Biscuits With Sausage Gravy & Egg Casserole

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: 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.

Step 8: 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.

NOTE: You can easily cut this in half too for a smaller family breakfast; but, this really makes a great dish for guests and to entertain with. Also, making everything the night before; makes the morning really easy for the host