BREAKING PLATES RECIPES

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
• In a large skillet over medium high heat break up uncooked sausage and brown until cooked through and no longer pink. NOTE: Do not drain as this adds flavor.
• Place 4 TBS butter in with cooked sausage and stir until butter has melted. Add in flour and mix well for 1 minute until sausage is coated well. (NOTE: cooking for 1 minute cooks the raw flour taste out of the flour.)
• Turn burner to a high heat and gradually add in milk one cup at a time slowly. (Add in one cup, stir, as it thickens add in 2nd cup, stir, add in 3rd cup as mixture thickens somewhat and stir.) Will take a few minutes to get a nice consistency. (I usually just need 3 1/2 cups to keep a thick consistency needed for the casserole.)
• Season sausage gravy with salt, pepper, onion powder, and garlic powder. Stir to combine. Turn off heat and allow to rest and finish thickening while we work on next steps.
• Roll out crescent roll dough into the bottom of prepared baking dish going up the sides 1/4 of an inch. Pinch together any open seams on thee bottom. (NOTE: crescent roll sheet dough will work as well.)
• Pour sausage gravy over crescent roll dough in prepared baking dish. (NOTE: sausage gravy will still be warm and will have thickened more.)
• In a medium bowl whisk together eggs, salt & pepper. Pour egg mixture over the sausage gravy in prepared baking dish. Sprinkle with shredded cheese.
• Bake in preheated oven for 40-45 minutes. The crescent roll dough should be golden brown and cooked through, the eggs should be set with no jiggle in the center and the cheese golden brown. (NOTE: visit my instructional video below if needed.)
• Allow casserole to rest a few minutes, then slice into squares, and ENJOY.