Ingredients for the Biscuits & Gravy Breakfast Casserole.
People love Biscuits and Gravy, and people love a Breakfast Casserole. This recipe combines the two for a filling and delicious breakfast. Next time I’d like to try making this with 4 tubes of the smaller biscuits to better cover the casserole area without cutting them in half. This recipe was based on recipes from Smokin’ & Grillin’ with AB, Pioneer Woman, and Southern Living.
Spray a 9×13 casserole dish and preheat your oven to 350 degrees F.
Brown the bacon in a skillet. When done remove and place on a paper towel on a plate.
Brown your sausage in the bacon grease, just enough to take the pink out. Break it up into small pieces.
Remove the sausage and place on paper towels on a plate. Retain the skillet with the bacon and sausage grease for making the gravy.
Chop your bacon into small pieces.
Take your first tube of biscuits and open them. Cut then in half and using your hands or a rolling pin flatten them out so they can cover the bottom of the pan.
Sprinkle the sausage and the bacon over the top of the biscuits.
Sprinkle the cheese over the meat.
Mix the 6 eggs, ½ cup of milk, salt and pepper and whisk together. Pour this over the top of the biscuits and meat.
Make the gravy in the same skillet you used for the bacon and sausage. First melt the butter and then gradually add the flour stirring continuously. Cook until it takes on a little color for a blonde to peanut butter roux.
Add the milk, a little at a time and stirring through each time you add.
Add the Creole Seasoning and the red pepper flakes, stir through.
When the gravy is done, pour over the top of the casserole.
Take the second tube of biscuits and cut these in half, flattening them out with your hands or a roller to cover the top.
Put in the oven and bake for 35-40 minutes until it sets and takes on some color.
Remove and let stand for 5-10 minutes before serving.
Garnish with paprika and/or parsley before serving.
