Loaded Biscuit and Gravy Casserole

The Biscuit Base

Preheat your oven to 375°F and grease a 9x13-inch baking dish.

Cut into quarters and scatter evenly across the bottom of the baking dish...

• 8 frozen biscuits, slightly thawed

Bake the biscuit pieces for 12 minutes until they start to puff up but are still pale.

The Egg Layer

Whisk together in a large bowl until completely uniform...

• 10 large eggs
• 1/2 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Pour the egg mixture directly over and around the par-baked biscuit pieces in the baking dish.

Return the dish to the oven and bake uncovered for 12-15 minutes until the surface of the eggs is just set and no longer liquid.

The Smoked Sausage Gravy

While the base bakes, brown in a large skillet over medium-high heat until the edges are crisp and caramelized...

• 12 ozsmoked sausage, sliced into half-moons

Melt directly into the skillet with the sausage...

• 4 tbsp butter

Sprinkle over the top, stirring constantly for 1 minute to cook out the raw flour taste...

• 1/4 cup all-purpose flour

Slowly pour into the skillet in a steady stream, raising the heat slightly and whisking vigorously until the mixture comes to a simmer and thickens into a rich gravy...

• 2 cups whole milk
• salt and pepper to tast

The Cheesy Finale

Ladle the hot smoked sausage gravy evenly over your par-baked egg and biscuit layer.

Sprinkle uniformly across the hot gravy...

• 1.5 cups Cheddar cheese, shredded

Return the casserole to the oven and bake uncovered for an additional 12 minutes until the cheese is melted and bubbling at the edges and the biscuit tops are deep golden brown.

Let the casserole rest for 10 minutes to allow the layers to structurally lock together before slicing.

Garnish with fresh chives. Serve warm and enjoy!

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