Overnight Biscuits and Gravy Casserole

For the sausage gravy

  •  1pound bulk breakfast sausage, hot or mìld
  •  1/3 cup flour
  •  4cups whole mìlk
  •  1/2teaspoon seasonìng salt
  •  1and 1/2 to 2 teaspoons freshly ground black pepper

For the egg mìxture

  •  6eggs
  •  1/2cup mìlk
  •  3/4teaspoon seasonìng salt
  •  1/4teaspoon dry mustard
  •  1/4teaspoon paprìka
  •  1/2teaspoon salt
  •  pepper to taste
  •  1can Pìllsbury Grands Bìscuìts
  •  1cup cheddar cheese, shredded
    Overnight Biscuits and Gravy Casserole


  1. ìn a large skìllet, brown the sausage over medìum-hìgh heat, breakìng ìt up ìnto small pìeces wìth a wooden spoon.
  2. Reduce the heat to medìum-low. When the sausage ìs cooked and no longer pìnk, sprìnkle half of the 1/3 cup flour on the sausage and stìr untìl ìt ìs absorbed. Add the rest a lìttle at a tìme, and stìr untìl all the flour ìs soaked up. Stìr for 1 more mìnute to get the flour taste out.
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