Easy, hearty, rich, filling, and delicious! My healthier biscuits and gravy veggie casserole is the ultimate comfort food meal. This recipe takes less than 35-minutes to make and works wonderfully as breakfast, but especially as dinner. Bring county living home with you with this satisfying meal!
116 ounces can refrigerated jumbo buttermilk biscuits
11 pound bulk pork sausage
1 ½cupsshredded Cheddar cheesedivided
1-cupchopped green bell peppers
Reserved Sausage Greaseas much as you can pull from the cooked sausage
2-teaspoonsHimalayan Sea Salt
2-teaspoonsground black pepper
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with coconut oil. Line the bottom of the prepared baking dish with biscuits.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve the sausage grease for the homemade country gravy.
Saute the broccoli and green bell peppers in the same pan you cooked the sausage in and cook them until they are partially soft. Don't cook the veggies for very long as they will continue to cook in the casserole in the oven.
Scatter sausage and veggies over the biscuit layer and top with 1-cup Cheddar cheese.
Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer.
Prepare the country gravy (instructions below.)
Mix milk, flour, sausage grease, Himalayan sea salt, and black pepper together in a saucepan; bring to a boil.
Reduce heat and simmer until gravy is thickened, 1 to 2 minutes, adding more flour for a thicker gravy.
Pour gravy over egg layer. Sprinkle remaining ½ cup Cheddar cheese over casserole.