Pop this casserole straight into the oven. Or assemble it the night before, cover, and refrigerate until ready to bake in the morning.
1 pound bulk breakfast sausage
7 eggs
1-1/4 cups whole milk
3/4 cup heavy cream
1 teaspoon table salt
1 teaspoon black pepper
8 frozen buttermilk biscuits, partially thawed, halved horizontally
1-1/2 cups shredded Cheddar, divided
Preheat oven to 375 degrees. Coat a 7x11-inch baking dish (a 9x13-inch dish is too big for this recipe) with nonstick cooking spray and place on a baking sheet.
Brown sausage in a sauté pan over medium heat, breaking into chunks. Transfer cooked sausage to a paper-towel-lined plate; set aside. Reserve drippings for Sage Gravy.
Whisk together eggs, milk, cream, salt, and black pepper in a large measuring cup; set aside.
Layer biscuit bottoms in prepared dish. Sprinkle half of sausage over biscuits, and top with half the Cheddar. Repeat layering (except for Cheddar). Pour egg mixture over top; transfer to oven and bake 30 minutes. Sprinkle remaining Cheddar over top of casserole and bake until eggs are set (center is no longer jiggly and instant-read thermometer registers 165 degrees), a toothpick inserted into a biscuit comes out clean, and tops are golden, 10-15 minutes more. Let casserole stand 10 minutes before serving.
SAGE GRAVY
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 tablespoon chopped fresh sage
1/2 teaspoon red pepper flakes
salt and black pepper to taste
Melt butter in sausage drippings (reserved from casserole) in a sauté pan over medium heat. Whisk in flour until smooth; cook 2 minutes. Slowly whisk in milk until mixture is smooth. Cook gravy until slightly thickened, 5-8 minutes. Stir in sage and pepper flakes. Season gravy with salt and pepper.
For a printable version of the above two recipes, go here.