Who doesn’t love recipes that take five minutes to whip together?
We have been tweaking a recipe for the last few weeks using our leftover whole wheat biscuits and sausage gravy.
Biscuits are the very best fresh and piping hot from the oven! So what is a gal supposed to do with leftover biscuits?
Besides donating them to the chicken slop . . .
We have been using ours in a breakfast casserole that works well to have on Wednesday mornings. I picked this morning because it keeps the children full until they have their hot lunch at school that day. We pack no lunch for the kids on Wednesdays and this makes for a calmer morning too!
This recipe calls for leftover whole wheat biscuits, sausage gravy, eggs and shredded cheese.
You can use any of your favorite cheese, but I like to use the cheddar/jack combo.
I hustled myself out to the kitchen at 6 am and began breaking a couple biscuits up into small pieces on the bottom of my glass dish. You don’t want too much biscuit as it will make this casserole very thick, heavy and dry. I used about 2-3 biscuits for all of us to share.
Sprinkle over some cheese, pour your scrambled eggs on top and pop into the oven for around 35-45 minutes.
Dish up hot casserole onto plates and top with warmed leftover sausage gravy!
- 2-3 whole wheat biscuits
- 18-20 eggs (can also add a dash of milk)
- salt and pepper to taste
- shredded cheese
- sausage gravy
- Grease 7×11 or 9×9 glass baking dish.
- Crumble your biscuits in the bottom of the pan.
- Sprinkle shredded cheese on top of biscuits. If you like lots – put on lots!
- Scrambled your eggs and season with salt and pepper. You can add a dash of milk if needed.
- Pour eggs over biscuits and cheese.
- Bake in 350 oven for 35-45 minutes or until set.
- Dish up casserole onto plates and top with leftover warmed sausage gravy.