As we approach the holidays a couple of things come to mind for most of us: Family/Friends and Traditions. Sometimes tradition not only includes the places we go and the things that we do, but also the foods that we have. Nearly every family member has their “must haves” when it comes to what they like to have on the holiday table and certain foods have become so traditional in our family that each of us usually know what we’re preparing as our contribution, without even having to discuss it ahead of time.
However, something that often gets overlooked as we are planning ahead to prepare for the main holiday meal is what to fix for breakfast. Whether it be for our own family or if company is spending the night, it’s important to be ready to put breakfast on the table, too. I first made this breakfast casserole as an experiment and it became such a hit that I’ve actually had overnight guests request it! Not only is it delicious, it’s also easy to assemble and can be prepared a day ahead so I’m not scrambling around at the last minute. In the morning, I simply take it out of the refrigerator, pop it in the oven and soon everyone is having a hot breakfast!
SAUSAGE AND GRAVY BREAKFAST CASSEROLE
1-1/2 containers tube biscuits (18 ounces total)
1 lb. milk pork sausage, cooked and drained
6 large eggs
2 cups milk
1-1/2 cups shredded cheese (I use sharp cheddar)
3 packages Country Gravy mix (1.25 oz pkgs)
Salt and pepper to taste
Cut biscuits into fourths and place them in the bottom of a greased 9×13 baking dish. Crumble cooked sausage over the top and then sprinkle cheddar cheese over the top of that. Combine eggs and milk in a bowl and mix well, then pour this mixture evenly over the top of the cheese in the baking dish and sprinkle with salt and pepper. Next, on the stove top, prepare gravy mix according to package directions. Once the gravy is thickened, spread it over the top as the final layer. Cover with foil and refrigerate overnight.
When ready to bake, preheat oven to 350 degrees and bake approximately one hour, or until bubbly and cooked through. I leave the foil on for the first half of the cooking time, then removed for the last 30 minutes.
(NOTE: You can also bake this casserole immediately, without refrigerating. Bake time would then be shortened to 30-45 minutes.)