Gravy and Biscuit Breakfast Casserole

I am a gravy and biscuits girl.  What’s that mean?  It means that if I were stranded on a desert island and could pick just one thing to eat until I was rescued, I would choose my Mom’s Sausage Gravy and Biscuits. I love gravy and biscuits more than anything….well, chicken and dumplings come in for a close second but gravy and biscuits are first on the list of my favorite foods. I make it for breakfast, lunch and dinner. For breakfast I like to make some scrambled eggs on the side because to me that is the perfect breakfast. But let's face it....making homemade buttermilk biscuits, frying up the sausage and making the gravy can take quite some time in the mornings.  So I needed something quick and easy that would save time but give me all the flavors of my favorite breakfast. So, today I bring you my Gravy and Biscuits Breakfast Casserole…..   

  

Gravy and Biscuit Breakfast Casserole

1 (16 oz.) can Pillsbury Jumbo buttermilk biscuits

1 roll of Jimmy Dean bulk sausage ( You can use any flavor, hot or mild)

1 cup shredded Monterey Jack cheese

1 cup shredded mild cheddar cheese

6 large eggs, beaten

1/2 cup half and half or whole milk

Pinch of salt and pepper

1 packet McCormick’s Homestyle or Country Gravy

1  3/4 cups water

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with cooking 

spray. In a skillet over medium high heat, crumble and cook the sausage 

until no longer pink. Set aside.

Open the biscuits and lay each one out on a cutting board. Cut each biscuit 

into eighths. Layer the bottom of the baking dish with the biscuits.

Next sprinkle the cooked sausage evenly over the biscuits. Blend the two 

cheeses in a bowl and then sprinkle cheese evenly over sausage.

In a medium bowl, whisk together eggs with milk and season with a pinch 

of salt and pepper. Pour egg mixture evenly over the cheese layer.  In a 

separate small bowl, combine packet of gravy mix with 2 cups water 

and whisk until well blended. Pour evenly over the casserole.

Cover the casserole with aluminum foil and bake in a 350 degree oven for 

about 45 minutes. Uncover the dish and bake for about 5 more minutes 

until  golden brown.  

Serve and enjoy! 

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Cheesy Ham and Rice

 

 

 

 

 

 

 

 

 

 

 

 

 

Seems whenever I make a ham, there are always leftovers  and I'm always looking for new ways to use it until its gone.  So I have my usual recipes for ham salad, ham and egg quiche, and your classic ham and cheese sandwiches.  But this time I decided to throw some things in a skillet and see how good it could be.  So, I made it simple…  I made it quick… and I made it delicious!  This is a keeper my friends.

 

Cheesy Ham and Rice

 

1 tablespoon olive oil

1/4 cup white onion, diced

1/2 teaspoon minced garlic

3/4 cup uncooked long-grain rice

1 1/2 cups low-sodium chicken broth

1 cup diced ham

1 cup shredded cheddar cheese

2 tablespoons sliced green onions

 

 

 

 

 

 

 

 

 

 

 

 

 

In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and garlic. Saute until onion is soft.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the rice, chicken broth, and ham. Bring mixture to a boil, then lower to a simmer. Cover pan and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in half of the cheddar cheese and then sprinkle the rest on top. Replace cover to pan to melt the cheese. 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle with green onions. Serve!

 

 

Photography is the property of and copyrighted to Welcome Home.