If you’re a lover of biscuits and gravy plus melty cheese, boy oh boy, are you in for a magnificent morning meal! Buttermilk Breakfast Bake combines all of those tasty, hearty things into one big baking dish to create a feast you’ll be feigning for. The fluffiest buttermilk biscuits get soaked in a creamy, sausage-filled gravy and then it all gets coated in some gooey cheddar cheese. How could your sunrise get any better?! Buttermilk Breakfast Bake always makes for the best days!

Ingredients

  • 1 (7.5-ounce, 10-count) can refrigerated buttermilk biscuits
  • 1 pound ground sausage
  • 2 cups cheddar cheese, shredded, divided
  • 4 eggs
  • 1/2 cup heavy cream
  • 1 1/2 cups half-and-half
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper, plus more, to taste, for garnish
  • red pepper flakes, to taste, for garnish

Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Coat a 2 1/2-quart baking dish with nonstick cooking spray.

Step 3 –Line the biscuits in a single layer into the bottom of the prepared baking dish.

Step 4 –In a skillet, add the sausage and cook, while crumbling, until it is no longer pink.

Step 5 –Sprinkle 3/4 of the cooked sausage over the biscuits and sprinkle with 1 1/2 cups of the cheese.

Step 6 –In a large bowl, add the eggs and the heavy cream and whisk well.

Step 7 –Pour the egg-cream mixture over the cheese layer.

Step 8 –In the same skillet over medium-low heat, add the half-and-half, the butter, the flour, the salt, and 1 teaspoon of the black pepper and whisk to combine. Cook, whisking frequently, until it is bubbling, thick, and smooth, about 5 minutes.

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Step 9 –Add the remaining cooked sausage to the gravy and stir to combine.

Step 10 –Pour the sausage gravy over the biscuit mixture and sprinkle with the remaining cheese.

Step 11 –Bake the breakfast bake until it is bubbly and the center is set, about 30 minutes.

Step 12 –Transfer the baking dish to a wire rack and let the breakfast bake stand, about 5 minutes.

Step 13 –Serve the breakfast break, sprinkled with the extra black pepper and the red pepper flakes.