November 12, 2016
Breakfast, Comfort Food, Lunch,
Main Dish, Casseroles, Pork, Pork Sausage, Dairy, Eggs, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Brunch, Entertaining, Fall/Autumn, Winter, Oven Roast, Refrigerator, Stove Top, Refrigerated Dough more
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"I've seen this on so many sites recently; and, always wanted to try it. Well, I finally gave it a go; and, OMG, it was so decadent, rich, and so good. This is perfect to serve for a crowd or company - especially, on a cold weekend morning. Everything is prepped the night before; which, makes this perfect for company. In the morning, just pop in the oven; make a quick fruit salad; and, breakfast/brunch is ready. Roasted cherry tomatoes are also another good side dish. Prep time does not include time for the casserole to rest over night."
Sausage ... In a small saute pan (non-stick preferred), add a little olive oil or a non stick spray; and, bring to medium heat. Add the sausage; and saute, breaking it up as it cooks. You want the sausage - golden brown and crusty (5-7 minutes). And, if you cook the sausage slowly; you shouldn't need to add much oil to the pan. Once golden brown; transfer to a plate, lined with a paper towel to drain.
Eggs ... Add the eggs and milk into a bowl; and, beat until fluffy and light golden yellow. Add the salt, pepper, and cayenne; and, stir until combined.
Casserole ... You want to use a 13x9" pan for this. Now, I like to line mine with parchment paper; and, lightly spray with a non-stick spray. The parchment paper is optional; but, you still want to prep your pan with a non-stick spray. Personally, I prefer to use the paper.
Biscuits, Sausage, Cheese, and Eggs ... Add the biscuits to the bottom of the prepared pan. Then, add the sausage over the biscuits, the cheese; then, pour the beaten eggs over the top of the sausage and cheese mix. Cover tightly with foil; and, refrigerate until morning. You want to do this the night before. It should be in the refrigerator at least 6 hours; but, no longer than 12 hours.
Gravy ... This is also made the night before. In a small pot on medium heat; add, the butter and shallots - and, cook, just until melted. Then, add the flour; and, stir until combined. Cook just a minute or two, to get rid of that 'raw' flour taste. Slowly add in the milk; and whisk until combined. Cook a couple of minutes (3-4), until the sauce begins to thicken. Finish with salt, pepper, and the parsley. Once the gravy is done and cooled; cover, and refrigerate until morning.
Morning Casserole ... Remove the casserole and gravy from the fridge, to take the chill off. Let is rest a good 10-15 minutes. Remove the foil and pour the gravy over the casserole; and, put the foil back on.
Bake ... In a 350 degree oven, middle shelf; bake for 35 minutes, covered. Then, uncover; and, bake another 10-15 minutes. You want the eggs set and cooked through; and, the cheese should start to brown and crust up.
Serve and ENJOY! ... This is a rich dish; and, serves 8-12 people - depending on what else you serve with it. Personally, I like herb and olive oil roasted cherry tomatoes; and/or, a fruit salad. And, don't forget to garnish the casserole with plenty of chopped chives.
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