Biscuits and Gravy Casserole

In a large skillet over medium heat, brown the breakfast sausage, breaking it up as it cooks.

Once cooked, remove half of the sausage from the skillet and set it aside for later.

To the remaining sausage in the skillet, add the butter and let it melt.

Stir in the all-purpose flour and cook for at least 3 minutes, stirring constantly, to cook out the raw flour taste.

Slowly whisk in the half and half, about 1/2 cup at a time, until the gravy is smooth.

Season the gravy with cajun seasoning, red pepper flakes, and plenty of black pepper. Continue to stir until the gravy thickens, then remove from heat and set aside.

Open the can of biscuits and cut each biscuit into 9 bite-sized pieces.

In a mixing bowl, crack the eggs. Add the milk and season with cajun seasoning or salt. Whisk until well combined.

Grease a 9x13 inch baking dish. Arrange the biscuit pieces in an even layer on the bottom.

Sprinkle the reserved cooked sausage over the biscuit pieces.

Top with 1.5 cups of the shredded cheese (a mix of cheddar and pepper jack).

Pour the whisked egg mixture evenly over the cheese layer.

Spoon the prepared sausage gravy over the top, spreading it to cover the casserole.

Sprinkle the remaining 1.5 cups of shredded cheese over the gravy.

Bake uncovered in a preheated oven at 350°F for 35-40 minutes, until the casserole is set and the top is golden brown.