Biscuits and Gravy Breakfast Bubble Up

This is a great breakfast casserole to throw together for Christmas morning. You can assemble the

casserole and refrigerate it overnight before baking, just let the “gravy” cool quite a bit before

assembling.

Serves 8-10

16-oz can refrigerated biscuits.

1-pound raw ground breakfast sausage or Chorizo Sausage

¼ Cup diced Onion

¼ Cup All-Purpose Flour

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 Tablespoon Worcestershire Sauce

3 Cups Milk

1 cup shredded cheese of your choice, if desired

2 Tablespoons melted butter.

Preheat oven to 350 degrees. Open the can of biscuits and cut each biscuit into Fourths. Spray

a 13X9 pan with cooking spray. Place HALF of the cut biscuits into the bottom of the pan, make sure

they don’t touch each other (they won’t cook evenly).

In a large skillet brown the sausage and the diced onion and break sausage apart while cooking.

Saute until cooked through. DO NOT DRAIN.

Sprinkle the flour onto the sausage. Add the salt, pepper, and garlic powder. Stir flour mixture

into sausage until flour is completely absorbed.

Whisk in the milk and Worcestershire sauce and stir to combine. Stir until mixture comes to a

simmer. Reduce heat to low and continue to simmer and stir until thicken. Taste and adjust seasonings

to your taste.

Pour gravy over the bottom layer of biscuits. Sprinkle with shredded cheese. Layer the

remaining uncooked biscuit pieces over the gravy. Bake for 30 minutes or until golden brown. Brush

the tops of the biscuits with melted butter. Serve immediately.

To make Gluten Free; use Gluten Free Red Lobster Biscuit mix and make according to directions

on box. Then use as directed instead of the canned biscuits. Use Gluten Free Flour in place of the all-

purpose flour.

Jan Dairy Keen

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