BISCUITS AND GRAVY CASSEROLE

Ingredients

• 1 pound ground pork sausage, see notes
• ¼ teaspoon cracked red pepper
• ¼ cup butter
• ¼ cup flour
• 2 cups milk
• ½ teaspoon salt
• ¼ teaspoon onion powder
• ¼ teaspoon freshly ground black pepper
• 1 tube of 8 chilled crackers as Grands
• 6 large eggs
• ¼ cup heavy cream
• 2 cups grated Colby cheese or cheddar cheese

Instructions

Preheat oven to 350 degrees. Grease a 9×13-inch pan.
Fry the sausage. In the last few minutes of cooking, add the crushed red pepper to the sausage.Once golden brown, let it rest for a few minutes.
In a heavy saucepan, melt butter over medium-low heat. Add the flour and cook for a few minutes, stirring constantly. Slowly stir in milk, salt, onion powder, and black pepper. Cook over low heat, stirring frequently, until thickened.Add 1/2 cup cooked sausage mixture to the sauce and stir.
Cut the cookies into quarters and spread them in a single layer in the bottom of the baking dish. Top biscuits with browned sausage and half the cheese. In a separate bowl, whisk the eggs with the cream. Pour the egg mixture over the cheese.Top with the homemade sauce and remaining cheese. Bake uncovered for about 30-35 minutes or until casserole is lightly browned and puffed and eggs are set.

Notes

I like to use crackers from Pillsbury Grands, but refrigerated raw crackers work.
The sauce can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
I add about half a cup of crumbled boiled sausage to the sauce to give it more flavor and make the casserole even more aesthetic.Use any type of pork sausage in large quantities. My family and I personally love the taste of Jimmy Dean All Natural.
If the sauce becomes too thick, add milk a few tablespoons at a time to thin it out.
Feel free to replace the cheese with Cheddar, Monterey Jack, Colby Jack or Gouda.
The casserole is ready when it has risen, the eggs are firm and the top is lightly browned.Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, allow the casserole to cool completely. Cover tightly with several layers of plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight. Cover with aluminum foil and heat at 350 degrees for about 20 minutes.Prepare this casserole up to 24 hours in advance. Cover tightly with plastic wrap and store in the refrigerator. 40 minutes before baking, take the casserole out of the fridge and let it come to room temperature. Remove plastic wrap and bake according to recipe instructions.

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