Well our morning temperatures have definitely dropped as of late. It's just a tad bit chilly when we wake up now. Still no snow yet though, just crisp fall air which is perfectly okay with me at this point. I'm not quite ready to pull out every parka, coat, scarf, hat and gloves quite yet. Although, I have already started wearing a few of my pashmina scarves that I love so much (don't ask how many colors of them I have), because I am fashionable like that.
A few weeks ago when we were entertaining family, I decided to have a send off Sunday brunch for my sister-in-law and her husband. In planning the menu I really wanted to do biscuits and gravy but they can really get heavy sometimes. I decided to make a breakfast bake instead with the same ingredients, only cutting up biscuits into quarters. This way it is much more portioned control and health conscious for those of us watching our figure...well, that's the story I was trying to convince myself of anyway.
WOW!! This dish was awesome. My husband went back for seconds and thirds. The bake was gone in a blink, before I could even get a photo of it. So, as luck would have it, I made another batch of it the next week, so I could get photos and it was still a huge hit with the family! If you have upcoming holiday company in the near future, I highly recommend this one for breakfast.
Biscuits and Gravy Breakfast Bake
2 (12 ounce) packages Jimmy Dean Reduced Fat Sausage
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 to 1 teaspoon Lawry's season salt
1 teaspoon ground black pepper
1 (12 ounce) container Pillsbury Grands Jr. Biscuits (10 count)
Preheat oven to 350 degrees. Spray 9x13 glass baking dish
with non-stick spray inside (bottom and sides).
If you have a cast iron skillet, I recommend using that
to make the sausage gravy.
Brown sausage over medium-high heat until no longer pink.
Reduce the heat to medium-low. Sprinkle half the flour and stir so
that sausage soaks it all up, then add more a little at a time.
Stir around again and pour in the milk, stirring constantly.
Cook the gravy, stirring frequently until it thickens (up to 15 minutes).
Sprinkle in the seasoned salt and pepper and continue cooking.
If it gets too thick, add 1/2 cup milk at a time, if needed.
While the sausage gravy simmers, cut the biscuits into
quarters and spread around baking dish.
Pour the sausage gravy over the biscuits and stir well,
to make sure all the biscuits are coated and evenly distributed.
Bake in 350 degree oven for approximately 30 minutes,
until biscuits are cooked through and lightly browned.
Remove from oven and serve immediately.
One Year Ago: Creamy Artichoke Bruschetta
Two Years Ago: Cherry Cheesecake Brownies
