/*WDG-CORE-END*/ ?> /*WDG-CORE-END*/ ?> Sausage Biscuit Gravy Casserole - Sunday Edition

Sausage Biscuit Gravy Casserole

Ingredients:

6 Pillsbury Grands Low Fat Homestyle biscuits (this also works with croissants that’s what I used)
10 oz turkey sausage (I used regular sausage)
4 large eggs
2/3 cup egg whites
1/2 cup Fair Life skim milk (whatever milk you typically use works)
1/2 cup (56g) 2% shredded cheddar
1 packet Pioneer country gravy (can also use a homemade gravy)
Salt & pepper to taste

Steps:

Preheat the oven to 350 degrees
In a medium-high heat pan, brown ground turkey sausage
Cut biscuits into 8 slices, like a pizza
Fill the bottom of a 9×13 casserole dish with biscuit slices (lightly grease the bottom)
Top biscuits with cooked sausage crumbles
Top sausage crumbles with 1/4 cup of cheese
Whisk eggs, egg whites, salt & pepper, and milk in a medium size bowl
Top the casserole with egg mixture
You can either prepare country gravy & top the egg mixture with it now or hold off and add the gravy after cooking. I’ve done both and prefer omitting gravy until after it’s cooked
Cover with foil and cook for 45 minutes
If you haven’t already, while the casserole is cooking prepare your country gravy according to the package
Once the casserole is finished cooking you can pour gravy on top of individual servings
1 serving of the meal

Sausage gravy biscuits are a southern tradition and this is a great take on that idea that is perfect for before-school breakfast. You can make this the night before and just warm it up the next morning.

I don’t have any kids but I do have a boyfriend and he eats like a kid sometimes and he loved this meal. Even if you have a picky eater that doesn’t usually enjoy the sausage gravy they will love this meal.

The nutrition information is here 295 calories, 12g fat, 27g carbs, 18g protein, 0g fiber, and 9 smart points. The nutrition is for the original recipe, not my add-ins. The original recipe can be found at https://www.malzisfit.com/macro-friendly-sausage-biscuit-gravy-casserole/.

Laura Hewell