Saturday Morning Breakfast Sandwich

How is the weather fairing in your neck of the woods? I ask because we’ve been having an unusually warm, dry end to winter. Maybe a sprinkle here and there, but for the most part dry, with temperatures in the upper 60s or low 70s during the day, if you can believe that. Hubby has already started preparing our garden beds for an earlier than usual planting of tomatoes.

While we haven’t made any final decision on which tomatoes to plant, I can tell you this – there won’t be any San Marzano tomato plants this year. While we all know those are great for stews and soups and sauces, what you might not know is that they aren’t for salads or sandwiches or anything “raw”. And two plants can (and will) take over the planter box, putting out a mountain of tomatoes. You will be putting up tomatoes for days and days without so much as putting a dent in the amount of tomatoes harvested. Every evening, Hubby would go out to the garden and pick a basket full.

We’ve decided to plant Roma Tomatoes where the San Marzano plants were. Roma Tomatoes are also great in sauces, and awesome in salads, too.

One of the things I like to do on spring weekends when we might be puttering about in the yard is to make a breakfast that is quick, easy, satisfying and cleans up quick cause Lord knows, we’ve got things to do. Breakfast Sandwiches are great. We can enjoy them on the back patio while listening to the songs of spring.

Breakfast Sausage Biscuit and Gravy Sandwiches
1 (5 biscuit) can refrigerated Buttermilk Biscuits
5 uncooked Breakfast Sausage Patties
2 tablespoons Butter
3 tablespoons Flour
Kosher Salt to taste
Black Pepper to taste

Heat oven to 400-degrees. Bake biscuits as directed on the packaging.

Meanwhile, in 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, turning once, until browned and thoroughly cooked. Transfer sausage patties to plate; cover to keep warm, and set aside.

Add butter to skillet; melt over medium heat. Add flour, salt and pepper; cook about a minute or until thickened and the roux beginning to brown. Stir in milk; heat to simmering, stirring frequently. Cook 1 to 2 minutes, stirring frequently, until thickened. Taste and adjust seasoning if necessary.

Split biscuits; place one sausage patty on each biscuit bottom. Spoon about 1 tablespoon of the gravy over each sausage patty; replace biscuit top. If desired, serve biscuits with remaining gravy on the side.

While we all love our Biscuits sopping with gravy, the less gravy used the more these sandwiches become a breakfast favorite while heading out the door.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen