Sausage, Egg & Biscuit Casserole
1 pound bulk breakfast sausage
7 eggs
1 14 cup whole milk
3/4 cup heavy cream
1 teaspoon each salt and black pepper
8 frozen buttermilk biscuits, partially thawed, halved
1 1/2 cups shredded Cheddar, divided
Gravy:
3 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk
1 tablespoon fresh sage or 1 teaspoon dried sage
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Preheat oven to 375º. Brown sausage, drain and transfer to a paper-towel lined plate. Reserve drippings for sage gravy. Mix milk cream and salt and pepper together.
Layer biscuit bottoms in greased 7×11 inch baking dish. Sprinkle half the sausage over biscuits, top with half the Cheddar, and add biscuit tops. Pour egg mixture over top; bake 30 minutes. Sprinkle remaining cheddar over top and bake casserole until center is set about 10-15 minutes more. Let casserole sit 10 minutes.
For the gravy: melt butter in reserved sausage drippings. Whisk in flour until smooth; cook 2 minutes. Slowly whisk in 2 cups milk until mixture is smooth. Cook gravy until slightly thickened, 5-8 minutes. Stir in sage and pepper flakes. Season gravy with salt and black pepper. Makes 8 servings.
Can be assembled the night before, cover, and refrigerate until ready to bake in the morning.
Hot Cranberry Punch
8 cups hot water
1 1/2 cups sugar
4 cups cranberry juice
3/4 cup orange juice
1/4 cup lemon juice
12 whole cloves, optional
1/2 cup red-hot candies
In a 5 quart slow cooker; combine water, sugar and juices; stir until sugar is dissolved. If desired, place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and red-hots to slow cooker. Cover and cook on low for 2-3 hours or until heated through. Before serving, discard spice bag and stir punch. Yield: 3 1/2 quarts.
Easiest-Ever Dipping Sauces
Stir the following ingredients into 1/2 cup mayonnaise.
• Italian dipping sauce: 1 Jar (7 oz.) roasted red peppers, drained and finely chopped and 1/2 teaspoon red vinegar. Spread on crackers, thinly sliced Italian bread or fresh vegetables.
• Blue Cheese: Stir in 1/4 cup crumbled blue cheese and 2 tablespoons milk. Good with spicy chicken wings or barbecued chicken or beef.
• Wasabi Sauce: Stir in 3 tablespoons prepared wasabi and 1 tablespoon milk.
• Creamy Parmesan Sauce: Stir in 1/4 cup grated Parmesan cheese and 2 tablespoons milk. Serve with fresh celery sticks, bell pepper strips or bread sticks.
• Buffalo Sauce: Stir in 1 tablespoon cayenne pepper sauce and 1 tablespoon milk. Serve with fresh vegetables.
Happy Cooking!
