Needing to take a breakfast casserole Tuesday morning for about 20 ladies, I began to scroll through the internet and came across this one. I had never made one with canned biscuits before so decided that it sounded really good and different. It was really really good. I did a little modifying but basically kept the basic ingredients. A neighbor came over and took home the leftover 4 squares to reheat for their breakfast this morning and she texted and said it was still delicious. So if you are wanting a very easy breakfast casserole that can be made the night before to pop in the oven the next morning, this is your recipe.

1 large can of biscuits (I used Grand Brand, see what I did there>)

1 lb Jimmy Dean sausage (the store was out of all the original so I bought the sage, it was great) (of course, you could use chopped up ham, or crumbled bacon instead or go for it and use a little of each, your physical isn’t until summer)

2 cups shredded sharp cheddar cheese (or mild if that is your preference)

1 or 2 small cans of mild green chiles (I used one and it had enough green chile flavor for us)

8 eggs (I used 9 because I didn’t want just one egg left over in the carton)

1/2 teas dry mustard

1/2 cup milk

salt, pepper and about 1/2 teas garlic powder (to taste)

1 packet of McCormick Cream gravy mix

1 1/2 cups water

Fry sausage until no longer pink and crumble into small pieces. Set aside.

Grease a deep 9×13″ baking dish (if you have the large Paula Deen casserole dish, it worked perfect).  Using a pizza cuter, cut each biscuit into 8 pieces. Spread them onto the bottom of the baking dish.  Sprinkle cooled sausage over the biscuits. Cover the sausage with the cheese.

Mix the eggs with the dry mustard, salt, pepper and garlic. Whisk with the milk until milk and eggs are blended well. Pour over the cheese. If you are going to bake it in the morning, this is where you cover it and place in fridge. If you are baking now, mix the gravy mix with the 1 1/2 cups water. Pour over the egg mixture and bake, covered for about 45 to 6s0 minutes. Check for doneness and be sure biscuits are completely baked.

The directions on the recipe which I was making said that you might need to uncover it the last 10 min of baking  to get that pretty golden color. I did not need to do that, it browned very nicely still covered.

If you bake it in the morning, it will need a little more baking time, as it will be cold. Before baking, mix the water and gravy mix and pour over the top. Cover and bake as directed above, and remember to  add a little more time to allow for it being cold. Serve with picante sauce, and fruit compote (which there is a great one on the blog). A perfect easy and quick way to serve for brunch.

Serves about 12 depending on size of portions you need per person.