I saw a recipe on Real Sustenance for Cheesy Sausage Biscuit Breakfast Casserole, and it looked amazing. Too bad I couldn’t eat many of the ingredients in it. So, like most of my recipes, this Sausage And Biscuit Breakfast Casserole has been created to fit my allergies.

I was amazed at how good it turned out. I managed to make it creamy without including any cheese! It’s like a big casserole dish of biscuits and gravy, with a bunch of yummy meats and veggies added in. Yum!

Sausage, Bacon, And Biscuit Breakfast Casserole

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Ingredients Method

Ingredients

Sausage Gravy:

2 lbs ground pork
2 tablespoon sage
2 tablespoon thyme
1 tablespoon garlic powder
2 cups almond milk
½ cup almond flour
2 tablespoons arrowroot flour or coconut flour

Biscuit Topping:

3 cups almond flour
½ tablespoon cream of tarter
¼ tablespoon baking soda
¼ teaspoon sea salt
3 tablespoons arrowroot flour You can also use coconut flour or tapioca starch.
4 tablespoons water
¼ cup melted ghee You can also use butter or coconut oil.

Other Ingredients:

8 slices bacon cooked and cut into small pieces
2 cups raw spinach

Method

Preheat oven to 350 degrees.
Cook ground pork on the stove.
Once it’s cooked, add the rest of the gravy ingredients. Simmer until thickened.
Mix all of the biscuit ingredients together. It will be crumbly when thoroughly mixed.
In an 8×11 or 9×13 baking dish, put a layer of bacon, a layer of spinach, a layer of sausage gravy, and a layer of biscuit topping.
Cover with aluminum foil and bake for about 40 hour. Remove foil and bake for another 20ish minutes.