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!Print
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
The equipment section above contains affiliate links to products we use and love!
Prepping this in advance: The egg bake can be prepped completely in advance and stored in the refrigerator. I’d recommend bringing it to room temperature for 30 minutes before baking!
- 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!
If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…
You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.
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‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta
If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. to stop it happening again, make sure the storage space is nice and dry.
Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.
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While the rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.
Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed container for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.
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tera peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.
When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.
Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.
As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the indications on the pack.
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Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple solution. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.
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Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.
Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.