Biscuits and Sausage Gravy Bake


Adapted from
Yields 6 servings

12 Ounce(wt)s biscuits (tube)
6 Large egg, whole
1/2 Cup milk, whole
1/2 tsp pepper, black, ground
1/2 tsp salt, table
1 Pound sausage, pork
1 Cup cheese, cheddar sharp grated
4 Tbls butter
4 Tbls flour, all-purpose
1 to taste salt and pepper
2 Cups milk, whole

Tools Needed:
Pyrex Easy Grab 3-Quart Oblong Baking Dish
Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch

Cut each biscuit into 8 pieces. Set aside.

In a bowl, mix the eggs, 1/2 cup milk, 1/2 tsp salt, and 1/2 tsp pepper. Set aside.

In a skillet, saute the pork until fully cooked through, breaking it up into small pieces. Remove the pork with a slotted spoon, leaving the fat behind in the skillet. Set the pork aside.

In the skillet, add and melt the butter. Stir in flour, salt, and pepper, and cook 2 to 3 minutes until a roux has formed and the flour taste has cooked out. Slowly add the 2 cups of milk, whisking constantly. Simmer, stirring, until it’s thickened.

In a greased 9×13 glass baking dish, layer the biscuits, sausage, cheese, egg mixture, and gravy.

Bake at 350 F for 35 to 45 minutes, until the eggs on the bottom are cooked.

Note: You can make this ahead. Layer everything in the dish, cover with foil and refrigerate immediately. It will end up needing to bake about 1 hour (straight from fridge to oven).


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