Biscuits and Gravy Casserole
Sausage, Egg and Cheese Breakfast Pies
Hash Brown Casserole

Biscuits and Gravy Casserole 

1 10 oz. package refrigerated biscuits 

1 lb. pork sausage meat 

6 eggs 

1 ½ cups shredded cheddar cheese 

1 1.5 oz. package pork gravy mix 

½ cup milk 

1 ½ cups cold water, more if needed 

salt and pepper to taste 

Preheat oven to 350 degrees F.  Spray a 9×13-inch baking pan with cooking spray. 

Cover the bottom of the prepared baking pan with the biscuits.  Place a large skillet over medium-high heat and add the sausage to the hot skillet.  Cook and stir the sausage about 5-7 minutes until it is browned and crumbly.  Drain the sausage and scatter the sausage meat over the biscuits in the baking dish.  Sprinkle 1 cup of the shredded cheddar cheese over the ground meat. In a bowl whisk together the eggs, milk, salt and pepper.  Pour the eggs over the biscuits, sausage and cheese.  In a saucepan over medium-high heat mix the water and gravy mix together.  Bring mixture to a boil, reduce heat and simmer gravy about 1-2 minutes until the gravy is thickened.  For thinner gravy add more water.  Pour the gravy over the egg layer in the baking dish.  Sprinkle the remaining cheddar cheese over the top of the casserole.  Bake in preheated oven about 30 minutes or until the egg is fluffy and the cheese is bubbling. 

Recipe makes 6 servings 

Sausage, Egg and Cheese Breakfast Pies 

¾ lb. breakfast sausage meat 

3 eggs, beaten 

3 Tbsp. milk 

½ cup shredded cheddar cheese 

1/8 cup minced onion 

1/8 cup minced green bell pepper 

1 12 oz. can refrigerated biscuits 

Preheat oven to 400 degrees F.  Spray 10 muffin cups with cooking spray.  Spray a large skillet with cooking spray and place over medium-high heat.  Add the sausage, onion and green pepper to the skillet and cook this mixture until the sausage is evenly browned.  Drain the sausage, onion and pepper and set aside.  Separate the biscuit dough into 10 biscuits.  Flatten each biscuit and line the bottom and sides of each of the 10 muffin cups with a biscuit.  Evenly distribute the sausage mixture between the muffin cups.  Mix the eggs and milk together with salt and pepper.  Divide the egg mixture between the muffin cups.  Sprinkle the cheddar cheese over the top of each muffin cup.  Place muffin cups in preheated oven and bake until the filling is set, about 18-20 minutes. 

Recipe makes 10 servings 

Hash Brown Casserole 

1 2 lb. package frozen hash brown potatoes, thawed 

½ cup melted butter or margarine 

2 cups shredded cheddar cheese 

1 10.75 oz. can condensed cream of chicken soup 

1 8 oz. container sour cream 

½ cup chopped onions 

salt and pepper to taste 

Topping: 

2 cups crushed cornflakes cereal 

¼ cup melted butter or margarine 

Preheat oven to 350 degrees F.  Spray a 3-quart casserole dish with cooking spray.  Combine the hash browns, ½ cup melted butter or margarine, sour cream cream of chicken soup, chopped onion, cheddar cheese and salt and pepper in a large bowl.  Spoon this mixture into the prepared casserole dish.  Place a medium saucepan over medium heat and sauté the cornflakes in ¼ cup of butter or margarine. Sprinkle this cornflake mixture over the top of the casserole.  Place casserole dish in preheated oven and bake for about 40 minutes. 

Recipe makes 12 servings