Biscuit Breakfast Casserole
Ingredients
For the biscuits (enough to make 6, or use leftover biscuits, if you have any.)
- 1 1/2 cup flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp butter or margarine, cut into small pieces
- 1/3-1/2 cup milk
For casserole
- 1 lb bulk pork sausage
- 3 tbsp flour
- 3 1/2 cup milk, divided
- 1/4 tsp black pepper
- 4 eggs
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
Instructions
For the biscuits
- Combine flour, baking powder and salt. Cut in butter or margarine until crumbly. Slowly add milk, adding just enough to form a soft but not sticky dough. Knead about 8-10 times. Roll out, cut into biscuits or drop onto baking sheet. Bake at 375 degrees for 8-12 minutes, just until lightly golden brown.
For casserole
- Grease a 13×9 casserole dish. Cut 6 biscuits into cubes and layer in the bottom of the dish.
- Cook sausage in a skillet until browned and fully cooked. Remove from skillet with a slotted spoon and spoon on top of the cut biscuits. Then drain all but 3 T. of the grease from the skillet. Whisk in flour and cook for 2 minutes. Slowly add 1 1/2 c. milk, bring to a boil and simmer until thickened to desired gravy consistency. Stir in 1/4 t. black pepper.
- In a bowl, whisk together eggs and 2 c. milk. Season with salt and pepper to taste. Pour into casserole dish. Top with cheese. Refrigerate at least 30 minutes, or up to 10 hours before baking.
- Bake at 350 degrees for 45-60 minutes, until fully cooked.