This is a new one for me…not so much for my husband’s liniage. Two thumbs up from RL!!! This delicious, savory casserole-style dish combines eggs and cheddar baked up with tender flaky biscuit pieces buried under a blanket of creamy green chile sausage gravy. Don’t skip the green chilies… they are everything! This easy breakfast casserole is perfect for large gatherings, lazy weekend breakfasts or a holiday brunch that will keep you full ALL day.
Green Chile Sausage Gravy
Serves 6-8
- 1 lb. Pork Sausage
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1 can chopped green chilies
Egg Bake
- 8 eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 12-ounce tube of jumbo buttermilk biscuits (about 6–8 biscuits), cut into small cubes
- 1 cup mild cheddar cheese
- Cook the Sausage: Brown the sausage in a large cast iron skillet. Remove from pan. Drain off excess grease.
- Make the Gravy: Melt butter in the same cast iron skillet over medium-low heat. Whisk in flour; stir until thickened, 2-3 minutes. Whisk in the milk, about 1/2 cup at a time, until a smooth gravy comes together. Add salt, diced green chiles, and sausage back to the gravy. Stir to combine.
- Whisk the Eggs: In a separate bowl, whisk eggs with milk and salt.
- Assemble the Egg Bake: Preheat the oven to 350 degrees. Place half of the biscuits over the bottom of a greased 9×13 pan. Pour eggs over top. Sprinkle with cheese and dollop with some of the gravy (but save some gravy for later). Arrange with remaining biscuits. Bake for 35 minutes, until eggs are set. Serve slices warm from the oven, with a scoop of that green chile sausage gravy over the top (thin it out with a little more milk so it’s semi-pourable, since it usually thickens as it cools).
Adapted from: Pinch Of Yum
Prepping this in advance: The egg bake can be prepped completely in advance and stored in the refrigerator. Bring it to room temperature for 30 minutes before baking!
