Thursday, October 24, 2013

Sausage Biscuit Souffle with Creamy Gravy and Sucre Macaron Giveaway!

It's day 2 of the Sucre Macaron Giveaway (entry below) and because we have a giveaway I wanted to cook something extra special...My Sausage Biscuit Souffle with Creamy Gravy is pure goodness!

I think I am getting a tad bit addicted to making's just something about all those goodies in one dish that makes me happy!

I started off my casserole with some perfectly flaky, Pillsbury biscuits, lots of tasty Johnsonville Breakfast Sausage and you know I can't cook without my happy eggs!

I browned the sausage in a little olive oil, then I added a diced red onion, a little garlic and a sprinkling of seasonings.

I then mixed my happy eggs, with heavy cream, whole milk, and plenty of spices.

Spray a casserole dish, cut the biscuits in half, place on bottom of dish, cover with sausage mixture, top with lots of cheese and pour egg/milk mixture over the cheese.

Bake at 375 degrees for 40-50 minutes, check after 30 minutes. Allow souffle to rest 10 minutes while you make the creamy gravy.

My souffle is piping hot and smothered in creamy gravy. It's time to eat people, and don't forget to save room for dessert and enter the Sucre Macaron giveaway below!

Sausage Biscuit Souffle with Creamy Gravy

1 lb. Johnsonville Sausage links
1 can Pillsbury Grand Biscuits
6 eggs
1/2 cup milk
1/2 cup heavy cream
1 cup jack cheese, grated
1 cup sharp cheese, grated
1/2 cup red onion, diced
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon creole seasonings
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon hot sauce
Italian Parsley to garnish

For the Sausage Gravy:

pan drippings from sausage
2 tablespoons of flour
1 cup milk
1 cup heavy cream
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
pinch of cayenne
hot sauce
Italian parsley


Preheat oven to 375 degrees.

Mix seasoning blend together and set aside.

Cut sausage links into 3 pieces. In a medium skillet add 1 tablespoon of olive oil, add sausage to pan, cook over medium heat for about 7 minutes, add onion, 1 teaspoon of seasoning blend and cook 5 minutes more. Add garlic and cook 1 minute more.

Slice biscuits in half, place biscuits tightly into a greased casserole dish around 9 inches. Top biscuits with sausage/onion mixture, reserve some of the onions in the pan to make the gravy with, about 1 tablespoon. Top the sausage with all the cheese.

In a bowl, beat the eggs with the remaining seasoning blend, hot sauce, milk and heavy cream. Pour over the sausage/cheese mixture. Bake at 375 for 40-50 minutes. Remove from heat and allow to rest about 10 minutes before serving with the hot gravy.

To prepare the gravy, heat pan drippings over medium heat, whisk in the flour, add the seasonings and cook, whisking for about 1 minute, whisk in the hot sauce, milk and cream, bring mixture to a boil, reduce heat to simmer and cook for about 2-3 minutes. Serve immediately.


  1. This sounds delish. Great breakfast for dinner dish.

    Wishes for tasty dishes,

  2. OMGosh Lisa... I adore every little thing about this recipe! Souffles are amazingly beautiful aside of being delicious, and to be able to use my favorite Johnsonville sausages AND a can of easy to make biscuits? LOVE! Oh, and let's not forget that I was just in NOLA and couldn't afford to buy any of those glorious treats from Sucre, so I'm SQUEALing right now :)

    1. Such a simple dish Bec...and I hope you win the Sucre..those treats...just yummy!

  3. I don't know how you do it Lisa but each one of your recipes are just better and better! This looks so delicious I am going to have to buy ingredients and make it for Sunday breakfast. Beautiful pictures and a drool worthy recipe! Thank you!

  4. Going to make this recipe tomorrow! Yum!

  5. Lisa,
    This souffle looks so delicious! I want to make one right now! But I think I'll wait for breakfast :)
    Thanks for sharing.

  6. Can this be made the night before and baked the next morning?

    1. Yes...but make sure you bring it to room temperature before baking.

  7. Looks totally awesome. So happy for your successes and good karma.

    1. Thank you Peter and thanks for the support...I truly appreciate it!

  8. I would like to know how wide and deep the casserole dish is and do you use all of the biscuits squeezed together. Can't wait to try this recipe. thanks Bob Felt

    1. I believe this was a 9 or 11 inch and it works great, you could even get away with a 13X9 it just want make it as thick as this...but still tasty.

    2. Thank you. I look forward to this and other recipes. bob

  9. I made this recipe for the first time in November and my husband and I have fallen in love with it. Now we make it at least once a month for our Sunday breakfasts!

    Thank you for all you recipes. Having lived in Louisiana (and the Husband being from Louisiana), it's nice to find some Cajun flavored recipes that we both can love.

    1. I am so glad you enjoyed the recipe...thank you so much for trying it.


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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