It’s day 2 of the Sucre Macaron Giveaway (entry below) and because we have a giveaway I wanted to cook something extra special…My Sausage Biscuit Souffle with Creamy Gravy is pure goodness!
I think I am getting a tad bit addicted to making casseroles…it’s just something about all those goodies in one dish that makes me happy!
I started off my casserole with some perfectly flaky, Pillsbury biscuits, lots of tasty Johnsonville Breakfast Sausage and you know I can’t cook without my happy eggs!
I browned the sausage in a little olive oil, then I added a diced red onion, a little garlic and a sprinkling of seasonings.
I then mixed my happy eggs, with heavy cream, whole milk, and plenty of spices.
Spray a casserole dish, cut the biscuits in half, place on bottom of dish, cover with sausage mixture, top with lots of cheese and pour egg/milk mixture over the cheese.
Bake at 375 degrees for 40-50 minutes, check after 30 minutes. Allow souffle to rest 10 minutes while you make the creamy gravy.
My souffle is piping hot and smothered in creamy gravy. It’s time to eat people, and don’t forget to save room for dessert and enter the Sucre Macaron giveaway below!
Sausage Biscuit Souffle with Creamy Gravy
1 lb. Johnsonville Sausage links
1 can Pillsbury Grand Biscuits
6 eggs
1/2 cup milk
1/2 cup heavy cream
1 cup jack cheese, grated
1 cup sharp cheese, grated
1/2 cup red onion, diced
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon creole seasonings
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon hot sauce
Italian Parsley to garnish
For the Sausage Gravy:
pan drippings from sausage
2 tablespoons of flour
1 cup milk
1 cup heavy cream
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
pinch of cayenne
hot sauce
Italian parsley
Directions:
Preheat oven to 375 degrees.
Mix seasoning blend together and set aside.
Cut sausage links into 3 pieces. In a medium skillet add 1 tablespoon of olive oil, add sausage to pan, cook over medium heat for about 7 minutes, add onion, 1 teaspoon of seasoning blend and cook 5 minutes more. Add garlic and cook 1 minute more.
Slice biscuits in half, place biscuits tightly into a greased casserole dish around 9 inches. Top biscuits with sausage/onion mixture, reserve some of the onions in the pan to make the gravy with, about 1 tablespoon. Top the sausage with all the cheese.
In a bowl, beat the eggs with the remaining seasoning blend, hot sauce, milk and heavy cream. Pour over the sausage/cheese mixture. Bake at 375 for 40-50 minutes. Remove from heat and allow to rest about 10 minutes before serving with the hot gravy.
To prepare the gravy, heat pan drippings over medium heat, whisk in the flour, add the seasonings and cook, whisking for about 1 minute, whisk in the hot sauce, milk and cream, bring mixture to a boil, reduce heat to simmer and cook for about 2-3 minutes. Serve immediately.
YUM!!!!
Thanks Nora….
I made this recipe for the first time in November and my husband and I have fallen in love with it. Now we make it at least once a month for our Sunday breakfasts!
Thank you for all you recipes. Having lived in Louisiana (and the Husband being from Louisiana), it’s nice to find some Cajun flavored recipes that we both can love.
I am so glad you enjoyed the recipe…thank you so much for trying it.
Hello Laxmom,
Dried shrimp can be found at any Asian store or Mexican grocer store. If you have a Kroger’s or specialty market they should sell them. About 3 small oz is standard. Also amazon.com sells them also. Dried shrimp gives the soup a little salty bite but you do not have to use them. Depending on what gumbo I am making sometimes I add dried shrimp and sometimes not. For your first gumbo I would say don’t add them therefore you can taste the gumbo without it to know the difference when you do have them available. Please let me know if you have any more questions. You can also add crab to the gumbo, sometimes I add crab claws, I would not use straight lump grab meat but crab in the shell.
Lisa
No problem. Enjoy