Stuffed Sausage Biscuits and Gravy

1Stuffed Sausage Biscuits and Gravy -- A Pinch of Joy

1Stuffed Sausage Biscuits and Gravy -- A Pinch of Joy

After our house sold, there were several inspections, usually scheduled for 8 am. Each time, we would head for a different eating place for breakfast. One of those places had Stuffed Sausage Biscuits and Gravy on the menu. Sooo good that I had to duplicate the recipe at home.   I wouldn’t do this for every morning breakfast (because that’s every person fending for themselves around here!), but for a special day or for guests,  it’s great. Also works for a “breakfast for dinner” meal.

2Pat out biscuits to quarter inch thick

I used Pillsbury Grands Biscuits, but any large biscuit would work well. Flatten with your hands or use a rolling pin – both work.

3Add browned sausage

Add the meat, fold and seal the stuffed biscuit by pinching the edges tightly together so no meat is visible.

4 Place seam side down on ungreased baking sheet -- A Pinch of Joy Place on your favorite baking sheet. My uncle made this baking sheet for me. It fits perfectly in the oven with just the right amount of space left for air flow. He used a very heavy aluminum that bakes evenly every time. The edges are flat, except the front turns up just enough to give perfect grip with potholders. It’s the first choice every time! I always think of aunt and uncle and my cousin Rita when I pull it out of the cupboard. Makes it even more special.

The gravy recipe is adequate for the amount of meat. I’ve used several different brands of sausage. Some have less grease than others – that’s when the butter trick comes in. If you like lots more gravy, you can 1) Divide the recipe in half and ADD that to the original recipe or 2) Double the recipe for very generous servings of gravy. As with any gravy, if it thickens more than you want go ahead and whisk in additional milk until it reaches the thickness you want.

Stuffed Sausage Biscuits and Gravy
 
Cook time
Total time
 
Breakfast sausage wrapped in a light biscuit and smothered with sausage gravy -- great way to start the day!
Author:
Recipe type: Breakfast
Serves: 8 stuffed biscuits
Ingredients
  • 8 ounces breakfast sausage
  • 1 package of 8 premade biscuits
Gravy
  • Sausage drippings plus butter to make 2 tablespoons
  • 2 tablespoons flour
  • 2 cups milk
  • Salt and pepper to taste
Instructions
  1. Brown sausage in skillet, stirring frequently to crumble the meat into small pieces.
  2. While sausage is browning, separate and roll out individual biscuits to approximately quarter inch thickness.
  3. Place a heaping tablespoon of sausage in the center of each biscuit, fold and pinch completely shut. Put on ungreased baking sheet, seam side down. Bake at 350 degrees for 15 minutes or until golden brown.
  4. Set aside browned sausage and while biscuits are baking, make gravy. Use two tablespoons of sausage drippings. Discard remaining grease. If there is not enough, add butter to make 2 tablespoons.
  5. Over medium low heat, stir flour into grease until well combined. Add milk slowly, stirring constantly until gravy reaches boil. Reduce heat and simmer until gravy thickens, stirring as needed. Add remaining meat and seasonings.
  6. Serve over hot stuffed biscuits.
Notes
For generous servings of gravy, double the recipe.

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Coffee Cake in a mug with cinnamon oatmeal struesel topping

Coffee Cake in a Mug with cinnamon oatmeal struesel topping -- A Pinch of Joy

Coffee Cake in a Mug with cinnamon oatmeal struesel topping -- A Pinch of Joy

Sometimes just a little sweet will make the day so much better. I try not to have temptation setting around because – well, it’s just too tempting! If a whole cake is in the kitchen, it is “evened out” for breakfast, just a little piece for lunch and a small piece for afternoon tea, then a dinner sized piece in the evening. But we are well disciplined and never have a piece after dinner. :-) That’s a lot of carb, calories and sweet stuff in a day. One sweet serving is just perfect. Especially if it is divided between two people.

I’ve been experimenting with mug recipes for that sweet craving. This is one of our favorites. The yogurt replaces egg. I used low carb yogurt because that’s what I usually have on hand, but Greek yogurt or any other plain or vanilla yogurt would work. If you keep your butter on the counter, you are good to go. If you refrigerate butter, you’ll need to soften it for 5-10 seconds in the microwave so it will mix evenly in the dough. Be careful not to overcook the coffee cake as it will quickly become dry.  Eat while warm for best results. I won’t tell you that this is better than your favorite baked coffee cake recipe – but it will tide you over a sweet craving very nicely and it’s pretty darn good on its own merits.

Coffee Cake in a mug with cinnamon oatmeal struesel topping
 
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 Tablespoon butter, softened
  • 4 teaspoons sugar
  • 2 tablespoons vanilla yogurt
  • ¼ cup flour
  • ⅛ teaspoon baking powder
  • Pinch of salt
Struesel Topping
  • 1 tablespoon butter, softened
  • 2 tablespoons quick oatmeal
  • 1 scant tablespoon brown sugar
  • ¼ teaspoon cinnamon
Instructions
  1. Place 1 tablespoon of room temperature butter in mug. If cold, place in microwave for about 10 seconds. Do not melt.
  2. Add sugar and mix well.
  3. Add yogurt and dry ingredients, stirring until just combined.
  4. Mixture should be thick. Smooth across the bottom of the mug.
  5. In small bowl, combine streusel topping ingredients using a fork until well mixed. Sprinkle on top of coffee cake in mug.
  6. Cook at full power in microwave for 1 minute. Top should be shiny, look slightly underdone and firm to touch. If additional cooking time is needed, do only 10 seconds at a time to avoid overcooking.
  7. Eat while warm!!!!

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated

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Cheesy Crescent Scrambled Egg Casserole

Cheesy Crescent Scrambled Egg Casserole -- A Pinch of Joy

Cheesy Crescent Scrambled Egg Casserole -- A Pinch of Joy

Cheesy Crescent Scrambled Egg Casserole is perfect for a holiday brunch. It is a nice alternative to the usual Egg and Bread Breakfast Casserole. The Cheesy Crescent Scrambled Egg Casserole is a party animal, especially if you use the optional egg wash to “make it pretty.” Serve with mixed fresh fruit, yogurt parfait, a light crispy pastry roll and a beverage bar. Beautiful and filling for a day of celebrating.

This is a little “busy” to make, but so worth it. If you have hearty appetites – that’s this house! – plan on 9 servings instead of twelve. You might want two of these delicious casseroles for a brunch buffet because they will be back for more! You could brown the sausage ahead of time to make things a little easier. Also, buy the crescent sheets if you can find them. I don’t find them in every store – and sometimes a store that had them before, doesn’t have them when I am looking. I use a large cutting board, to seal the perforations of the crescent ROLLS, then turn the whole thing upside down over the casserole to peel the dough off the board onto the top of the casserole. The spreadable cheese comes in different sized containers, depending on the brand. This time I used Rondele garlic and herb, which was in an 8 ounce container and used about ¾ of it. Allouette is another brand, usually in a 6-7 ounce container, which also works well. Using an offset spatula (like a frosting spatula) works great for spreading the cheese.

You can’t really taste the mushrooms – Bytes didn’t even notice they were there and he is NOT a mushroom fan! – but they add a nice depth to the overall flavor and texture. You can leave them out or substitute your choice of veggie. In fact, you could leave out the sausage and make the casserole entirely veggie! The egg wash makes the finished casserole pretty deep golden brown and makes the top crust moist which enhances the overall flavor and texture. And yes, it does reheat beautifully in the microwave next day – just in case there are leftovers.

Cheesy Crescent Scrambled Egg Casserole
 
Cook time
Total time
 
A deliciously layered breakfast casserole -- savory and filling!
Author:
Recipe type: Breakfast
Serves: 12 medium servings
Ingredients
  • 8 ounce sausage, cooked and crumbled
  • 6 medium green onions, thinly sliced
  • ½ cup mushrooms, coarsely chopped
  • 2 Tablespoons butter
  • 9 eggs
  • 3 Tablespoons milk
  • 2 can crescent sheets (or rolls)
  • 1 6 ounce container spreadable cheese, such as Rondele garlic and herb
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
Optional topping
  • 1 beaten egg
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Set out spreadable cheese to reach room temperature ahead of time.
  2. Preheat oven to 375 degrees. Spray a 9x13 pan with cooking spray.
  3. Cook and crumble the sausage. Drain any excess fat.
  4. While sausage is cooking, saute the chopped green onions and mushroom in the butter, over medium heat and stirring occasionally, until they are just softened.
  5. In the meantime, whisk together the nine eggs with 3 tablespoons of milk. Add to sauted vegetables. Season with salt and pepper.
  6. Lower the heat and gently scramble the eggs for 2-3 minutes, until they are just barely cooked. Eggs will still be soft. Remove from heat.
  7. Press one can of crescent sheets into baking pan, covering the bottom and about halfway up the sides. If using crescent rolls, seal the perforations as you go.
  8. Spread the softened cheese evenly over the crescent crust.
  9. Spoon the gently scrambled eggs over the cheesy crust.
  10. Spoon sausage over the eggs evenly and sprinkle shredded cheese over the whole filling.
  11. Unroll the second can of crescent dough and place on top, stretching to fit and tucking excess down the sides. If using crescent rolls, seal the perforations first on a silicone baking mat or a nylon cutting board and then transfer to top of casserole.
  12. If using the optional topping, beat the egg with a fork in a small bowl and brush over the top of the casserole. Sprinkle with Parmesan cheese.
  13. Bake at 375 degrees for 25 minutes.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

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