Easy biscuits and gravy casserole free#

Breakfast was especially important and had to be hearty for those who worked on the plantations all day. Since the recipe required very basic and budget-friendly ingredients, it became a regular breakfast dish in the South. Biscuits and sausage gravy became a distinguished dish after the American Revolutionary War during which there was a shortage of food and money. When European settlers arrived in the United States, they brought a simple method of cooking with them that often relied on a base of meat, bread and gravy. The concept of pouring creamy gravy over biscuits is nothing new. While we love ordering a good ol’ biscuits and gravy breakfast from our local diner, making it at home is a snap, especially when you’re working with pre-made biscuit dough. What’s not to love about classic biscuits and gravy? It requires minimal ingredients and is versatile enough to be made for either breakfast or dinner. More breakfast recipes you will love!Flaky biscuits. Remove the plastic wrap and bake according to the recipe directions. 40 minutes before baking, remove the casserole from the refrigerator and let it come to room temperature. Cover tightly with plastic wrap and store in the refrigerator. Prepare this casserole up to 24 hours in advance. Cover with aluminum foil and warm at 350 degrees for about 20 minutes.Ĭan this casserole be prepared in advance? Cover well with several layers of plastic wrap and freeze for up to 3 months. To freeze, cool the casserole completely.Store leftovers in an airtight container in the fridge for up to 3 days.The casserole is done when it is puffed up, the eggs are set, and it is lightly browned on the top.

Easy biscuits and gravy casserole free#

Feel free to switch up the cheese with cheddar, Monterey Jack, Colby Jack, or Gouda.If the gravy becomes too thick, add a couple of tablespoons of milk at a time to thin it out.My family and I personally love the taste of Jimmy Dean All Natural. I add about 1/2 cup of the crumbled cooked sausage to the gravy to add flavor and make the casserole even more aesthetically pleasing.

The gravy can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.I like to use Pillsbury Grands biscuits, but refrigerated uncooked ones work.Then top with the homemade gravy and the rest of the shredded cheese. Then in a separate bowl, whisk the eggs with the cream. Now top the biscuits with browned sausage and sprinkle with half the shredded cheese. Then cut the biscuit dough into quarters and scatter them in a single layer in the bottom of the casserole dish.

Next, spray a 9×13-inch baking dish with nonstick cooking spray. Add about 1/2 cup of the cooked sausage mixture to the gravy and stir to combine. Simmer until thickened, whisking frequently. Slowly whisk in the milk, salt, onion powder, and black pepper. Whisk in the flour and cook for several minutes, whisking constantly. Then in a heavy saucepan, melt the butter over medium-low heat. Add the crushed red pepper to the sausage and set aside for a few minutes. Start by browning the sausage in a large skillet. For an over-the-top meal, serve with Fruit Salad and Easy Frosty Strawberry Mimosas. I love to serve this casserole for brunch on holidays and long leisurely weekends. Even with homemade gravy, this casserole comes together quickly and easily, making it doable for even the novice cook. This is one of my and hubby’s favorite meals. Biscuits and Gravy Casserole combines fluffy biscuits, breakfast sausage, eggs, Colby cheese, and white sausage gravy into one of the most scrumptious casseroles ever.