Instructions:
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Preheat your oven to 350°F (175°C).
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In a skillet, cook the sausage over medium heat until browned and fully cooked. Drain off any excess fat.
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Turn the heat to medium-low and sprinkle the gravy mix directly over the cooked sausage. Pour in 1 cup evaporated milk and 1 cup water, stirring to combine. Let the mixture simmer until thickened.
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In a separate bowl, whisk together the eggs, 5 oz. of evaporated milk, salt, and pepper. Pour into a pan and lightly scramble over medium heat until just set.
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Grease a 9x13 baking dish. Layer ⅓ of the sausage gravy in the bottom, then add half of the scrambled eggs.
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Repeat the layering process: another portion of gravy, the remaining eggs, and finally the rest of the sausage gravy on top.
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Place the refrigerated biscuits over the top of the casserole in a single layer.
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Bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.
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Serve warm and enjoy a satisfying, crowd-pleasing breakfast!