Ingredients:

  • 1 (16.3 oz) package Pillsbury Grands Biscuits (8 count), refrigerated
  • 1 tbsp olive oil
  • 1 lb lean breakfast sausage (ground pork)
  • ½ cup (75g) yellow onion, finely diced
  • ¼ tsp black pepper (for sausage)
  • Pinch red pepper flakes (optional)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups (480ml) 2% milk
  • ½ tsp salt (for gravy)
  • ¼ tsp black pepper (for gravy)
  • Pinch cayenne pepper (optional)
  • 8 large eggs
  • ½ cup (120ml) 2% milk
  • ½ tsp salt (for egg custard)
  • ¼ tsp black pepper (for egg custard)
  • 1 ½ cups (170g) shredded cheddar cheese
  • Fresh parsley (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Cut each refrigerated biscuit into quarters or slightly toast them according to package directions to create a sturdy base. Arrange biscuit pieces in an even layer in a 9x13 inch baking dish, lightly greased with olive oil.
  2. In a large skillet over medium-high heat, cook the lean breakfast sausage, breaking it up with a spoon, until fully browned. Drain off any excess fat. Add the finely diced yellow onion to the skillet and cook until softened, about 5 minutes. Season with ¼ teaspoon black pepper and red pepper flakes (if using). Spread the cooked sausage and onion mixture evenly over the biscuits in the baking dish.
  3. In the same skillet (or a separate saucepan), melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in 2 cups of 2% milk until smooth. Bring to a simmer, whisking frequently, until the gravy thickens to your desired consistency. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne pepper (if using). Pour the gravy evenly over the sausage and biscuits.
  4. In a large bowl, whisk together the 8 large eggs, ½ cup of 2% milk, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined. Pour this egg mixture carefully over the layers in the baking dish, ensuring it distributes evenly.
  5. Sprinkle the 1 ½ cups of shredded cheddar cheese over the entire casserole. Bake for 40 minutes, or until the eggs are set, the biscuits are golden brown, and the cheese is bubbly and melted. If the top browns too quickly, you may loosely cover it with foil during the last 10-15 minutes of baking. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.