Ingredients
Method
For the Sausage Gravy
- In a large skillet over medium heat, cook the sausage until browned and crumbly, 8–10 minutes, stirring occasionally. Remove with a slotted spoon and set aside, leaving drippings in the pan.
- Reduce heat to medium-low. Melt the butter in the skillet. Stir in the flour and cook for 2 minutes, until lightly toasted.
- Gradually whisk in the milk. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, stir in seasoned salt and black pepper, and simmer 8–10 minutes until thickened. Set aside. (This can be made up to 2 days ahead.)
For the Casserole
- Preheat oven to 350°F.
- In a medium bowl, whisk together eggs, milk, 1/2 cup cheese, salt, and pepper. Pour into a greased 13x9-inch baking dish.
- Reserve 1/2 cup of the cooked sausage. Sprinkle the rest over the eggs. Arrange biscuits evenly over the top.
- Drizzle half of the gravy over the biscuits. Sprinkle with the remaining 1 cup cheese and the reserved 1/2 cup sausage.
- Bake 30–35 minutes, until the biscuits are cooked through and the top is lightly golden.
- Reheat the remaining gravy and drizzle some over the casserole. Serve the rest on the side.
