At first, it sounds like the food should stick from the outside on your ribs as if you were using a jacket made of pancakes or something. But when you know it sticks to your ribs from the inside, you get the whole idea of a meal that will satisfy you. My Biscuits & Casserole is a cozy, warm breakfast Casserole. Not a gentle little coffee and Danish breakfast that is delicious but melts in the middle of the morning. This is a breakfast that keeps you chugging until midday.
The recipe makes for a great batch to feed a household of hungry guests (such as family visits on holidays just around the corner, etc.). But it is pretty simple to cut the recipe in half if you do not have so many to feed. Biscuits and Gravy Casserole have all of their flavors from the south classic Biscuits and Gravy in the form of a casserole and couldn’t be easier to produce. This biscuit and gravy casserole recipe will make you crazy. Seriously, it is your favorite biscuit and gravy recipe all packed with some baking time in a fun casserole dish. With minimal cooking time, this has been one of my favorite dishes. When you thought that biscuits and gravy couldn’t be made much better or easier, this casserole with gravy comes along will prove you wrong.
Ingredients:
1 lb sausage
2 T butter
2 packages Sausage Gravy Mix, make 2 c per package
12 eggs
1 (5 oz) can evaporate milk
½ tsp salt
2 tubes refrigerated biscuits
Directions:
Cook sausage into 10′′ Skillet Executive – break with Mix ‘N Chop and reserve it.
Make gravy in large saucepan as directed. Add and stir in sausage, set aside.
Whisk eggs evaporated milk, and salt in large Stainless Steel bowls. Soft the scrambled eggs with butter. In a stoneware baker rectangle, layer alternately the gravy and eggs, then add the biscuits.
Bake at 350 degrees for 20 or 25 minutes until golden brown biscuits.
Ingredients
- 1 lb sausage
- 2 T butter
- 2 packages Sausage Gravy Mix, make 2 c per package
- 12 eggs
- 1 (5 oz) can evaporate milk
- ½ tsp salt
- 2 tubes refrigerated biscuits
Instructions
Cook sausage into 10′′ Skillet Executive – break with Mix 'N Chop and reserve it.
Make gravy in large saucepan as directed. Add and stir in sausage, set aside.
Whisk eggs evaporated milk, and salt in large Stainless Steel bowls. Soft the scrambled eggs with butter. In a stoneware baker rectangle, layer alternately the gravy and eggs, then add the biscuits.
Bake at 350 degrees for 20 or 25 minutes until golden brown biscuits.
