This recipe is sponsored by ALDI
Holiday times mean big food times, and big food times mean WE START WITH BRUNCH.
My love for this biscuits and gravy egg bake is borderline over-the-top. There are zero things not to love about a casserole-style dish of fluffy eggs and cheddar baked up with little bites of tender flaky biscuit pieces poking out the top, and buried under a blanket of creamy, savory, mildly spicy green chile sausage gravy.
It is THE brunch dish of 2020 for me because:
- It’s so easy.
- It’s a crowd favorite.
- Each piece gets smothered in green chile gravy.
- Repeat: green chile gravy.
- And how about just a little more gravy.
- It’s really, really delicious.
I like to pick up all the ingredients for this at ALDI: Simply Nature Organic Whole Milk, Simply Nature Organic Cage Free Eggs, Bake House Creations Jumbo Buttermilk Biscuits, Appleton Farms Premium Pork Sausage, Pueblo Lindo Chopped Green Chiles and really good Happy Farms Shredded Mild Cheddar Cheese. Super short ingredient list.
If I manage to venture out to the store, even though I have a short list, what are the chances I find a few other yummy ALDI holiday treats waiting for me on the shelves? 100%.
But also, what about if you’re not wanting to / able to leave the house right now? VERY RELATABLE. You can shop ALDI via Instacart which is how I do 90% of my real-life ALDI shopping. Not sure about you, but I almost always have to work a little harder to make my cart total get past $35 for free delivery because ALDI is so affordable! Oh darn, looks like I need to throw in a few extra boxes of our favorite wheat crackers, a couple of packages of amazing marinated olives, and at least three bricks of goat cheese with blueberries. Shoot. Bummer. …How soon can it get here?
Okay, biscuits and gravy egg bake.
Here’s what happens: we just layer all the good things. Whisked eggs, biscuits, cheddar cheese, green chile sausage gravy…
And cover with more sausage gravy.
We might just need to call it like it is: the holidays are probably a little weird for most of us right now. A brunch with close family and friends can make it seem just a little more normal. Even if that brunch is for a smaller group than we’d wish for.
Food is my ultimate favorite way to bring little joys into the everyday, and in this season, HOLY SMOKES we need those little joys! We need that biscuits and gravy egg bake. We need extra sausage gravy. Whisk the eggs, grate the cheese, pop the biscuit pieces in there, and let’s eat.
Easy biscuits and gravy egg bake brunch for the win.
My friend Sarah (of Sarah’s White Chicken Chili fame) told me about this recipe on Tasty a few years ago and I just finally got around to trying it! I changed up the layers a bit from their version, and I knew I had to make it a green chile gravy when I saw a local restaurant with biscuits and green chile gravy item on their takeout brunch menu, which is how we ended up at this delicious biscuits and green chile gravy egg bake point in our lives!
Common Questions About Biscuits and Gravy Egg Bake
It sure can! The egg bake can be prepped completely in advance and stored in the refrigerator. We’d recommend bringing it to room temperature for 30 minutes before baking.
Yes! We’d suggest replacing the pork sausage with mushrooms.
You can store leftovers of the egg bake covered in the fridge for 3-4 days.
Biscuits and Gravy Egg Bake! YES! A casserole-style dish of fluffy eggs and cheddar baked up with little bites of tender flaky biscuit pieces, and buried under a blanket of creamy green chile sausage gravy.
Green Chile Sausage Gravy
- 1 lb. Appleton Farms Premium Pork Sausage
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups Simply Nature Organic Whole Milk
- 1/2 teaspoon salt
- 1 can Pueblo Lindo Chopped Green Chiles
- 8 Simply Nature Organic Cage Free Eggs
- 1/2 cup Simply Nature Organic Whole Milk
- 1/2 teaspoon salt
- 12-ounce tube of Bake House Creations Jumbo Buttermilk Biscuits (about 6–8 biscuits), cut into small cubes
- 1 cup Happy Farms Shredded Mild Cheddar Cheese
- Cook the Sausage: Brown the sausage in a large cast iron skillet. Remove from pan. Drain off excess grease.
- Make the Gravy: Melt butter in the same cast iron skillet over medium-low heat. Whisk in flour; stir until thickened, 2-3 minutes. Whisk in the milk, about 1/2 cup at a time, until a smooth gravy comes together. Add salt, diced green chiles, and sausage back to the gravy. Stir to combine.
- Whisk the Eggs: In a separate bowl, whisk eggs with milk and salt.
- Assemble the Egg Bake: Preheat the oven to 350 degrees. Place half of the biscuits over the bottom of a greased 9×13 pan. Pour eggs over top. Sprinkle with cheese and dollop with some of the gravy (but save some gravy for later). Arrange with remaining biscuits. Bake for 35 minutes, until eggs are set.
- Eat Up: Serve slices warm from the oven, with a scoop of that green chile sausage gravy over the top (thin it out with a little more milk so it’s semi-pourable, since it usually thickens as it cools). Brunch dreams realized.
- Category: Brunch
- Method: Bake
- Cuisine: American
Keywords: egg bake, biscuits and gravy egg bake, biscuits and gravy, holiday breakfast, holiday brunch
Thank you to ALDI for sponsoring this post!