Biscuits & Gravy Breakfast Casserole with Vidalia Onions

1. Preheat oven to 350 degrees.
2. In a large skillet, add the diced onion and saute for 1 - 2 minutes. Add the jalapeno and saute for an additional 2 minutes.
3. Add the sausage and brown over medium heat, breaking it up into small pieces.
4. When the sausage is cooked thoroughly, reduce heat to low.
5. Sprinkle 1/4 cup flour on the sausage and stir until it is absorbed.
6. Add the other 1/4 cup of the flour and stir until it is absorbed as well. Stir for an additional minute.
7. Turn the heat to up to medium and pour in one cup milk, stirring to thicken.
8. Pour in the remainder of the milk, continue stirring for another 5 minutes until the gravy is mixed well and thickened up some.
9. While the sausage is browning (or after the gravy is made). Mix the eggs, 1/2 cup milk, and cheese in a large bowl. Set the bowl aside.
10. Open the can of refrigerated biscuits and cut each biscuit into quarters.
11. Grease/Spray a 9×13 inch baking pan or casserole dish. (If you're taking taking your casserole to-go, use an aluminum pan with lid for simpler serving and cleanup.) 
12. Place the quartered biscuits into the prepared baking dish and spread them out evenly.
13. Pour the gravy over the biscuits.
14. Pour the egg mixture over the sausage gravy and biscuits.
15. Bake uncovered for 45 minutes.

If you like this recipe, try our Breakfast Skillet with Sweet Onions!