Biscuits and Gravy Egg Bake
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.7 out of 5 stars
(28)
Ingredients
6-8 servings
- 1 lb. breakfast pork sausage
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1 can green chiles
- 8 eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 12-ounce tube of buttermilk biscuits (about 6-8 biscuits), cut into small cubes
- 1 cup white cheddar cheese
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Preparation
Step 1
Cook the Sausage: Brown the sausage in a large cast iron skillet. Remove from pan. Drain off excess grease.
Step 2
Make the Gravy: Melt butter in the same cast iron skillet over medium-low heat. Whisk in flour; stir until thickened, 2-3 minutes. Whisk in the milk, about 1/2 cup at a time, until a smooth gravy comes together. Add salt, diced green chiles, and sausage back to the gravy. Stir to combine.
Step 3
Whisk the Eggs: In a separate bowl, whisk eggs with milk and salt.
Step 4
Assemble the Egg Bake: Preheat the oven to 350 degrees. Place half of the biscuits over the bottom of a greased 9x13 pan. Pour eggs over top. Sprinkle with cheese and dollop with some of the gravy (but save some gravy for later). Arrange with remaining biscuits. Bake for 35 minutes, until eggs are set.
Step 5
Eat Up: Serve slices warm from the oven, with a scoop of that green chile sausage gravy over the top (thin it out with a little more milk so it’s semi-pourable, since it usually thickens as it cools). Brunch dreams realized.
Step 6
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Chef's notes
This recipe can be prepped completely in advance and stored in the refrigerator. Bring it to room temperature for 30 minutes before baking.
For a vegetarian option, replace the pork sausage with mushrooms.
Store leftovers covered in the fridge for 3-4 days.
The dish is not spicy if mild green chiles are used. For more spice, use hot green chiles.
