Ingredients:

  • 1 lb bulk pork breakfast sausage
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 tsp cracked black pepper
  • 1/2 tsp salt
  • 8 large eggs
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (16 oz) refrigerated flaky biscuits
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 2 tbsp melted butter
  • 1/2 tsp garlic powder

Instructions:

  1. In a large skillet over medium-high heat, cook the sausage until browned and crumbled. Do not drain the fat.
  2. Sprinkle the flour over the cooked sausage. Stir constantly for 2 minutes until the flour is toasted.
  3. Slowly whisk in the milk. Reduce heat to medium and simmer, stirring frequently, until the gravy thickens. Stir in salt and pepper, then pour the mixture into the bottom of a 9x13 inch baking dish.
  4. In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until uniform and frothy.
  5. Carefully pour the egg mixture over the hot gravy, using a spatula to ensure they settle evenly.
  6. Use a pizza cutter to slice each refrigerated biscuit into four equal quarters.
  7. Arrange the biscuit quarters in a single layer over the eggs.
  8. Sprinkle shredded Cheddar cheese evenly over the biscuits. Brush the tops with melted butter mixed with garlic powder.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden-brown and the eggs are set.