Weekend breakfast bake (Print Version)
# Ingredients:
→ Base Layer
01 -
1 lb breakfast sausage (bulk, uncooked)
02 -
1 cup cheddar cheese, shredded
03 -
1 pack (8 biscuits) refrigerated dough (e.g., Grands rolls)
→ Egg Blend
04 -
6 eggs, large
05 -
1/2 cup milk
06 -
Salt and black pepper, season to taste
→ Gravy
07 -
1 packet (2¾ oz) peppered gravy mix (makes 2 cups)
# Instructions:
01 -
Turn on the oven and set it to 350°F. Coat a 13×9 pan lightly with cooking spray so nothing sticks.
02 -
In a hot skillet over medium, cook the sausage while breaking it apart. Once it's no longer pink, drain off the grease, and leave it to cool.
03 -
Chop each biscuit into four chunks. Spread them out across the bottom of your greased pan in a single layer.
04 -
Evenly scatter the browned sausage over the biscuit pieces. Add the shredded cheese right on top.
05 -
In a big bowl, whisk the eggs and milk together until smooth. Add a little salt and pepper to taste. Then, pour this mix evenly over the biscuit, sausage, and cheese layers.
06 -
Follow the directions on the gravy mix packet to make the sauce. While it's still warm, pour it over everything in the casserole dish.
07 -
Place the dish in your preheated oven and bake for 40-45 minutes. It's done when it's fluffy and the top is golden brown.
# Notes:
01 -
You can prep this dish the night before and store it in the fridge. If baking chilled, add 10 extra minutes to the time.
02 -
Want to amp it up? Try using spicy sausage or sage-flavored sausage.
03 -
Keep leftovers for up to 3 days in the fridge. It reheats quickly in the microwave.