One of our family favorites is Biscuits and Gravy, using sausage gravy. As the patriarch of the family, I like many of my foods blackened; so I am a big fan of peppered gravy. My family not so much. I experimented on several different recipes for peppered gravy and finally came up with one of my own, that even my family will like. My lovely bride, Lynda like egg bakes. I thought it over and came up with a blend of one of her favorites and our family’s favorite with a Papa Scott twist. I didn’t tell Lynda what I was up to. After she had two bites, she told me that I would have to make it more often; because it was yummy and delicious. I think you will enjoy this.
Prep Time: 20minutes
Cook Time: 45minutes
Servings: 6 people
Ingredients:
½ pkg Ore-Ida Crispy Crowns™
1 lbs Breakfast Sausage
8 Large Eggs, whisked
1 C Cheddar Cheese
2 C Peppered Gravy
Peppered Gravy
1/3 C Unbleached All-Purpose Flour
2 ½ C Milk
¼ C Butter
¾ Tbs Fresh Black Pepper, coarse ground – add up to 1 ½ Tbs to taste
½ tsp Sea Salt – add ¼ tsp if using unsalted butter
Directions:
Preheat oven to 350˚.
Line a greased deep 8 X 8 pan with enough Ore-Ida Crispy Crowns™ to cover bottom with one layer. Cook per package instructions.
While Crispy Crowns are cooking, brown the breakfast sausage until thoroughly cooked. Layer browned sausage over cooked potatoes and then cover with the peppered gravy. Bake this for 15 minutes.
Cover the cooked potato/gravy with the whisked eggs. Sprinkle the cheese over the eggs. Bake for an additional 30 minutes, or until the eggs are thoroughly cooked.
Gravy Directions:
In a medium sauce pan melt the butter over medium-low heat. Blend in the flour and whisk until creamy and free of lumps.
Slowly, add in the milk, whisking constantly until completely blended. Add in the pepper and salt. Bring the temperature up to medium-high to thicken gravy.
Serve and enjoy!
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