Sausage Gravy

This is a definite stick-to-your-ribs, down home kind of breakfast.  Sausage Gravy was a staple in our house growing up.  We didn't eat it every day, but it was an occasional weekend treat.  It was a favorite in the breakfast rotation menu.

I actually learned how to make sausage gravy from my friend Sonya who, by the way, is a fabulous cook. Of course, nobody makes it like my mom, or my friend Sonya, but I always give it my best shot.

This morning seemed liked the perfect morning for a hearty breakfast because THIS is what our backyard looked like today (see below pic).  These are my sous chefs- Minnie and Molly.

I made this gluten free version especially for my husband.  He LOVES biscuits and gravy and feels cheated when we go out to breakfast and it's never a menu option for him.

To make things easy, I made some drop biscuits from Betty Crocker's Gluten Free Bisquick Mix.  You just need 2 cups of Bisquick Mix, 1/3 cup shortening (I substituted a stick of butter), 3 eggs, and 3/4 cup milk. They only take about 13 minutes to bake in the oven.

For the gravy, just use your favorite gf sausage and gf flour mix.  I used the Dolmata brand that is seasoned (I'll include a pic) so it adds a great flavor to the gravy.  Really, you can use any brand or you can use corn starch too.

Here's what you'll need:
1 package sausage
3 cups milk
3 teaspoons flour
salt
pepper

Here's the flour I was telling you about.
It comes in regular, seasoned, and a pizza dough.
It needs to be kept in the refrigerator or freezer.

Here's what to do:
Brown sausage into crumbles in a skillet on medium heat.

Once sausage in browned and crumbled.  Sprinkle 3 teaspoons of flour over sausage. If you have a lot of grease, then you may need to add another teaspoon or two.

The flour will absorb the grease from the sausage.  Stir together and cook on medium heat for about 2 to 3 minutes.

Add in 2 cups of milk.  I used 2 percent milk because that's all I had in the fridge.  Turn heat up to medium high so milk and sausage mixture begin to bubble.  Stir occasionally to thicken gravy.  They make special gravy spoons, but really why bother with something extra.  You just need a wooden spoon and stir, stir, stir. Cook on medium heat for about 10 minutes.  It will bubble up when you're not stirring.  Just stir when you see it bubbling.

After about 10 minutes, add in another cup of milk and stir.  Add in salt and pepper to taste.  Cook for about another 10 minutes on low heat.

If gravy gets too thick, just add a little more milk.

If you have leftovers, just put gravy in a covered container and keep in fridge. It will keep for a few days. Or, you can even put in an airtight container, freeze and save for another breakfast!  Put a couple of your biscuits in a freezer bag. too.  Then, you can have biscuits and gravy on any morning.

Quick Oats Pancakes

The best thing about this recipe for Quick Oats Pancakes is that it's full of healthy ingredients and that it is so quick to make!  The other day I was watching The Food Network's "The Kitchen" and one of the hosts, Katie Lee, made them. So, I decided to give them a try at home.  I didn't have any sweet potato puree, but I used the basic recipe.  The batter turned out quite thick and didn't spread when I put it on the griddle, so they looked more like mini-pancakes, which I didn't mind at all.  They were cute!  The true test was in the taste and the verdict was...they tasted great!  I think they would taste even better with the additional sweet potato puree added in. I'll definitely try that next time because I know I'll be making these again. Delicious!

Here's what you'll need:
1 cup quick oats
1 cup cottage cheese
2 eggs
1 pinch salt
(see note at bottom!)

Makes 4 servings

Here's what to do:
Heat griddle using medium heat.  Spray with cooking spray.

Combine the oats, cottage cheese and eggs until smooth.  You can use a blender or food processor.  The batter will be thick, not runny like traditional pancake batter.

Pour about 1/4 cup of the mixture onto heated griddle.  They will be more like the size of mini-pancakes. Cook about 3-4 minutes on each side, until pancakes are golden brown.

Variations:
Add in 1/2 cup of sweet potato or pumpkin puree for a different flavor. Applesauce would taste great too!

Don't forget to add your favorite syrup!  Enjoy!
-Karen

PS.  I made these again and added 1/4 cup of skim milk.  The batter spread better!  

Savory Breakfast Muffins

I am a breakfast lover.  I always have been and always will be.  These muffins are a version of a breakfast casserole that my mom used to make when I was growing up.  Instead of making it in casserole form, I changed the recipe a bit and made them into muffins for a quick and easy breakfast.  This recipe makes 24 muffins.  You can wrap the muffins in Saran wrap and foil and freeze them.  When you need a quick, hot, and hearty breakfast, just get a muffin package out of your freezer, unwrap, and pop it into the microwave for a breakfast on the go.  

Savory Breakfast Muffins

8 slices bread (any kind- I used a gluten free brand)
10 eggs
1 cup milk
1 tablespoon ground mustard
1 pound (16 ounces) sausage- you can use pork or turkey
1 package frozen seasoning vegetables (onions, green pepper, red pepper, celery)
1 bag shredded cheese (2 cups / 8 ounces)
Salt & Pepper

Makes 24 muffins.

Preheat oven to 350 degrees.  Brown sausage and seasoning vegetables on medium heat.  

Whisk eggs, milk, ground mustard, salt, and pepper in mixing bowl.  

Spray muffin tins with cooking spray.  Put pieces of bread into the bottoms of the muffin tins.  Divide the sausage and vegetable mixture among the muffin tins.  Press the mixture down using the back of a spoon.  Use a ladle to pour egg mixture over bread and sausage mixture.  Divide the egg mixture among the muffin tins. Sprinkle shredded cheese on the top. 

Bake in 350 degree oven for about 20 minutes.  Let cool completely.  Use a knife to separate the edges of muffin from the tin.  Gently remove muffin using a spoon.  

Muffins can be frozen.  Wrap the muffin in Saran wrap and and foil.  Put wrapped muffins in freezer bag.  

Enjoy these Savory Breakfast Muffins.  Check out my Easy Breakfast Sandwich recipe too.  See link below!

Easy Breakfast Sandwich

Here's one of my favorite cooking cheats from this recipe...

This package of Seasoning Blend vegetables is the perfect blend of veggies to add to anything that you are cooking. The best part...it's already chopped up and ready to go!  Just look for it in your freezer section.

Enjoy!

-Karen

Easy Breakfast Sandwich

Let's face it.  Mornings can be hectic.  I'm not a morning person, so I need a quick and easy breakfast to start my day.  I learned about this recipe when I was in home economics class in middle school.  It is so good that I've been making it ever since.  I've adapted it over the years and recently added the Canadian bacon.  I love the combination of the sweet and salty ingredients. My husband loves it and gives it a two thumbs up.  I am sure kids would love it too.  You can even make the sandwich the night before, wrap in foil or put in a baggie, and you have breakfast on the go.  It's easy and delicious.

Easy Breakfast Sandwich
2 slices raisin bread (I use raisin cinnamon swirl bread, and gluten free raisin bread for my husband).
1 slice cheddar cheese (swiss cheese would also taste great).
1 slice pineapple
1 slice Candian bacon, sandwich style
1 tablespoon butter (or you can use cooking spray).

Makes one serving.

Directions:  On top of one of the slices of raisin bread, layer a slice of Canadian bacon, a pineapple slice, and a slice of cheddar cheese.  Top with the other slice of raisin bread.  Butter the outside slices of the raisin bread. Place in a grill pan on cook on medium heat until toasty and cheese is melted.

Wrap in foil for a breakfast on the go!

I hope you enjoy this yummy and easy breakfast sandwich.  

Layers of sweet and salty ingredients make the perfect breakfast sandwich.

Look for more easy recipes at The Teacher Dish.

- Karen (aka "The Night Owl")