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Biscuits and Gravy Casserole: A Breakfast Revolution

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Ingredients
  

  • Ingredients:
  • 1 lb. ground pork sausage
  • ¼ teaspoon crushed red pepper adjust to taste
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • 1 8 count tube refrigerated biscuits, like Grands
  • 6 large eggs
  • ¼ cup heavy cream
  • 2 cups shredded Colby cheese or cheddar cheese

Instructions
 

  • Instructions:
  • Preheat and Prep: Start by preheating your oven to 350°F. Grease your 9×13-inch baking pan and set aside.
  • Brown the Sausage: In a skillet, cook the sausage over medium heat until browned and crumbly. During the last few minutes, add crushed red pepper for a spicy touch. Set aside when done.
  • Make the Gravy: In a saucepan, melt butter over medium-low heat. Whisk in the flour and cook until golden, then gradually add milk. Continue whisking and cook until the gravy thickens. Season with salt, onion powder, and black pepper.
  • Assemble the Biscuits: Cut the biscuits into quarters and arrange in the prepared baking dish.
  • Layer the Ingredients: Spread the cooked sausage over the biscuits, then sprinkle with half the cheese. Whisk together the eggs and heavy cream, pour over the sausage and cheese layers.
  • Pour the Gravy: Gently pour the gravy over everything, making sure it seeps into the layers.
  • Top with Cheese: Sprinkle the remaining cheese on top.
  • Bake: Place in the oven and bake for 30-35 minutes until the casserole is puffy, golden, and the eggs are set.
  • Serve Hot: Let it cool slightly, then cut into squares and serve.
  • Storing and Reheating:
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until thoroughly warmed.