To freeze, cool the casserole completely.Store leftovers in an airtight container in the fridge for up to 3 days.The casserole is done when it is puffed up, the eggs are set, and it is lightly browned on the top.Feel free to switch up the cheese with cheddar, Monterey Jack, Colby Jack, or Gouda.If the gravy becomes too thick, add a couple of tablespoons of milk at a time to thin it out.My family and I personally love the taste of Jimmy Dean All Natural. I add about 1/2 cup of the crumbled cooked sausage to the gravy to add flavor and make the casserole even more aesthetically pleasing.The gravy can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.I like to use Pillsbury Grands biscuits, but refrigerated uncooked ones work.Then top with the homemade gravy and the rest of the shredded cheese. Then in a separate bowl, whisk the eggs with the cream. Now top the biscuits with browned sausage and sprinkle with half the shredded cheese. Then cut the biscuit dough into quarters and scatter them in a single layer in the bottom of the casserole dish. Next, spray a 9×13-inch baking dish with nonstick cooking spray. Add about 1/2 cup of the cooked sausage mixture to the gravy and stir to combine. Simmer until thickened, whisking frequently. Slowly whisk in the milk, salt, onion powder, and black pepper. Whisk in the flour and cook for several minutes, whisking constantly. Then in a heavy saucepan, melt the butter over medium-low heat. Add the crushed red pepper to the sausage and set aside for a few minutes. Start by browning the sausage in a large skillet. For an over-the-top meal, serve with Fruit Salad and Easy Frosty Strawberry Mimosas. I love to serve this casserole for brunch on holidays and long leisurely weekends. Even with homemade gravy, this casserole comes together quickly and easily, making it doable for even the novice cook. This is one of my and hubby’s favorite meals. But I also prefer it because the gravy is just dang darn ding dadgum good: Chock full of sausage wonderfulness and an amazing texture and heartiness.Įither way you make it, just keep in mind that biscuits and gravy should be eaten only once every nineteen years or so.Biscuits and Gravy Casserole combines fluffy biscuits, breakfast sausage, eggs, Colby cheese, and white sausage gravy into one of the most scrumptious casseroles ever. I like it partly because it’s easy: You just crumble and cook the sausage, then make the gravy right on top of it. The gravy I made Saturday, however, was true sausage gravy, which I prefer to the regular kind. That’s how I frequently make biscuits and gravy around here. In that tutorial, I fried sausage patties and removed them from the skillet before making the gravy and serving the two components separately. I posted a biscuits and gravy recipe in the very, very early days of this website-back when I thought it was advisable to get so close to the food with my camera that sometimes you couldn’t tell what the food was. Late Saturday afternoon, after Marlboro Man had returned home with the soccer-playing girls, and I had returned home with the soccer-playing boys, and after our three bottle calves were given their bottles and I washed the last dirty dish in the mountain of dishes I’d left piled in the sink when I left the house Saturday morning, I decided to make biscuits and sausage gravy. Spoon sausage gravy over warm biscuits and serve immediately! If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. Cook the gravy, stirring frequently, until it thickens. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Brown the sausage over medium-high heat until no longer pink. (Optional: Brush with melted butter when biscuits first come out of the oven.) SAUSAGE GRAVY With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.
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