Biscuits And Gravy Recipes

Biscuits and Gravy: a very important cowboy staple. So dadgum delicious. And the gravy technique is applicable to just about any gravy situation you may come across on your path through life, like chicken fried steak or even turkey at Thanksgiving.

Ingredients:

• 1 lb Breakfast Sausage
• 1 can 16 Oz Canned Biscuits
• 2 tbsp Flour
• 1 cup Milk
• Salt
• Pepper

Instructions:

1. Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain.
2. Place your biscuits into the oven to cook according to the instructions on the can.
3. Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.
4. Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.
5. After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them

Biscuits And Gravy • Yield: 4 servings
Ingredients:

• 1 lb Breakfast Sausage
• 1 can 16 Oz Canned Biscuits
• 2 tbsp Flour
• 1 cup Milk
• Salt
• Pepper

Biscuits And Gravy Nutrition Facts:
• Diet: Low-Carb
• Calories: 100.41
• Fat: 143.39
• Carbs: 30.64
• Protein: 89.08
• Cholesterol: 115.37
• Calcium: 65.47
• Sodium: 178.10

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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A Basic Breakfast Sandwich Recipe That’ll Have You Feeling #blesst Recipes

Ingredients:

• 2 breakfast sausage links
• 1 large egg
• Kosher salt
• Freshly ground black pepper
• 1 bagel
• 3 or 4 pieces of lettuce
• 1 slice Swiss cheese
• 2 tomato slices

A Basic Breakfast Sandwich Recipe That’ll Have You Feeling #blesst • Yield: 4 servings
Ingredients:

• 2 breakfast sausage links
• 1 large egg
• Kosher salt
• Freshly ground black pepper
• 1 bagel
• 3 or 4 pieces of lettuce
• 1 slice Swiss cheese
• 2 tomato slices

A Basic Breakfast Sandwich Recipe That’ll Have You Feeling #blesst Nutrition Facts:
• Diet:
• Calories: 29.85
• Fat: 26.41
• Carbs: 19.08
• Protein: 32.76
• Cholesterol: 82.25
• Calcium: 48.58
• Sodium: 36.76

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cowboy Breakfast Casserole with Sausage and Spinach Recipes

Assemble this easy sausage, egg, and cheese casserole the night before you plan to bake it. Then toss it straight from the fridge into the oven—no need to preheat!—while you make coffee and slice some fruit to serve alongside for a casual, comfortable breakfast.

Ingredients:

• 7 slices white sandwich bread
• 1 pound bulk breakfast sausage
• Softened unsalted butter or nonstick vegetable cooking spray (for pan)
• 4 scallions, white and pale green and dark green parts separated, thinly sliced
• 1 (10-ounce) package frozen spinach, thawed, squeezed dry
• 8 ounces cheddar cheese, shredded (about 2 cups)
• 8 large eggs
• 1 1/2 cups milk
• 1/2 cup full-fat Greek yogurt
• 1 teaspoon mustard powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8–10 minutes.
2. Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.
3. Butter a 3-quart baking dish. Arrange 6 bread slices in dish in one layer, covering bottom of pan completely and cutting slices to fit if needed. Tear remaining slice into smaller pieces to fill in any gaps.
4. Using a slotted spoon, transfer sausage to baking dish, scattering over bread.
5. Heat skillet over medium and add white and pale green scallion parts. Cook, stirring, until softened and just starting to take on color, about 3 minutes. Add spinach, stir to combine, and cook until warmed through, 1–2 minutes more. Top sausage with spinach mixture, then top spinach mixture with cheese.
6. Whisk eggs, milk, yogurt, mustard powder, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.
7. Uncover dish and transfer to a cold oven. Heat oven to 375°F and bake casserole until eggs are puffed and cheese is browned, about 40 minutes.
8. Let casserole cool several minutes. Top with dark green scallion parts.
9. Casserole can be assembled 1 day ahead. Tightly cover and chill.

Cowboy Breakfast Casserole with Sausage and Spinach • Yield: 14 servings
Ingredients:

• 7 slices white sandwich bread
• 1 pound bulk breakfast sausage
• Softened unsalted butter or nonstick vegetable cooking spray (for pan)
• 4 scallions, white and pale green and dark green parts separated, thinly sliced
• 1 (10-ounce) package frozen spinach, thawed, squeezed dry
• 8 ounces cheddar cheese, shredded (about 2 cups)
• 8 large eggs
• 1 1/2 cups milk
• 1/2 cup full-fat Greek yogurt
• 1 teaspoon mustard powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg

Cowboy Breakfast Casserole with Sausage and Spinach Nutrition Facts:
• Diet: Low-Carb
• Calories: 199.56
• Fat: 278.79
• Carbs: 49.18
• Protein: 228.22
• Cholesterol: 718.14
• Calcium: 290.76
• Sodium: 286.38

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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How to Make Sausage Gravy Like a Dang Genius Recipes

Ingredients:

• 4 ounces breakfast sausage
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper

How to Make Sausage Gravy Like a Dang Genius • Yield: 4 servings
Ingredients:

• 4 ounces breakfast sausage
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper

How to Make Sausage Gravy Like a Dang Genius Nutrition Facts:
• Diet: Low-Carb
• Calories: 65.05
• Fat: 98.34
• Carbs: 20.71
• Protein: 44.53
• Cholesterol: 91.53
• Calcium: 86.78
• Sodium: 90.75

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sausage and Potato Breakfast Casserole Recipes

Ingredients:

• 1 pound bulk breakfast sausage
• 2 tablespoons all purpose flour
• 1 1/2 cups milk (do not use low-fat or nonfat)
• 1 1-pound package frozen shredded hash brown potatoes
• 4 green onions, finely chopped
• 1 1/4 cups grated sharp cheddar cheese

Instructions:

1. Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
2. Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.
3. Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.

Sausage and Potato Breakfast Casserole • Yield: 6 servings
Ingredients:

• 1 pound bulk breakfast sausage
• 2 tablespoons all purpose flour
• 1 1/2 cups milk (do not use low-fat or nonfat)
• 1 1-pound package frozen shredded hash brown potatoes
• 4 green onions, finely chopped
• 1 1/4 cups grated sharp cheddar cheese

Sausage and Potato Breakfast Casserole Nutrition Facts:
• Diet: Low-Carb
• Calories: 131.02
• Fat: 180.77
• Carbs: 39.85
• Protein: 132.79
• Cholesterol: 174.14
• Calcium: 166.36
• Sodium: 192.24

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Lemony Radish & Fennel Salad Recipes

This salad makes use of the unique flavours of radishes and their leaves

Ingredients:

• 2 fennel bulbs
• 5.0 tbsp olive oil
• 1 unwaxed lemon
• 2 shallots , finely sliced into rings
• 2 bunches leafy breakfast radishes

Instructions:

1. Separate the leaves from the radishes, wash and dry them, then set aside. Finely grate the zest of half the lemon, then juice all of it. Tip the zest into a salad bowl and toss through the shallots. Leave to macerate while you prepare the rest of the salad.
2. Trim the fennel and slice it as finely as possible, then quarter the radishes. Just before serving, toss all the ingredients, including the radish leaves, with the lemon juice and olive oil. Season with salt and black pepper, then serve. This salad is great with grilled fish or chicken.

Lemony Radish & Fennel Salad • Yield: 4 servings
Ingredients:

• 2 fennel bulbs
• 5.0 tbsp olive oil
• 1 unwaxed lemon
• 2 shallots , finely sliced into rings
• 2 bunches leafy breakfast radishes

Lemony Radish & Fennel Salad Nutrition Facts:
• Diet:
• Calories: 44.11
• Fat: 68.97
• Carbs: 22.53
• Protein: 11.03
• Cholesterol: 0.00
• Calcium: 34.88
• Sodium: 14.74

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Breakfast Hobo Packs with Hash Brown Potatoes, Sausage, and Scallions Recipes

These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go. Shredded potatoes and flavorful sausage are topped with baked eggs and spinach for a hearty morning meal.

Ingredients:

• 3 scallions, trimmed, sliced
• 1 (16-ounce) package frozen shredded hash brown potatoes, defrosted
• 12 ounces cooked breakfast sausages (about 16 sausage links), cut into 3/4″ pieces
• 1/4 cup olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 3 (packed) cups baby spinach
• 6 large eggs
• 1/2 cup shredded cheddar (optional)

Instructions:

1. Cut 12 (12×16″) pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
2. Toss scallions, potatoes, sausage, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
3. Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
4. Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5–10 minutes more.
5. Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Top each pack with spinach, then crack 1 egg into the center of each and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4–5 minutes.
6. Carefully remove packs from coals, open, and sprinkle with cheddar, if using. Serve immediately.
7. Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.

Breakfast Hobo Packs with Hash Brown Potatoes, Sausage, and Scallions • Yield: 6 servings
Ingredients:

• 3 scallions, trimmed, sliced
• 1 (16-ounce) package frozen shredded hash brown potatoes, defrosted
• 12 ounces cooked breakfast sausages (about 16 sausage links), cut into 3/4″ pieces
• 1/4 cup olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 3 (packed) cups baby spinach
• 6 large eggs
• 1/2 cup shredded cheddar (optional)

Breakfast Hobo Packs with Hash Brown Potatoes, Sausage, and Scallions Nutrition Facts:
• Diet:
• Calories: 79.05
• Fat: 108.48
• Carbs: 29.17
• Protein: 66.07
• Cholesterol: 397.04
• Calcium: 67.43
• Sodium: 93.53

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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