Saturday, April 13, 2013

Country Gravy and Biscuits Casserole

Country gravy isn’t big on our list of thing for breakfast here in New Orleans, but when we visit our daughter in Monroe, it is on most breakfast menus.  I found this recipe on Pinterest from a blog called “Miss Information”.  Now I’m ready with a great casserole for breakfast the next time the kids come to visit.
  • 1 can of biscuits
  • 1 lb. of breakfast sausage
  • 8 eggs
  • 1/4 C. sour cream 
  • 1 t. Tony Chachere’s Creole seasoning
  • 2 C. Cheddar cheese, shredded
  • 1 envelope of Peppered Country Gravy Mix
  • 2 C. water
  1. Preheat oven to 350 degrees.
  2. In a skillet over medium heat, cook the breakfast sausage for 10 minutes or until fully cooked and crumbled.
  3. Remove from the skillet and allow draining on paper towels.
  4. Spray a 13” x 9” baking pan with cooking spray.
  5. Cut the biscuits into fourths and drop into the bottom of the pan.
  6. Sprinkle the breakfast sausage on top.
  7. In a bowl, scramble the eggs, sour cream, and Creole seasoning together.
  8. Pour the eggs in and cover with the cheese.
  9. In a small sauce pan, make the Country Gravy by combining the packet and the water and whisking over a medium heat for about 2 minutes or until thickened.
  10. Pour the gravy over the casserole.
  11. Bake for 35 – 45 minutes, or until browned and eggs are set.
  12. Remove from the oven and allow to set for 5 minutes.
  13. Cut into pieces and serve.
Tips and Tricks:
  • I use an immersion blender to scramble the eggs with the milk.  They are light and fluffy this way.
  • I use Jimmy Dean’s Hot pork sausage, Grands Jr. Flaky Layers Honey Butter biscuits, and Pioneer Country Gravy packet for this recipe.
  • I cut this casserole into 16 pieces.

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