Breakfast Lasagna – Topped with Fried Eggs
1 pound bulk sausage
1/3 cup flour
4 cups milk
1 teaspoon salt
3 teaspoons black pepper
¼ – ½ teaspoon cayenne pepper (optional
1 can buttermilk grands biscuits
2 cups shredded cheddar cheese
Pre-heat oven to 350 degrees.
In a large skillet on a medium temperature brown bulk sausage breaking up in small pieces until there is no pink left. Reduce temperature, add flour and mix well. Add salt, pepper and cayenne pepper to milk. Whisk in well. After flour is incorporated add milk mixture slowly stirring continuously until mix in. Cook for 8 minutes or until gravy has thickened, stirring occasionally to prevent sticking.
While gravy is simmering, spray a iron skillet , large muffin tin or 9 x 13 pan with Pam.
Pull biscuits apart in layers. Layer biscuits, gravy mixture and cheese, continue layers until pan is filled, ending with cheese.
Bake for 35-40 minutes.
Fried Eggs – In a small-medium skillet sprayed with Pam, fry eggs 1- 2 at a time, after removing from skillet, salt and pepper to taste.
When lasagna is done, top with eggs and bake for an additional 5 minutes.