Sausage Biscuit and Gravy Casserole | BreakfastwithAB

Hello, great everyone and welcome back to my channel smoking and grilling with me. Check it out today. I'm getting ready to show you, if you haven't made one of these before, how easy it is to make a

sausage

biscuit

. and sauce, you know, super easy

casserole

, it doesn't have a lot of ingredients, but listen, you know what spring is, you know it's brewing, uh, actually, it's spring, I think it is, you know what I mean, like this who listens on the weekends that we like. For all of us to sit down with our family, this right here is a conversation starter and you know, it's a family favorite, so with that being said, let's go over these ingredients.

Now I'll start by showing, we start right here, take a good look at this. here you can use half and half whole milk or heavy cream, it doesn't make a difference, you know, it's up to you, look because we're going to use this to prepare our sauce, we have to have some flour, of course, we have to take a little bit of that cheddar cheese at that point let's cheat a little bit, I have it every time, we don't always have time to make our homemade

biscuit

s right, so let's go ahead and get our biscuits, you know?

This is super easy and tastes good. Now I can hear them say that I like to make homemade things. Try it like this first. You will see how fast it is and how good it is. Well, here we have some. normal, just normal whole milk, right, I'm going to take this milk, mix it with the eggs, let's make it fluffy now, since I shared the eggs, there you go, come on, we have six big eggs. I'm going to start back here. we have that penis cut look which is that maple bacon from Farmer John's to have a little

sausage

at that time look these are like the links what I'm going to do is I'm just going to break them open and open them at the end and you know, squeeze out all the You know, the actual sausage in the pan while we brown it, now we wanted to give it a little bite, so we got a little bit of these red pepper flakes and then you know when I use seasoning, come on.

All you know, I have that butter, garlic or you can use Creole kick and if you guys don't have that, you know what you can use, you can use like any season, whatever you have and then last but not least is for that's what I like. these products because they're low in sodium so I wake them up with just a pinch of this salt here and here you can see you've been following me for a minute you know I like that kosher salt and boom that fresh black pepper Now here we go What to do is put it all in, it's a

casserole

, so I'm going to put it in my 13 by nine dish, you know, this is my 13 by nine dish and speaking of which, let's go ahead and drizzle this. you can use, you can use butter, you know, you just go ahead and grease it and we want to preheat our oven to 350 degrees, so let's go ahead and start with, you know, the grease part, so I'm going to go ahead, take this . now again you guys can take a stick of butter and move this like this but I like to use this pam here and it's that butter flavor let's start this and that's enough okay so first thing we go to do is What we do is we're going to get our we're going to go ahead and put this bacon together okay, so I'm using my hamburger knife, let's go ahead and open up this cut and I'll start like I said with the bacon.

Okay, let's go ahead and leave this halfway and after that we'll go ahead and continue with the, I guess we'll go with the uh, with the sausage, but it's very easy now because I like mine, everything what I do. I'm more of a meaty cat you know what I mean uh this is the reason we're doing this but if you weren't doing this I'll start right now for most of you just want to make sauces or If you just want to making bacon, you will cut your time in half. If it was on a stove, I can do two things, but now we'll do it like this, then we'll put this together and then I'm going to start next with our with the sausage, okay, look, so the bacon is ready right now.

I want to show you this look right here in this pot, you see this right here, look, this is that good bacon grease and I know everyone doesn't do it. I know a lot of people don't eat bacon grease, but for those of you who take a look at this here, look, I have a jar here, this is where I keep my bacon grease, right, you can see what it is. pretty full what I do is I just put this on top I take this I pour it I let it get everything strain out all the impurities and we go from there now this is what I do if you want to go ahead and have something like If you want to level up like your vegetables, you know what I mean, you want to make a cold roux and something like that, that's it here and when I say cold I don't mean literally freezing, I mean, you know it is like that.

That's that jargon, now you see my jars full, I just wanted to give you guys, you know, the option to start saving it, I cook with it a lot, you know what I mean, but that's enough, now let's drain it, right? You know? I'm going to get rid of some of this oil and then we'll get ready to go ahead and work on this sausage, okay, you just saw that the bacon is ready, we talked about saving the bacon fat, now let's talk about this. listen I'm launching my ebook you guys can check it out it's here now when you see that look you guys can check it out.

That's my third ebook. It's all about that breakfast and brunch just when spring arrives. sitting around, you know, when the weekends come around, you're sitting around with your family and stuff, you want to level up your game, super easy recipes, but listen enough, I'll write it all down in comment number one and put it in the box description, but now let's get to this, this Italian sausage, go ahead, take this, it's not necessary. I was going to use my knife to cut it, but if they use the sausage like that, it will come out. From the looks of it, it comes out of the case fine, so all you have to do is squeeze it, it comes out both sides.

I'm raising my heat, you know what I mean by medium high heat, it doesn't take long. I don't want to have pink because remember we're going to put this in the oven now you guys should already have the oven at 350 degrees okay so remember you've been following me you know I talked about having the right utensils I have this nonstick induction pan right here. I'm using a wooden spoon so I don't scrape or break any of the coating here and a square egg makes it perfect for this here and Some of my subscribers have told me something like, hey, you know what I use, a potato masher, hey, that's, it would be great if I could get one that's coated or something, you know, so I don't break this, but I'll definitely use that idea when I make my jack, you know, when I'm using cast iron, okay, so this is what that we want, we just want to make sure that when we split them in half like this and as we look at them, I don't want to see anything pink, so what I'm going to do now I'm going to go ahead and reduce this, not just reduce it, take it, You know, turn it off, we don't want to overcook it, this here, this is it.

Right now I'm going to let this do its job right here, we don't have any more paint, now let's move on to the next step. Okay, so I bought another paper plate that you know me by. I have it lined. You know, a paper towel and I'm putting it here so that it can drain the grease or any unwanted grease that it has deposited. Let's also put this aside and then let's get to work. in that sauce put the eggs together open these cookies and make some magic okay so now comes the fun part hey you know what?

Now that I say this, this is a great activity for you to do with your loved ones, you know what I do? I mean you have company, you have your family, you know you can get everyone involved, everyone can get involved in doing something, you know what I mean, you know in the kitchen, introduction to cooking, I'm going to go ahead and cut this like this. and then I'm going to cut that like this so that each of these makes a different piece, so we just cut it into quarters, we get the fat 13 by nine and then when you have them, we start adding them like this, now you see how I'm just putting these here in no particular order, none of that we just put them in, so now we're going to go to our sausage, we're just going to sprinkle this over here, as you see, remember that the bacon now depends on How did you make that bacon?

You know what I mean? Does it fall apart like that for you? I mean, listen, this is good. I don't even need my knife, so I'll tell you what we're going to do. Take this, bring this. here now we'll take this, move this a little more and add this you guys can crumble it if it's crunchy enough for me, I like it somewhere between crunchy and a little bit soft, okay? now we have bacon sausage, you know, we have the biscuits on the bottom, now let's go with that cheese, you know, we're just going to sprinkle some cheese here like this, now here's where you guys can add as much of this as you'd like to know okay, now we're going to go with the eggs, go ahead, crack the eggs, get a bowl with the eggs, now we add our milk, now we're going to go ahead and add a little bit of salt, we're going to add a little bit of black pepper, take our whisk and now we whisk, okay, I mixed this, now what you want to do is just pour it in there, you know, right over the cheese, I like to just spread it, you know, on my own, not just pour it. in one place, I just want to make sure everything has a little bit of that, you know that egg mixture right now.

I'm going to say this last but not least, this is what it looks like now we want to go ahead and get that sauce together then we'll pour it on top put it in the oven and then we'll put it down guys okay so I didn't show this from the beginning because I wasn't sure what. I was going to make but I decided to go wrap, you want to get two tablespoons of butter and I mean, we want to melt this, okay, you have my butter, it's nice melted, so we're going to do it like this, you know when we're making any type of roux, anything with flour, we just start adding a little bit and remember it's all in the wrist.

Don't get nervous. Look, this is perfect for you to learn right now. You know what? I mean, we just do it just like you see here, now we just want to cook some of this raw flour with the right flavor, which doesn't take very long. I'm going to go ahead and take my heavy whipping cream half and half and if you guys are using whole milk, it's going to take a little bit more, so we're going to start adding a little bit here, as you see, a little bit at a time, we move it around very easily. , you have been.

Follow me for a minute, we already know how to do this right, you know what I mean, hey, you can never practice too much, you know what we just want to keep moving it and for those of you who don't know you. You can look at the color right now and you can see that yes sir, this is going to be one of those white sauces, you know what I mean, it's super delicious, we're going to add the seasoning in just a minute and as you move it around and it heats up and it starts to cook, it thickens, we keep going like this and eventually when we have all of our liquid in, you know it starts to get soft, now I'm going to start adding a little bit of my butter, garlic, I'm going to go with my flakes now, okay, like this that you'll see this here, this is what I love, I like this consistency, here I just tried it, I like it, I love it, remember, this is where If you want to try it and make sure it tastes good to you, that way When you add it it will be perfect.

You can cut them and put them directly on the plate. You won't have any problems with any of the people. Eat it, they won't add anything to it now, you want to drink it and what we're going to do is just pour it on top, you know what I mean, you don't have any particular way, just pour it. now we're getting ready to put this in the oven at 350 degrees we're going to put it in the oven for 30 to 35 minutes so let's do it right here we go I told you 30 to 35 minutes but that's what it looks like . after 30 minutes tell me what you think now listen I'm going to let it cool a little bit I'm going to take my plate and then we're going to cut this okay now see if you want to sprinkle some. garnish on top of that you can do that too you know that will make it stand out but for me I have people here waiting I'm not even going to let it cool completely I'm just going to go ahead and grab my spatula and I mean try to cut this all the way through. down, let's double check now we're just going to take it, lift it up like this, take a look at that over there, ah yeah, let me go ahead and bring this plate a little closer, bring this.

So, so you can see it, look at that, right there, there's fire, friends, hey, I can't wait, my mouth is watering, you know, I'm just talking about it, so let me get on with it, let me get on with this, oh yes, simple. breakfast, guys, see that right there, hey, everything was made super easy to do, very, very familiar, friendly, you know what I mean, but enough talking, let me ruin it, that's good now that there's fire, hey, you have to do this yes. You've done something like this before, let me know, but this right here is super simple again, it's family friendly, you know, especially if you get your family involved, you guys come in the kitchen and do it now, no.

Forget it, look, I'm done. to publish my third e-book. I'll post the recipes and let you know which one it is in comment number one.and I will also put it in the description box. Hey, you know what the most important part is. it is and where they get their value from it's only five dollars guys and I'll put the link to the other two that I have so I only got a total of three and a hardcover book is coming, you know, this fall. but right now, listen, get this, you know, do this with your family, you're talking about bringing everyone a little closer together and you can do this and be proud of it with just regular store-bought items, you know, that being said. and I don't want to talk too much listen if you are new to my channel let me take this time to say hello thank you for watching this video don't forget to like, subscribe and hit the bell so you can be notified every time I drop any of these fire recipes and with that said, guys, I'm out of here, peace.