Sausage, Egg and Biscuit Casserole

Ingredients

• Breakfast

Preparation

1. Pop this casserole straight into the oven. Or assemble it the night before, cover, and refridgerate until ready to bake in the morning.


2. Makes 8 servings


3. Brown:
4. 1 lb. breakfast sausage


5. Whisk:
6. 7 eggs
7. 1 1/4 c. whole milk
8. 3/4 c. heavy cream
9. 1 t. each salt and pepper


10. Layer:
11. 8 frozen buttermilk biscuits, partially thawed, halved
12. 1 1/2 c. shredded cheddar cheese, divided


13. Preheat oven to 375. Coat a 7x11 baking dish with cooking spray and place on baking sheet.
14. Brown sausage in a saute pan over md heat, breaking into chunks. Transfer cooled sausage to paper towel to drain. Reserve drippings for sage gravy.
15. Whisk together eggs, milk, cream, salt and pepper; set aside.


16. Layher biscuit bottoms in prepared dish and top with 1/2 the cheddar. Repeat, layering (except for cheddar). Pour egg mixture over top; transfer to oven and bake 30 min. Sprinkle remaining chddar over top of casserole and bake until eggs are set.