Sausage, Egg and Biscuit Casserole with Sage Gravy

  • Home
  • Breakfast
  • Sausage, Egg and Biscuit Casserole with Sage Gravy
Sausage and Biscuit CasseroleWe are coming up on the holidays! The perfect time to gather around the table with family and friends to celebrate, reflect on the past year and look forward to the new. Below I’m sharing one of my favorite breakfast casserole recipes that you can practice now and perfect for those special mornings with family. I know you will love it!


KFB CEOAs the holidays near, we are not the only ones gathering around the table. I met with Kansas Farm Bureau CEO Terry Holdren as he invited all members to join us at the KFB Annual Meeting! On December 6-8 in Manhattan, Farm Bureau members will come together to celebrate the successes of the past year, talk about the challenges coming up in the future, and share opportunities to tell the story about food and agriculture. Yours truly will be teaching a breakout session with my dietitian cohort, Karen Hansen, to help take the stress out of Holiday Cooking. You don’t want to miss it! Register to attend through your county farm bureau and find out more right here!
This recipe came from Cuisine at Home several years back and I feel as though I’ve made it hundreds of time for my boys – they love, love, love it.  For some reason, I was tempted to skip the sage in the gravy, but I’m so glad I didn’t – talk about an ingredient that really makes a difference in this recipe. Don’t skip the sage!
Sage Gravy
1 lb. pork breakfast sausage
8 eggs, beaten
1 1/2 cups milk
3/4 cup whipping cream
1 tsp. each kosher salt and freshly ground black pepper
10 frozen buttermilk biscuits, partially thawed, sliced in half, horizontally
1 1/2 cups shredded cheddar cheese
Sage Gravy
sausage drippings (approx. 3 Tbs.)
3 Tbs. butter
3 Tbs. flour
2 cups milk
1 Tbs. minced fresh sage (or substitute 1/2 tsp. rubbed sage)
Salt and pepper, to taste
red pepper flakes, to taste
1 Tbs. minced fresh sage
crumbled, cooked bacon for garnish, if desired

Preheat oven to 375 degrees F.  Coat a 9 x 13 baking dish with non-stick spray.
Meanwhile, brown sausage in a heavy skillet over medium heat, crumbling into chunks and cooking until no longer pink.  Set cooked sausage aside to drain on paper towels, reserving drippings in pan for gravy.
In a large mixing bowl, combine eggs with milk, cream, salt and pepper.
Layer 10 biscuit bottoms across prepared baking dish.
Sprinkle half of the cooked sausage over the biscuit bottoms, then top sausage with half of the cheese.  Repeat layering with remaining biscuit tops and other half of sausage.
Pour egg mixture over top of all; transfer to preheated oven and bake for 30 minutes.
Remove from oven and sprinkle remaining cheese over top; bake an additional 10-15 minutes, or until knife inserted into a biscuit comes out clean and center if no longer jiggly.
Let casserole stand for 10 minutes before serving.
To make gravy:
Melt butter in skillet with sausage drippings over medium heat; add flour, whisking constantly until smooth, cooking about 2 minutes until mixture is nicely tan in color.
Slowly add milk, whisking until gravy is thickened and smooth, 5-8 minutes.  Add sage, then season gravy to taste with salt, pepper, and red pepper flakes, if desired.
Serve casserole servings with gravy over the top, garnished with cooked, crumbled bacon, if desired.

Print ButtonNow You’re Cookin’,
Chef Alli

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on  WIBW 13 News, October 2015. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

Tags:

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

[…] Sausage, Egg & Biscuit Breakfast Skillet w/ Sage Gravy Terry Holdren, KFB Annual Meeting Women, Wheat & What to do When Your Oven Doesn’t […]

[…] My second favorite breakfast casserole?  Find it right here!  […]

Leave a Comment