Do you have a favorite breakfast? Pancakes over waffles or Omelettes over scrambled eggs? Maybe your morning fix is as simple as toasted bagels with cream cheese.
When it comes to breakfast, I love just about anything – except maybe Oatmeal. It’s a textural thing. Same with grits, although I do like Cream of Wheat. Go figure.
One of my all time favorites has to be Biscuits smothered in sausage gravy with sausage patties and scrambled eggs on the side. Talk about filling and oh so satisfying! Unlike other breakfast foods, have this country breakfast and you can go all day without feeling hungry. Oh I suppose if I ate enough pancakes, that would fill me up. But there’s a certain warm satisfaction that only a country breakfast of Biscuits and Gravy can impart.
Biscuits and Gravy Breakfast
6 Frozen Southern Buttermilk Biscuits
Heat oven to 425-degrees. Arrange biscuits in a round baking dish, sides touching
Bake in heated oven for 18 minutes or until golden and fluffy.
1/2 lb Pork Sausage
1 package Sausage Gravy Mix
2 cups Milk
Fresh Black Pepper
Heat a skillet over medium-high heat. Crumble sausage, brown, breaking sausage apart as it cooks. Allow sausage to develop a little sear as this adds flavor to the gravy.
Sprinkle gravy mix over pork sausage, allowing mix to soak in the oils.
Gradually add milk, stirring well after each addition. Reduce heat to simmer and allow gravy to thicken. After adding 2 cups of milk, remove from heat. If thinner gravy is desired, add remaining 1/4 cup of milk. If not, simply season with salt and pepper.
Split biscuits in half, plate warm biscuits. Ladle gravy over biscuits just before serving.
Skillet Scrambled Eggs
2 tablespoons Butter
3 tablespoons Milk
Chives for garnish
Salt to taste
Black Pepper to taste
In a large skillet, melt butter. Swirl pan over medium heat to coat lightly with butter.
Crack eggs into a bowl, whisk well with milk. Pour eggs into skillet; cook over medium heat until eggs begin to set, stirring occasionally. milk, continue to cook until cooked through.
Snip chives for garnish. Fold chives into eggs just before serving. Season with salt and pepper.
1/2 lb Pork Sausage
1/4 cup Water
Form sausage into patties. Place in a cold skillet with a little water.
Cover and steam over medium heat until water has evaporated. Remove lid, let brown on both sides.
3 thoughts on “Country Breakfast Satisfaction”
Mine is 2 eggs scrambled, hash browns, and scrapple. I’m an east coast boy and I grew up with scrapple. Can’t get it here in Milwaukee
I know scrapple is a meat formed from pork scraps. Is it something you can make at home?