A rich, hearty breakfast – My husband’s favorite – and refrigerator biscuits make it super simple!
Here’s what you need:
- 1 pound bulk sage breakfast sausage
- ½ teaspoon garlic powder
- ½ teaspoon garlic salt
- 3 Tablespoons sausage fat
- 3 Tablespoon butter
- ½ cup flour
- 3 ½ cups milk (I use low-fat)
- 2 teaspoon smoked paprika
- salt and pepper to taste
- Package of jumbo refrigerator biscuits
- 8 eggs
Here’s how you do it:
Crumble the sausage and cook until it is totally cooked. Set aside. (I make little patties on the side as well. My husband likes to make little sandwiches with the biscuits, then top them with the gravy).
Drain all but 3 Tablespoons of fat. To that, add the butter and heat until melted. Make sure you loosen all those little bits of meat sticking to the pan – lots of flavor there! In the mean time,
Put the biscuits in the oven according to the package directions.
While the biscuits are baking, add the flour to the butter mixture and cook until it is slightly brown. It will start to thicken, so keep stirring!
SLOWLY pour in the milk and, using a wire whisk, whisk it into the cooked flour. Once it is fully incorporated (mixed together), stir frequently until it is thickened.
Stir in the paprika and then the salt and pepper.
Once the biscuits are done, cook the eggs. We like ours fried, over medium, but you can poach as well. Just make sure the yolk is still soft enough to run over the biscuits when it is broken. To fry over medium, break the egg into a well-oiled pan. Cook until the whites are set, then GENTLY turn the egg and cook until the white is fully set. Be careful not to over cook or you get a hard yolk!
Place two biscuits on each plate and cover with ¼ of the gravy. Top with a couple of eggs and serve!