Ingredients:
10 to 12 eggs (mix with 3 tbsp sour cream+ 1 tbsp heavy whipping cream black pepper)
16 oz of longaniza (sausage or chorizo)
3 tbsp of Ap Flour
1/2 tsp cumin,
1/2 onion powder
1/2 black pepper
2 1/2 cups of milk
1 cup of heavy whipping cream or half & half
1 tsp of chicken bouillon or salt
Biscuits recipe- https://www.youtube.com/watch?v=e9Suf6SL6yo
Or 2 packs of biscuits
Mexican cheese blend
Instructions:
Crack the eggs into a bowl. Add a dollop of sour cream and a splash of heavy whipping cream. Sprinkle some black pepper. Beat the eggs until they are well combined.
Add the Mexican sausage (longaniza or chorizo) to a pan. Break down the sausage and cook it thoroughly for 6-8 minutes.
To the remaining fat in the pan, add all-purpose flour. Stir until fully combined—season with cumin, black pepper, and onion powder. Add milk and additional heavy whipping cream. Continue mixing until everything is well combined. Add chicken bouillon or salt to taste. Once mixed, turn off the burner. The gravy should be nice and thick.
Preheat your oven to 350°F. Butter a casserole dish. Place the biscuits at the bottom of the dish. (If using store-bought biscuits, cut them into little squares.) Add the cooked sausage over the biscuits. Sprinkle Mexican cheese blend over the sausage. Pour the beaten eggs over the cheese. Place the cut biscuit squares over the top of the cheese. Pour the prepared gravy over the biscuits. Top with additional cheese.
Place the casserole in the preheated oven. Bake for 35-40 minutes. Check for doneness by giving the casserole a little shake. If it jiggles, it’s not fully cooked.
Once fully cooked, remove the casserole from the oven. Let it cool slightly before serving.
Tips:
Place a parchment paper over the baking dish for the last 8 to 5 mins to avoid cheese burn.
Feel free to customize the recipe to your liking and preferences. Enjoy this Mexican style sausage biscuits and gravy casserole!
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