The Menu:
Breakfast Bubble-up Casserole
The Original Recipe:
I had some pork in our freezer that I wanted to use. I threw all this together as I was browning the pork. I wasn't quite sure what I had wanted to make with it yet, and I knew I didn't want the traditional sausage gravy and biscuits. I got my inspiration from a bunch of different dishes that I have made before. By tempering the eggs into the meat and gravy mixture, after it baked, it stayed so creamy. It was not dried out in the least. This was such a delicious meal. I couldn't get over how delicious and creamy the casserole was. It wasn't spongy or eggy at all. It was just good!
Breakfast Bubble-up Casserole
1 lb. ground breakfast pork
1 small onion, chopped
salt and pepper to taste
Sauce:
2 tbls. butter
2 tbls. flour
1 cup milk
1/4 tsp. nutmeg
1/4 tsp. sage
salt and pepper to taste
Additional:
3 eggs, whisked with 1/2 cup milk
1 can buttermilk biscuits
1 cup Italian blend Cheese
Brown pork in skillet along with onion, salt and pepper. Set aside (I poured mine into the 9x13 casserole dish and spread out to cool). In the hot skillet, add butter. After butter has melted, add flour and make a roux. Once it's together, add the milk and whisk to make smooth gravy, adding nutmeg, sage, sage, salt and pepper to taste. After meat has cooled off a bit, whisk in egg mixture making sure to temper the eggs with the meat (if it's still warm). You don't want the meat to cook/scramble the eggs. After that's done, slowly pour the gravy mixture into the meat/egg mixture, again, being careful to do it slowly as to not scramble the eggs. Cut biscuits into four's and layer over the whole casserole dish. Cover with Italian Blend Cheese (You can add the cheese before or after the biscuits) Bake 375 for 20 minutes or until biscuits are browned and casserole is firm.
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