Saturday, November 26, 2011

Make Ahead Christmas Breakfast Casserole

As Christmas approaches, I plan to share all kinds of Kitchen Witch recipes that have my trademark ease of preparation and lightened up approach because I'm determined this holiday season not to put on any weight!

Especially since I've added videos to my repertoire - people, every transgression shows - whether that be a late night or an extra profiterole!

With that said, I have a fabulous recipe to share today for an easy to assemble breakfast casserole that can be made the night before and baked off in the morning. It features turkey sausage, mushrooms, biscuits, and a to die for creamy pan gravy.

 Turkey Sausage, Egg, and Biscuit Casserole
Click HERE for the printable recipe

Please enjoy my easy to follow, step by step video!

Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 6

  •  1 tsp extra virgin olive oil
  • 1 lb turkey sausage removed from casings
  • 2 stalks diced celery
  • 1 small diced onion
  • 5 thinly sliced button mushrooms
  • 1/4 tsp each salt, pepper, herbes de provence (or dried thyme)
  • 7 eggs
  • 1 1/4 cups 1% milk
  • 3/4 cup Philly Light Chive and Onion Cream Cheese
  • 1 tube Pilllsbury buttermilk biscuits
  • 1 1/2 cups grated Gruyere cheese
  • 1 1/4 cups 1% milk
  • 1 .87 oz, 24 gram package dried turkey gravy mix
  1. Preheat oven to 375. Coat a 7x11 baking dish with cooking spray.
  2. Brown sausage, celery, onion, and spices in 1 tsp extra virgin olive oil in a non-stick pan over medium heat. Set aside
  3. Melt the cream cheese and warm milk together in a small saucepan to form a base cream sauce. Let cool and then whisk the cream cheese mixture together with the eggs salt, and black pepper.
  4. Layer biscuits in prepared dish. Top with ground turkey mixture, and 1/2 the gruyere cheese. Pour the egg mixture over all and top with the remaining cheese.
  5. Bake at 375 app 20-30 minutes.
  6. While the casserole bakes, whisk the other 1 and 1/4 cups of milk with the dry turkey gravy mix in a small sauce pan over medium high heat just until the gravy thickens and set aside. 
  7. Serve with the gravy spooned over all.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

1 comment:

  1. Thanks for sharing your recipe video. I'll try it out this summer (it's April in our part of the world). I don't want to put on any weight as well.