Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 13x9 inch baking dish.
- In a large skillet over medium heat, cook the halal beef or turkey sausage until browned, breaking it into small crumbles as it cooks. Drain thoroughly to remove any excess grease.
- Cut the buttermilk biscuit dough into 1-inch pieces and arrange evenly across the bottom of the greased baking dish.
- Scatter the cooked sausage evenly over the biscuit pieces, then sprinkle the shredded cheese on top of the sausage.
- In a bowl, whisk together the eggs, milk, salt, and pepper until smooth. Pour this mixture evenly over the biscuit, sausage, and cheese layers in the baking dish.
- Prepare the peppered gravy mix according to the package instructions. Once ready, pour the gravy evenly over the entire filled baking dish.
- Bake in the preheated oven for 35–45 minutes, or until the eggs are set and the biscuits are cooked through and golden on top.
- Allow the casserole to rest for 5 minutes before slicing. Serve warm.
Nutrition
Notes
If you’d like to save time in the morning, you can assemble the casserole the night before—just prep all the layers except the gravy, cover, and refrigerate overnight. In the morning, add the gravy and bake as directed, adding extra baking time if starting from cold. Leftovers keep well in the fridge for up to three days, and individual portions reheat nicely in the microwave. For a balanced meal, serve with fresh berries or a fruit salad, and consider some hot sauce or honey on the side. Any ground sausage can be used if halal meat isn’t available.