Country Fried Steak and Biscuit Breakfast Bake Step-by-step instructions

Before you start

Before you begin, ensure all ingredients are ready for assembly. Cut your country-fried steak into consistent, bite-sized strips to ensure even distribution. Quarter the biscuits into uniform pieces so they cook through at the same rate.

Have your shredded Monterey Jack cheese measured and ready to go. Whisking the eggs in a separate bowl before assembly ensures they are fully incorporated, resulting in a smooth custard that binds the casserole together perfectly as it heats in the slow cooker.

Instructions

Assembly Phase

1. 1Layering the casserole
   Place the cubed country-fried beef steak strips, quartered buttermilk biscuits, and shredded Monterey Jack cheese into the base of the slow cooker. Ensure the ingredients are evenly distributed to create consistent layers throughout the dish.
   Look for The slow cooker base is filled with a uniform distribution of meat, biscuit pieces, and cheese.
   Tip Cut the biscuits into uniform quarters so they cook evenly throughout the casserole.

At the end of this phase, the slow cooker should be filled with a well-distributed mixture of steak, biscuit pieces, and cheese. Ensure that no single ingredient is clumped together, as this will result in uneven texture.

The layers should look uniform and ready to receive the liquid components, which will eventually bind everything into a cohesive breakfast bake.

Liquid Incorporation Phase

2. 2Adding the egg and gravy mixture
   In a separate bowl, whisk the eggs until fully combined. Pour the whisked eggs and the creamy white pepper gravy over the layered ingredients in the slow cooker. Ensure the liquid covers the dry ingredients to allow for proper absorption.
   Look for The liquid mixture has settled into the layers and covers the majority of the biscuit and steak pieces.
   Tip Whisk the eggs thoroughly to ensure a smooth, uniform custard texture as the casserole cooks.

Once the whisked eggs and creamy white pepper gravy are poured over the solid ingredients, verify that the liquid has reached the bottom of the slow cooker. The liquid should cover the base ingredients, providing the necessary moisture for the biscuits to soften and the eggs to cook into a creamy custard as the heat builds.

Slow-Cooking Phase

3. 3Slow cooking and serving
   Cover the slow cooker and cook on HIGH for two and a half hours. Once the biscuits have puffed through the bubbling gravy, ensure the internal temperature of the egg mixture reaches at least 160°F (71°C) to cook the eggs through. Serve warm, topped with freshly cracked black pepper and chopped green onions.
   Look for The biscuits are puffed and golden, and the gravy is bubbling around the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Check for doneness by inserting a knife into the center to ensure the egg mixture is set.

During the final cooking phase, monitor the casserole for the characteristic bubbling of the gravy around the edges. The biscuits should appear puffed and lightly golden on the surface. Check that the internal temperature has reached 160°F (71°C) to ensure the eggs are fully set and the dish is safe to serve.

Common mistakes

A common mistake is overcrowding the slow cooker or failing to distribute the ingredients evenly, which can lead to uneven cooking and pockets of undercooked egg. Ensure you do not skip the step of whisking the eggs thoroughly, as this is essential for the structure of the bake.

Avoid lifting the lid during the first two hours of cooking, as this releases heat and moisture, significantly slowing down the process and preventing the biscuits from puffing up correctly.

How to tell it’s done

The casserole is done when the biscuits have puffed significantly and are golden brown on top. The gravy should be bubbling around the edges of the ceramic insert. Most importantly, the egg custard must be fully set.

Use a digital thermometer to verify that the center of the bake reaches an internal temperature of at least 160°F (71°C) to ensure the eggs are safely cooked through. Let the casserole rest for at least 5 minutes before serving to allow the layers to firm up slightly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Egg dishes: 160°F (71°C) in the thickest part