Sausage Gravy Breakfast Skillet with Cornbread Muffin
Description
Make breakfast special with a delicious breakfast casserole.
Ingredients
1 lb. bulk hot pork sausage
2.64 oz. package country gravy mix
3 1/3 c. milk, divided
4 hard boiled eggs, peeled and diced
2 - 6 oz. packages Martha White Buttermilk Cornbread and Muffin Mix
2 T. sugar
Directions
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Preheat oven to 400 degrees.
Heat a 10 inch cast iron skillet over medium heat; add sausage; cook until browned.
Combine gravy mix and 2 c. milk in a medium bowl; whisk until smooth; pour over sausage . Cook; stir over medium heat until thickened and bubbly. Stir in diced eggs. Remove from heat.
Combine cornbread mix and sugar with remaining 1 1/3 c. milk in a medium bowl; stir until smooth. Pour evenly over sausage mixture.
Bake 22 - 28 minutes or until cornbread is golden brown.
Serve.
8 servings.