Breakfast Casserole

Biscuits & Gravy Bake

12oz refrigerated biscuit, 1 tube

6 eggs

½ cup heavy cream

½ tsp pepper

¼ tsp salt

1lb cooked sausage

1 cup shredded cheese


4 Tbsps. unsalted sweet cream butter

4 Tbsps. flour

salt, to taste

pepper, to taste

2 cups milk

Spray a 9x13 baking dish with cooking spray.  Preheat oven to 350°F.  Cut each biscuit into 8 pieces and spread in bottom of prepared pan.  Cook sausage in medium skillet until no longer pink.  Layer on top of biscuits.  Cover with cheese.  In a bowl, mix the eggs, heavy cream, pepper, and salt. Pour over cheese in pan. Melt butter in saucepan, over medium heat. Stir in flour, salt and pepper, and slowly add 2 cups of milk.  Increase to medium-high, bring to a simmer, stirring until gravy is thickened.  Pour over egg mixture.  Bake for 35 minutes or until eggs are cooked through.

Recipe adapted from


Pancake Casserole

30 or so pancakes of choice, already prepared, how many will depend on how thick they are and how many you put in each row.

6 large eggs 

1 ½ cups heavy cream 

1 cup whole milk 

¼ cup granulated sugar 

2 tsps. vanilla bean paste 

¼ tsp salt 

Unsalted butter and maple syrup, for serving

Lightly coat a 9x13 baking dish with cooking spray. Arrange pancakes in baking dish in 3 rows, overlapping slightly, starting at 1 long end.  Whisk together eggs, cream, milk, sugar, vanilla and salt in a bowl. Slowly pour mixture over pancakes. Cover and refrigerate at least 8 hours or up to overnight.  Preheat oven to 350°F. Bake casserole, covered, in preheated oven 25 minutes. Uncover and continue baking until center is set, about 25 minutes. Let stand 5 minutes. Dot with pats of butter and drizzle with syrup.  OR place butter and syrup on each serving individually.

Recipe from Southern Living Magazine


Apple Cinnamon French Toast Casserole

4 Tbsps. unsalted sweet cream butter

3 large apples, peeled and sliced thinly 

¾ cup brown sugar, packed

2 Tbsps. water

1 tsp ground cinnamon

8 slices bread, at least 1 inch thick

4 large eggs

1 ¼ cups heavy cream

2 tsps. vanilla bean paste

Melt butter in large skillet and add apples.  Cook and stir for 5 minutes.  Add brown sugar, water and cinnamon and continue to cook and stir for 10 minutes until apples are tender.  Spoon mixture into 9x13 baking dish sprayed with nonstick cooking spray.  Cover apples with bread slices, making sure to cover entire surface.  Trim bread to fit if you must.  Beat eggs until foamy, then beat in cream and vanilla.  Pour egg mixture over bread slices.  Cover dish and refrigerate overnight.  In the morning, remove dish from refrigerator and let it stand while oven is preheating to 375°F.  Bake uncovered for 35 minutes, or until bread is golden and firm.  Let sit 10 minutes before serving.  To serve on platter, run knife around edges of casserole, place platter on top of casserole, and carefully flip.  Make sure platter you are using covers the casserole dish.  To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.  Flipping is not something that has to be done.  It just makes for pretty presentation. 

Recipe adapted from


Sausage Egg Bake

1 Tbsp. unsalted butter

½ cup chopped yellow onions

1lb bulk breakfast sausage

12 large eggs

½ cup heavy whipping cream

¼ tsp garlic powder

½ tsp ground black pepper

1 ½ cup shredded cheddar cheese

Preheat oven to 350°F. Lightly coat 9x13 baking dish with nonstick cooking spray.  Heat butter in large skillet over medium heat. Add onions and sauté until soft, 3 to 4 minutes. Add sausage and cook until evenly browned, 4 to 5 minutes. Drain and set aside.  In large bowl, whisk eggs, cream, garlic and pepper.  Spread sausage and onion mixture evenly on bottom of prepared dish and top with cheese. Pour egg mixture over cheese.  Bake for 35 minutes, until eggs are set and top is lightly golden brown.  Allow to cool for 3 to 5 minutes before serving. Leftovers can be covered and stored in refrigerator for up to 4 days.


Recipe adapted from