FOR THE GRAVY
16 ounces ground pork sausage
1 small yellow onion finely diced
3 Tablespoons all-purpose flour
2 ½ cups whole milk
1 teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon fine sea salt
FOR THE CASSEROLE
16.3 ounces refrigerated biscuits 1 standard can
6 large eggs
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 cup white cheddar cheese shredded
I made two batches of sausage gravy, one to go in the casserole and one for pouring over individual servings as desired
Butter a 9×13 inch baking dish and set aside. In a large skillet cook the pork sausage and diced onion over medium heat until the sausage has browned. Reduce the heat to medium-low and sprinkle the flour over the sausage. Stir to combine. Slowly add in the 2 ½ cups whole milk, about ¼ cup at a time, stirring well after each addition. When all of the milk has been added stir in the black pepper, garlic powder, and salt. Continue to cook, stirring occasionally, until warmed through and thickened, about 5 minutes. Remove the gravy from the heat. Preheat the oven to 350° F. Cut the biscuits into pieces and spread them out in the prepared baking dish. In a large mixing bowl, whisk together the eggs, ½ cup milk, garlic powder, onion powder, salt, and black pepper until well-combined. Pour the mixture over the biscuit pieces.
Sprinkle the cheese evenly over the eggs and biscuits and pour the sausage gravy on top.
Bake for 35-40 minutes or until the casserole is cooked through.
