Categories: Breakfast
Ingredients
- 2 12-oz. tubes refrigerated flaky biscuits
- 1 lb. bulk pork sausage, browned and drained
- 1 cup shredded white cheddar cheese
- 8 eggs
- 4 cups milk
- 1/4 tsp black pepper
- 2 tbsp butter
- 1 tbsp all-purpose flour
Directions
-
Preheat oven to 400. Quarter biscuits. Spread biscuits in even layers on two large baking sheets. Bake 9 to 11 minutes or until golden. Cool on baking sheets on a wire rack.
-
Grease a 3-quart rectangular baking dish. Place half of the biscuit pieces in prepared dish. Top with 1 1/2 cups of the sausage and half of the cheese (cover and chill remaining sausage until needed). Top with remaining biscuit pieces.
-
In a large bowl, beat together eggs, 3 cups of the milk and 1/8 tsp of the pepper. Pour egg mixture over biscuits in dish. Using the back of a spoon, gently press down on layers to moisten. Top with remaining cheese. Cover; chill at least 2 hours or overnight.
-
Preheat oven to 350. Uncover dish. Bake about 50 minutes or until puffed, golden and set. If necessary, cover with foil the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.
-
Meanwhile, in a small saucepan, melt butter over medium. Whisk in flour and remaining 1/8 tsp pepper. Whisk in remaining 1 cup milk. Cook and stir until thickened and bubbly. Stir in remaining sausage. Cook and stir 1 minute more. Spoon over casserole before serving.