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Sometimes you have to take life into your own hands.
I woke up Sunday morning with a craving for biscuits & gravy. I never had biscuits & gravy until I met my husband. We went to a southern inspired brunch spot and he ordered them for breakfast. He gave me a bite to try. My world was obviously not complete. How did I live for 20 something years without biscuits & gravy??
I knew if I wanted biscuits & gravy, I’d have to make them myself. We woke up late (after celebrating ANOTHER Notre Dame Football win!) and NFL games would be starting soon. I headed to the grocery store with a Sandra Lee like mentality. I was going to make my breakfast semi homemade style by using canned biscuits and dry gravy mix from the spice isle. I hoped I wouldn’t regret this decision — I’ve never used a gravy mix before, but I was hungry, so I was sure anything would taste good.
I’m happy to report my little short cut worked out great! The casserole was filled with soft browned biscuits and the gravy was rich. And I know my judgement was blinded by hunger. I ate about half a bag of baked lays while I waited for this bad boy to bake. (30 minutes was pure torture, I needed a little appetizer.)
This casserole was a great thing to make for when you’re lazy or if you need to put something together fast. Heck, it’s pretty hardy — serve it for dinner if you’re into the Breakfast for Dinner kind of thing.
Leftovers warm up great, too! I had a 2nd helping of the casserole in the afternoon. And I can’t wait to eat the last of it for breakfast on Monday morning…. that is if my husband doesn’t claim it as his. Afterall, he did introduce me to biscuits & gravy….
Biscuits, Sausage & Gravy Casserole, serves 4 (2 biscuits per person)
Inspired by Pillsbury
- 1 lb breakfast sausage, casing removed
- 7 oz can of green chilies, mild
- 1 tbsp vegetable oil
- 24 oz bag frozen potatoes (diced/cubed/hashbrowns — whatever you like!)
- 10 oz can of diced tomatoes with chilies (I used Rotel)
- Salt & Pepper
- 1 package of dry gravy mix
- 1 can of jumbo biscuits, 8 biscuits (Pillsbury Grands are great!)
- 1/4 cup shredded cheese
- Heat oven to 350 degrees.
- In a hot skillet, add sausage and chilies. Cook until the sausage is no longer pink.
- In a separate skillet, add 1 tablespoon of vegetable oil, potatoes and canned tomatoes. Cook about 8 – 10 minutes. The potatoes don’t need to be browned, just done enough to hold their shape. Season with salt & pepper.
- Prepare the gravy — follow the directions on the packet.
- Grease a casserole dish and add 1/2 of the potato mixture. Place biscuits on top and add the rest of the potatoes, sausage and gravy. Top with a little cheese. Bake for 30 minutes. Let the casserole sit a few minutes before digging in.
Hi. I’m Meghan and I’m a Pumpkin-o-holic. I don’t think that’s a word but I can think of multiple people who would be joining me in this kind of support group.
I’m not sure what it is, but I love all things pumpkin. Pumpkin spice lattes. Pumpkin bread. I add pumpkin to my chili. Pumpkin puree and vanilla yogurt… I could go on and on.
I was watching The Food Network the other day and wouldn’t you know, Paula Deen was making a pumpkin souffle pancake. I couldn’t take my eyes off the of TV. And get this, I’m not a fan of pancakes… but since this pancake has pumpkin in it, I HAD to try it.
This is a quick and easy breakfast to make on the weekend. It’s perfect to serve to your family or to impress some guests.
This is how your pancake will look before it’s baked.
And this is after….
YUM! I love how this is cooked in a skillet. It’s waaay easier than standing over a grill pan flipping flap jacks. Top this pancake with powered sugar or syrup. I did both, of course. Any kind of syrup would be divine… but I used this one. I may or may not have licked my plate when I was done eating.
This isn’t your everyday pancake. It’s a bit more dense from the pumpkin and sweet from the brown sugar pecans. If you aren’t ready to accept that Fall is on its way, that’s ok. To “summer” up this recipe, you can add some fresh blueberries. It would be a great addition to the recipe.
Souffled Pumpkin Pancake, serves 6
(From Food Network – Paula Deen)
- 5 tablespoons butter
- 1 tablespoon brown sugar
- 1/4 cup pecan halves
- 2/3 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/3 cup sugar
- 1/4 teaspoon salt
- 4 eggs, separated
- 2/3 cup buttermilk
- 1 1/4 teaspoons vanilla extract
- 1 cup pumpkin puree
- Confectioners’ sugar, for dusting
- Maple syrup, for serving
- Preheat oven to 350 degrees F.
- Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
- In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
- Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
- Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.
- Dust the pancake with confectioners’ sugar. Cut into wedges and serve with maple syrup.
I’m not above taking a short cut in the kitchen. Even though I can’t stand Sandra Lee on the Food Network, I do love her semi homemade mentality at times. These times usually happen for me in the morning. I’m hungry as soon as I open my eyes. “Must eat food” is my mantra and it usually gets me out of bed.
I love a good breakfast hash. I HATE cutting potatoes. Well, it’s more like I hate cutting potatoes in perfect little cubes. Can I get an Amen for frozen breakfast potatoes??
With my little short cut, this meal will be in your belly in about 15 minutes. Cut up an apple, garlic, ham, onion & red pepper. Saute with potatoes. Poach egg. Plate hash with the egg. Garnish with basil.
You’re done… and you get this.
Quickie Breakfast Hash with Poached Eggs, serves 2
- 1/2 apple, diced
- 1 garlic clove, minced
- 1/2 onion, diced
- 1/2 red pepper, diced
- 1/4 cup diced ham
- 2 cups frozen breakfast potatoes
- 1/2 tsp red pepper flakes
- Salt & Pepper
- 2 eggs
- White wine vinegar
- Basil leaves, for garnish
- In a saute pan, drizzle some olive oil. Add apples and the next 5 ingredients into the saute pan. Cook for 7 minutes at medium high heat. The potatoes are done when they start to brown. Taste and season with salt & pepper.
- First bring water in a saucepan to almost boiling. Add a couple splashes of vinegar to the pot. (This trick gives you the perfect poached egg!) Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg-white closer to their yolks. This will help the egg whites hold together. Let the egg cook for 3-4 minutes, longer if you like a well done egg. Fish out the egg with a slotted spoon and let excess water drip into the pan.
- Top hash with poached egg & basil.
My days have been crazy. busy. stressful. When I get home, all I want is a quick, no hassle meal. Oh, and I want wine. My brother in-law was nice enough to fuel my wine love by giving me 17 bottles of wine. I know – 17 bottles!!! You’d think I’d have a party but I’ve been having a great time pairing my evening meals with some nice vino.
This breakfast pizza is something you could have in the morning… but I think it’s a perfect breakfast for dinner kind of meal.
First thing you want to do is spray cooking spray on both sides of a whole wheat pita. Then season the pita with garlic salt & pepper. Bake in the oven for 8 minutes at 350 degrees. One the pita is crispy, remove from the oven. Add sliced tomatoes to the perimeter of the pita. Layer spinach and form a little circle in the middle of the pita. Crack an egg and place it in the center of the pita. It will look like this…
Can you see the egg??
Top with a few reduced fat feta cheese crumbles. Bake in the oven for 10-15 minutes. Bake time depends on how you like your egg.
Once the pizza is done, top with sun-dried tomatoes and more feta cheese crumbles.
I paired my breakfast pizza with a light, crisp wine. Yealands Sauvignon Blanc to be exact. It was perfect!
Enjoy this meal for dinner!! Or you could have it for breakfast, just skip the wine.
Veggie Breakfast Pizza, meal serves 1
- 1 whole wheat pita
- 1/2 roma tomato sliced, cut each slice in half
- 1/2 cup spinach, rough chop
- 1 egg
- Reduced fat feta cheese crumbles
- Sun-dried tomatoes
- Red pepper flakes
- Set over to 350 degrees. Spray both sides of pita with cooking spray. Season with garlic salt & pepper. Bake for 8 minutes, or until crispy.
- Remove pita from the oven. Top with tomatoes & spinach. Crack egg and place it in the middle of the pita. Top with a few feta cheese crumbles. Bake for 10-15 minutes. May need to bake longer if you like the egg yolk well done.
- Once pizza is done, top with more feta cheese, red pepper flakes and a few sun-dried tomatoes. Eat immediately!