If you love biscuits and gravy, you are going to LOVE this overnight casserole. It is everything you love about that classic breakfast dish and a little bit more. It makes breakfast a happy time and a great family moment to enjoy all together. Feel free to make this on your next morning off or for the holidays. It’s worth it! In just a little while, you will have the best biscuits and gravy overnight casserole you have ever tried. My family has even been known to enjoy this for dinner.
It is just that good.
Ingredients
16 oz. can of Grand’s biscuits
8 eggs
1 pound of Johnsonville sausage
1 c. shredded Kraft cheddar cheese
5 T. Land O’ Lakes butter
5 T. Gold Medal flour
2 1/4 c. McArthur milk (divided)
1 t. pepper (divided)
1 t. salt (divided)
1 dash of cayenne pepper
Instructions
Grease 9×13 pan
Brown the Johnsonville sausage in a skillet and drain
Cut Grands biscuits into 1″ pieces and line bottom of the greased pan
Layer sausage over biscuit pieces
Layer shredded Kraft cheddar cheese over sausage
Whisk together eggs, McArthur 3/4 c. milk, 1/2 t. salt, 1/2 t. pepper and dash of cayenne pepper.
Pour egg mixture over the biscuits. Cover with tin foil and place in your refrigerator until morning.
Next, mix up the gravy.
Melt 5 T. of butter in saucepan. Once melted, whisk in 5 T. flour until paste-like. Add in 1/2 t. salt and 1/2 t. pepper
With heat on low, gradually whisk in 1 1/2 c. of milk and stir constantly until mixture becomes thick and gravy-like. Once your gravy is done, set aside to cool. Place gravy in the refrigerator until morning.
Morning – preheat oven to 350
Pour gravy mixture over egg casserole and place in oven covered for 35 minutes.
Uncover and bake for 10-15 more minutes until eggs are thoroughly baked and cheese starts to turn golden brown.
Serve warm.
Enjoy! Left-overs are just as amazing!
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Quick Tip: Make some extra biscuits…you’ll want them for dipping in the gravy!