Sunday, January 22, 2006

Biscuits with Sausage Gravy and Scrambled Eggs

for two-three people

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1/2 lb. breakfast sausage (I prefer Jimmy Dean Hot)
1/4 c flour
2 c milk
1 t chicken bouillon powder or granules
1/2 t black pepper
1/4-1/2 t ground cayenne pepper (optional)
4-5 eggs or equivalent in Eggbeaters
nonstick cooking spray
freshly baked biscuits of your choice

In a large skillet, brown the sausage over medium-high heat, crumbling it into smaller pieces as it cooks. When it’s almost completely brown, sprinkle with flour. Continue to cook another 2 minutes. Add milk, bouillon powder or granules, pepper, and cayenne, if desired. Lower temperature to medium low, and continue to cook, stirring often, until thickened. Spray another skillet with nonstick cooking spray and scramble the eggs. Split biscuits on plates. Top with scrambled eggs, then with the sausage gravy.

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