Biscuits & Gravy Bake

I love biscuits and gravy, but I figured with the holiday and limited time why not create something that allows me to walk away and serve it in one pan.  The ease of throwing a dish in the oven and having time with family or friends over a cup of coffee or hot cocoa is more important anyway.

1 lb. fresh, country sausage
4 tbsp. butter
1/2 cup flour
4 cups milk
4 oz. fresh mushroom, sliced
1/2 lb bacon, cooked & chopped
8 eggs
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper
1 -12-oz.) can Pillsbury Flaky Layers Biscuits - separated and each one cut into quarters


1Heat oven to 350°F.  Crumble sausage into large saucepan, add mushrooms. Cook over medium-high heat until sausage and mushrooms are browned and thoroughly cooked, stirring frequently. Remove from saucepan; add 2 tbsp butter and flour to make roux (thickening agent).   Pour in in 4 cups milk and cook over medium heat, stirring constantly until bubbly and thickened. Add cooked sausage, mushrooms, bacon pieces; mix well. Set aside.
In large bowl, beat eggs, 1/2 cup milk, salt and pepper isk until well blended. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, until firm but still moist.
In a 9X13 baking pan put 1/2  of sauce into bottom, top with egg mixture and then place remaining sauce on top.  Place biscuit pieces, points up, over sauce and bake for 20 to 25 minutes or until mixture is thoroughly heated and biscuits are golden brown.  Serve and enjoy!

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