Breakfast for dinner, need I say more?
I love love love, and love, like really love having breakfast for dinner. Did I say I love it? I know not everyone does, but for me, I would eat breakfast anytime of the day, every day.
Honestly, it was so good that I will definitely make it again.
Sausage Gravy and Biscuit Bake
Adapted from: The Slow roasted Italian
1 lb sage breakfast sausage
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
3 cups milk
2 tsp fresh ground black pepper
Optional garnish: fresh parsley, chopped
Preheat oven to 375°F.
In a large (10”) oven safe skillet over medium high heat, cook sausage until lightly browned. Use a slotted spoon remove sausage from skillet and place in a bowl.
Add butter to hot skillet and whisk until melted. Sprinkle flour over butter and whisk together. Allow mixture to bubble for 2 minutes to cook out the flour-y taste, whisking occasionally.
Add milk and whisk to combine, be sure to pick up the little sausage bits on the bottom of the skillet (they add a lot of flavor). Allow gravy to come to a bubble, about 3 minutes. Mixture will start to thicken as it cooks. Add sausage back to skillet/ Add black pepper and stir to combine. Remove from heat.
Pour sausage gravy into a casserole dish. Add biscuits all around dish.
Bake for 10-12 minutes until biscuits are lightly browned, you may have to turn your pan half way through cook time if you oven does not cook evenly.
Remove from oven, sprinkle with fresh parsley.
Serve and enjoy!