8/28/2023 0 Comments Tasty biscuits and gravy bake![]() If the cheese is getting too browned, cover the dish loosely with foil and remove it at the last 5 minutes.Ĥ. If the casserole looks really full, bake it on a baking sheet lined with foil to catch any spills.ģ. To cut the cooking time down, microwave the diced potatoes for 3-4 minutes on a plate, or fry them until they are partially cooked, before layering in the casserole.Ģ.The breakfast casserole is done when the potatoes are fork-tender, and the cheese is melted and golden on the edges. Sprinkle the top with plenty of shredded cheese, and bake for one hour in a 350 degree Fahrenheit oven. Using a large spoon or ladle, spoon the gravy over the casserole evenly, trying not to disrupt the structure of the casserole too much. This provides a slight barrier to the sausage gravy. Sprinkle a light layer of cheese over the beaten egg layer. Pour the beaten eggs over the potatoes evenly. Start by layering the diced potatoes evenly on the bottom of the casserole dish until they reach halfway up. Spread a spoonful of the sausage gravy over the bottom of a casserole dish to prevent sticking. Peel the potatoes, rinse and slice into ¼ inch cubes.īeat the eggs in a medium bowl and season lightly with salt and pepper. Once the gravy is finished, remove it from the heat and set it aside. Simmer the gravy on medium to medium-high heat, whisking constantly until thickened and the flour "taste" is no longer detectable. Whisk together the flour and milk to form a thickener, then whisk that into the milk and sausage. Remove the pan from the heat to pour the milk in. Drain all but 1 tablespoon of the grease. It's the only thing that needs to cook outside of the oven.Īs it is cooking, you'll be able to prep all the other ingredients for assembly.įry the sausage in a hot skillet until it's browned and super crispy. The Gravyīegin by making the sausage gravy. Skim milk is not advised.)įlour- all-purpose, for thickening the gravy. Milk- whole milk is preferred, or 2% (although 1% can be used, the gravy won't be as rich. All you need is:Ĭheese- mild to medium cheddar, Monterey jack, or similar. The ingredients for this breakfast casserole are minimal. See the recipe notes section at the end for more tips on freezing this dish. This is also a perfect dish to make in advance to keep in the freezer, then transferred directly to the hot oven from frozen. It's great to pop in the oven on a lazy weekend morning and graze on leftovers for dinner. We eat this from the afternoon to dinner time. Sausage Gravy Breakfast Casserole is also dubbed 'Hangover Casserole', but you don't need a hangover to enjoy it. It can even be made in advance and frozen! Biscuits and gravy are the right meal for a snowy, stay-in morning.Sausage gravy breakfast casserole is layers of diced potatoes, fluffy beaten eggs, rich country sausage gravy, and layers of cheese baked until piping hot and bubbly. That wasn’t overly perilous, and it was worth it. ![]() I broke Chels’s Volvo out of the snow and ice, warmed it up, and made the quick one mile trek up the road to our local supermarket, and grabbed some sausage. Needless to say, the roads, trains, buses, and many businesses were shut down completely. If this wasn’t so unhealthy, I’d make it all the time! When I took these photos, we had just had nine inches of snow dumped on our heads, which here in the Pacific Northwest qualifies as Snowpacolypse (or so social media tells me). ![]() Seriously, it doesn’t get much easier – sausage, milk, flour, a few seasonings, and a can of Grands. I adjust the amounts of various ingredients to make it the way I want it to be, but Ree generally nails these types of meals, and sausage gravy is no exception. The last one I tried, however, was more or less based on Ree Drummond’s over at The Pioneer Woman, where I find a lot of the basics behind recipes I make. I’ve used many different sausage gravy recipes, and they all seem to aim for (and generally hit) that creamy, salty, slightly spicy mixture of goodness that makes this meal so fulfilling. Chels makes some great drop biscuits, and maybe someday I’ll learn how to do that, but right now, not being especially comfortable with baking but being incredibly comfortable with a skillet over open flame, I’ll stick with what works. And little wonder – there are a just a couple of ingredients in the gravy, which is the easy part, and the only part I attempt! Yep, I use a can of Grands biscuits. I’ve ordered it in restaurants, with varying degrees of success (generally, the cardinal sin seems to be an insufficient amount of salt), but nearly every time I’ve tried it at home, it’s turned out perfectly. I’m not from the South (though my grandma is), so I have no idea what the “traditional” preparation is supposed to taste like, but I know that the versions we have access to here in the Northwest are quite tasty. Without a doubt, one of the most comforting, indulgent old-fashioned breakfasts, from my perspective, is biscuits and gravy. ![]()
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