Posted: 12/8/2012 12:59:29 AM
** QUESTION **
Has anyone ever made this ahead and refrigerated it overnight? I was wanting to put it together without the biscuits, cover it with foil, and refrigerate it overnight. I was thinking I could put the biscuits on top in the morning prior to baking. If anyone has done this, please let me know how long you ended up baking it and if it worked out ok. Thanks!
Posted: 11/12/2012 5:52:54 PM
I make this for our Sunday Morning Fellowship Breakfast and it is always a hit. I do have a few changes though. I didn't add the mushrooms and instead of making gravy from scratch I used Morrison's pepper gravy and add one can of cream of mushroom soup. As one of our men say it's the bomb.
Posted: 12/28/2011 9:25:57 AM
DON'T use the mushrooms. They have no place in this dish as this is like country sausage & biscuits breakfast not an omelet. Suggest using ground (Jimmy Dean) breakfast sausage for simplicity sake & for a less expensive option cook & chop 7 slices of bacon instead of using the jar of bacon pieces. Precook sausage & bacon the day before to save time. Used additional 1/4 tsp pepper & 1/4-1/2 tsp salt. Multi-layering really serves no purpose as 1/2 the eggs don't cover the surface of the pan. 1/2 sauce, all eggs, other 1/2 of sauce works the same. Be prepared to use many pans when cooking this.
Posted: 12/28/2011 9:13:22 AM
This is SO GOOD! Prepared this for my extended family the day after Christmas for breakfast and everyone loved it! Very rich, very good! Omitted mushrooms- they have no place in this dish. (what's the obsession with using them anyway? blech!) Also used ground Jimmy Dean ground breakfast sausage for simplicity sake and 7 slices of regular bacon chopped- less expensive than buying the jar of bacon pieces. Pre-cooked and chopped the bacon and the sausage the night before to save time on cooking day. Will definitely make this again!
Posted: 9/9/2011 11:03:44 AM
My entire family loved this! Had for dinner last night, and my daughter wanted left overs for breakfast. Next time I make, I am going to add a layer of hashbrowns first.
Posted: 7/30/2011 3:00:37 PM
We tried this on Christmas morning and now we have it every other week! Thanks for sharring this one.
Posted: 12/21/2009 9:54:30 AM
I left out the mushrooms and used bulk sausage instead of links. I fried up bacon and crumbled instead of using bacon bits. Very Good!!!
Posted: 10/9/2009 7:53:43 PM
very easy to make family loved it
Posted: 12/18/2008 8:23:45 PM
I took this to my christmas breakfast and everyone loved it they said it was delicious and everyone wanted the recipe for it. I did use regular sausage and I didnt put the mushrooms in it and everyone loved it
Posted: 12/8/2008 6:33:38 PM
Wow! I had to make a quick dinner tonight and all I had unfrozen was 2 pounds of mild sausage and 2cans of Pillsbury's butter flake biscuits. I had to change a few things since I didn't have everything in this recipe and I have a few picky eaters. I also had to stretch it to make enough for six.I used a larger square cake pan that was 12X12 buttered well. Cooked up my sausage, drained on paper towels, left a little of the sausage grease, added 1/2 stick of butter, slowly added the flour using 1/2 cup and once that thickened up I added the milk slowly stirring constantly. When the sauce was bubbly and at the gravy stage I added salt and pepper to taste. Poured into a large bowl with the sausage and stirred well. Then whisked up 18 eggs with salt