If the first layer of biscuits isn’t done baking, lower the heat on the gravy to a simmer until the biscuits are done. You’re now ready to assemble the casserole! Pour in the milk, reduce heat to medium, and cook, continuing to stir until the liquid has started to bubble and thicken, about 3 to 7 minutes. Keep the heat on high, and add the flour, sage, black pepper, nutmeg, and salt to the pan. Season the gravy with salt, pepper, and sage. Add the sausage, breaking it up with a wooden spoon or spatula, and cook until the sausage starts to brown, about 5 minutes. Directions: First, in a large skillet over medium heat, brown up sausage. Repeat once more with the remaining biscuit tops and the other half of the sausage. Layer 10 biscuit halves across the bottom of the prepared 9 x 13 baking dish sprinkle half of the cooked sausage over the biscuit bottoms, then top the sausage with half of the cheese. Cook on high heat, stirring constantly, until the mushrooms start to soften, and the onions start to look translucent, about 5 minutes. In a large mixing bowl, whisk eggs with milk, cream, salt and pepper. While the bottom biscuits are baking, make the gravy by placing the oil, mushrooms, and onions in a large sauté pan. Store-bought biscuits! Buy two cans of uncooked store-bought biscuits-you know, the kind that “explode” when you open up the cardboard! Avoid using the extra-large Grands biscuits though, as they tend to be very thick when baked and will lead to a biscuit-dense casserole that is more heavy than if you were to make the biscuits from scratch or use regular-style biscuits from a can.You may want to adjust some of the seasonings too (like adding a 1/2 teaspoon of ground sage and/or more salt and black pepper), as breakfast pork sausage has a lot of built-in seasonings that flavor the gravy. Continue to cook the mushrooms and onions an additional five minutes, or until they are cooked through and the mushrooms are tender. Another vegetarian option is to omit the sausage completely and just increase the mushrooms to 1 1/2 pounds.Start by using half the seasoning amount in the recipe while making the gravy then taste it, and add more to your own preference. Keep in mind that veggie meatless sausage often has extra seasonings in it for flavor, so you may need to adjust the spices and salt in the final recipe. To make this casserole vegetarian, substitute the pork sausage with a veggie breakfast sausage.
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