TURKEY GRAVY, EGGS AND BISCUIT BREAKFAST CASSEROLE

Cut the Pillsbury biscuits into quarters by cutting each biscuit in half and then cutting those halves in half again.

Melt about a half stick of unsalted butter in a pan.

Place the biscuit pieces into the melted butter, ensuring they cover the bottom of the pan.

Scramble the eggs in the remaining butter in the pan until cooked, then set aside.

Brown 1 pound of ground turkey in a separate pan with a little vegetable oil, breaking it apart as it cooks.

Add Uncle Steve's Bird Shake, onion powder, Italian seasoning, and Cajun seasoning to the turkey, mixing well.

Once the turkey is browned and no longer pink, add about 1.5 tablespoons of flour to the pan and mix for about two minutes to cook off the raw flour taste.

Pour in 1 cup of half-and-half and mix until incorporated.

Season the gravy with black pepper and about a quarter teaspoon of salt, then add more Cajun seasoning to taste.

Cover the gravy and let it come to a boil to thicken slightly, then remove from heat.

Layer the scrambled eggs on top of the biscuit pieces in the pan.

Sprinkle about half of the 8-ounce pack of mild cheddar cheese on top of the eggs.

Spread the turkey gravy mixture evenly over the cheese and eggs.

Bake in a preheated oven at 350°F for about 30 minutes.

After 25 minutes, check for bubbling around the edges and remove from the oven.

Let the casserole cool for about 15 minutes before serving, then garnish with parsley.

Equipment Needed

Spice Level:

Allergens