• Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
• Add milk, and stir to combine.
• Add salt and black pepper.
• Stir frequently until mixture comes to a slight boil.
• Taste, and adjust seasonings as desired. (I usually add more black pepper)
• If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not "globby," it should still be slightly runny.
• Pour gravy over the cooked biscuits.
• Layer the remaining uncooked, quartered biscuits over the gravy.
• Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
• Serve immediately.
• Enjoy!

Preparation

Step 1

See above