Sunday, October 19, 2014

Biscuits and Gravy Casserole

I grew up in Ballard before it was a hipster heaven. What was it like then? Blue collar and working class glory. I spent afternoons and summers running around in "the gully" (if you're cool enough, you know). Dinner was always some sort of casserole because it was cheap, easy, and filling.
My love of the casserole has stayed with me, as you can see by my multiple renditions of tater tot casserole. 
Another thing I loved as a kid was when my mom would be at a PTA meeting or sometimes a knitting class and it was "Dad dinner night." This meant McDonald's or breakfast for dinner. Tom Galloway is an expert in bacon, sausage, and soft boiled eggs. Therefore, I love savory breakfast. So, combining those two lives, I give you my masterpiece: Biscuits and Gravy Casserole
You will need:
9x13 pan, sprayed with non stick spray
Oven heated to 350
1 package of shredded cheddar cheese (16oz)
6 eggs
1/2 cup whole milk
I log of Jimmy Dean Sausage in maple
2 packages of sausage gravy mix
1 can (16oz) of Pillisbury buttermilk biscuits
Salt and pepper 

Start out with your biscuits. Lay them all out and cut them into 4ths, like, in half, then in half again. Spread those in one layer along the bottom of your pan. 

Next, cook the sausage. You want it to be loose, not in patties like the package tells you. Cook it like hamburger helper. Drain off the fat and salt and pepper it, then spread on top of the biscuits. 

Now, beat the 6 eggs and the milk. Spread the cheddar cheese over the sausage and then pour the eggs over the top.

Make the gravy per the package directions. When you pour it over the eggs, they will start to cook because the gravy is HOT. Don't freak out. Just put it in the oven! 
Bake for about 35 minutes.

Take it to Seahawks Sunday and revel in the praise. 
Direct quote "I could eat that entire thing."

A little trashy is always the best.
Make sure to serve it on Ballard chinaware:
Serves 8 at 414 calories each.

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