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
Egg Bake
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
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.
NOTES
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!
