Sausage, Biscuit, and Gravy Casserole
• 8 large buttermilk biscuits, frozen or refrigerated
• 1 pound bulk breakfast sausage (without casings)
• 8 eggs
• 1 envelope country gravy mix
• 2 cups milk
• 2 cups cheddar cheese, shredded
Bake the biscuits according to package directions, using the lower end of the recommended cooking time so they do not overcook. When cool enough to handle, cut the biscuits in half to create a top and a bottom. Set aside.
Brown the sausage in a skillet over medium heat, until fully cooked. Use the edge of a spoon to break the sausage into small pieces as it cooks.
Spray a 13×9 inch baking dish with cooking spray. Line the bottom of the baking dish with the bottom halves of the biscuits. Scatter the cooked sausage on top of the biscuits. Sprinkle about 1 1/2 cups of the cheese over the sausage.
In a large bowl, whisk together the gravy mix, milk, and eggs, until well combined. Pour the mixture into the baking dish.
Arrange the top halves of the biscuits over the eggs. Lightly press the biscuits into the egg mixture.
If desired, cover and refrigerate the mixture for a few hours or overnight.
Bake in a 350 degrees oven for 50-55 minutes. Sprinkle the remaining cheese on top of the biscuits during the last 5 minutes of cooking time. Allow to rest for 5 minutes before serving.