Try this Biscuit Breakfast Casserole recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 degree's.
- Take a 9x13 pan and spray it with Pam or whatever you like to use.
- Then take the Biscuits and it into 1" pieces and line bottom of pan.
- Brown Sausage and scatter over biscuits.
- Sprinkle with Cheddar Cheese.
- Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan.
- Make Gravy mix per package directions and pour over.
- Bake in the oven for about 30-45 minutes.
Constructing a baked breakfast dish featuring raw dough, protein, and custard requires careful consideration of structural density, because improper layering inevitably results in a raw, gummy stratum beneath a scorched surface. Culinary historians trace the evolution of such layered breakfast bakes to early American pioneer skillets, where leftover biscuits and salted meats were bound together with whatever dairy and eggs were on hand to stretch scarce provisions into hearty morning sustenance. Modern iterations like this one rely on precise thermal transfer rather than mere resourcefulness, demanding that the oven be stabilized at 350 degrees Fahrenheit before the baking dish ever crosses the threshold. When cold ingredients meet hot circulating air inside a 9x13-inch metal or glass pan, physics dictates how the components interact.
Managing Moisture and Fat Coagulation
Success hinges entirely on how the liquid custard interacts with the starch matrices of the torn biscuit pieces. Whisking six whole eggs with one-half cup of milk creates an emulsion of protein strands and water droplets suspended in fat, which must penetrate the bread pieces without dissolving them entirely into mush. As the internal temperature climbs toward 160 degrees Fahrenheit, the egg proteins coagulate, forming a delicate gel that traps moisture released by the browning pork sausage. Meanwhile, the starch granules in the gravy mix gelatinize upon absorbing available liquids, thickening the surrounding sauce before the starches can separate. Shredded cheddar cheese introduces milk solids and emulsifying fats that melt into the interstitial spaces, binding the sausage crumbles directly to the crust. If the sausage releases excess grease during initial browning on the stovetop, drain the meat thoroughly on paper towels; excess rendered lard will coat the biscuit pieces, creating a hydrophobic barrier that prevents the egg custard from binding the layers together during the 30 to 45 minutes of baking time.
- Bake until the center springs back slightly to the touch and the internal temperature reaches 165 degrees Fahrenheit.
- Cover the pan loosely with aluminum foil during the first 20 minutes if the biscuit crowns brown too quickly before the raw egg mixture sets.
- Store leftovers in an airtight container in the refrigerator for up to three days, reheating individual portions at 325 degrees Fahrenheit until warmed through.
