Biscuits & Gravy Breakfast Casserole, great new recipe

I wasn’t sure how this was going to turn out, would the biscuits brown, would they be gummy and soggy and most of all would it taste like I was eating Biscuits & Sausage Gravy.  I found another recipe that baked the biscuits half way, then added the sausage and gravy and topped it with another can of biscuits but since this also had canned soup I wanted to try this version first. 

I thought about making the gravy the morning of because of it solidifying but I knew I wouldn't be in the mood so I did make it the night before.  It is always great to wake up to a breakfast casserole in the fridge ready to bake.  The next morning I microwaved the gravy to warm it and hopefully loosen it.  Although it didn't loosen much I was able to dollop it over the top and spread it out with the back of the spoon.  The other surprise was leftovers the following day heated in the mic, was better than I thought it would be but it is a lot for the two of us especially when I want to get out of this holiday eating cycle.  The recipe called for 8 eggs, I  only had 7 eggs but still worked fine.  I didn't notice the missing egg.  I found the original recipe on  Pinterest but it originally came from Julies Eats and Treats.  I will make this again when I have company over.

BISCUITS & GRAVY CASSEROLE
16 oz. can Grand’s biscuits, quartered
1 lb. sausage
1 C. shredded cheddar cheese
7-8 eggs
5 T. butter
5 T. flour
2 1/4 C. milk divided
1 t. pepper divided
1 t. salt divided
1/8 cayenne pepper

Grease 9x13 pan, set aside.  Brown the sausage in a skillet and drain.  Cut biscuits into quarters (4 pieces each) and place in greased 9x13” pan.  Top with cooked sausage and shredded cheddar cheese.  In a 2 cup measure whisk eggs, 3/4 C. milk, 1/2 t. salt, 1/2 t. pepper and dash of cayenne pepper.  Pour egg mixture over the biscuits. Cover with foil and place in your refrigerator until morning.
Next, mix up the gravy.  Melt 5 T. of butter in saucepan. Once melted, whisk in 5 T. flour until paste-like. Add in 1/2 t. salt and 1/2 t. pepper.  With heat on low, gradually whisk in 1 1/2 C. milk and stir constantly until mixture becomes thick and gravy-like. Once your gravy is done, set aside to cool. Place gravy in the refrigerator until morning.

Preheat oven to 350F.  Top casserole with gravy.  If thick heat in microwave for 2 minutes, stir and dollop and spread over egg casserole.  Place in oven covered for 35 minutes.  Uncover and bake for 10-15 more minutes until eggs are set.  Serve.