Biscuits & Gravy Casserole
This was a huge hit for the whole family. I am constantly looking for options for meals that I can prepare ahead. In fact, prepping breakfast is my new Saturday night tradition, oh how times have changed. Luckily this will provide breakfast for at least one more day.
Special Tools: Just the usual pots and pans.
WWSPoints: 15 Points (This is per serving. 1/8th is really a lot. I would recommend ¼ serving and some fruit.)
Makes/Serves: 8 large slices
Prep: 20 mins
Sit: Overnight (not necessary)
Bake: 1 hour 5 mins (if from fridge) 40 mins if baked fresh
Lender of the recipe: https://www.scatteredthoughtsofacraftymom.com/sausage-and-gravy-breakfast-casserole/
- 16 ounces of buttermilk biscuit dough (cut into 1’ cubes, precision not necessary)
- 6 eggs
- 1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)
- 1 lb sausage, any flavor
- 1 cup cheese, shredded
- 1/2 cup milk
- salt and pepper to taste
- Preheat oven to 350. Grease a 13×9 pan.
- Brown the sausage in skillet and drain thoroughly.
- Cut biscuit dough into 1″ cubes, and place on the bottom of the pan.
- Layer cooked sausage over the biscuit pieces.
- Layer shredded cheese over sausage.
- Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.
- Make gravy according to instructions, and pour over everything.
- Bake for 1 hour 5 minutes or until eggs and biscuits are cooked through. I recommend letting it brown for a little bit of crisp.
- Serve with some fresh fruit &/or juice.
Now Let’s Dish: I usually make my gravy from scratch so I was hesitant on using the packet kind. Although it was a different flavor, it was still really delicious. Since I prepared it the night before I cooked for an additional 20 minutes. They recommended tenting with foil but I thought it would be better a little crispy and it was. Perfect Sunday morning care-free breakfast.
Served with: Sumo Oranges
*Lesson Learned- You can tell if an egg is still fresh but placing in a bowl of water. Fresh- Sinks to the bottom on its side. Not as fresh- Sinks to the bottom on one of the egg ends. Time to toss- Floats.
This was a filling a yummy breakfast. I did alter half of the recipe to have no sugar or cinnamon because of us does not like cinnamon. It was delicious either way. I made scrambled eggs on the side and it turned out to be a great combination.
WWSPoints: 9 Approximately*
Serves: 12 pieces
Active: 20 mins
Total: 40 mins
12 pork breakfast sausage links (about 14 ounces)
6 large eggs
¾ cup milk
¼ cup granulated sugar
¼ tsp. ground cinnamon
Pinch of freshly grated nutmeg
Pinch of kosher salt
12 slices potato bread or country white bread (we used country white)
4 Tbsp. unsalted butter
Confectioner sugar, for topping
Maple Syrup for dipping
- Preheat the oven to 375 and line a baking sheet with parchment paper. Arrange the sausages on the baking sheet and bake until lightly browned and cooked through, about 10 minutes. Remove from the oven and set aside; reduce the oven temperature to 200.
- Meanwhile, whisk the eggs, milk, granulated sugar, cinnamon, nutmeg and salt in a large bowl. Trim each slice of break into a 2-by-4-in. rectangle, then flatten slightly with your fingertips. Starting at a short end, roll each piece of break around a sausage, pressing firmly to seal. Transfer to the bowl with the egg mixture and soak 5 minutes.
- Melt 2 Tbsp. in a large nonstick skillet over medium heat. When it begins to brown and foam add 6 of the bread wrapped sausages and cook, turning occasionally, until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven. Wipe out the skillet add the remaining 2 tbsp. butter and repeat with the remaining 6 sausages. Dust with confectioners sugar and serve with maple syrup.
Now Lets Dish- First things first, I made the first 6 without sugar, nutmeg & cinnamon, because our oldest doesn’t like cinnamon. I added half the sugar, nutmeg & cinnamon after the first 6. They were both delicious in their own way.
The recipe calls for soaking for 5 minutes but I advise against it. The first batch was too “eggy” and soggy being in the eggs mixture that long. The second batch that soaked for 3 mins were exactly how I had originally anticipated.
Reference: Food Network Magazine December 2013
*Points figured out by adding up ingredients points and dividing by servings