Easy Sausage Gravy & Biscuits

Savory breakfasts are my favorite, and Connor really enjoys them, too. For the first day of winter break, we made this one morning. It's a conglomeration of a few different recipes, but I wanted to save how we did it. Plus, Connor plans to make this on his own.

Easy Sausage Gravy & Biscuits

1 can buttermilk biscuits
1 pkg (9.6 oz) Jimmy Dean Turkey Sausage Crumbles

about 1/4 c. flour

2.5 c. milk

Salt and pepper to taste

Bake the biscuits per the can instructions.

Meanwhile, warm sausage in a large skillet over medium heat, stirring frequently.

Stir in flour, until combined. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; simmer and stir for 2 more min. Season to taste with salt and pepper.

Split biscuits in half. Place open biscuit on plate and top with 1/3 c. gravy.

Carrot Cake Muffins

When you have 2 pounds of baby carrots in your fridge that you're not going to get to before they go bad, you make delicious Carrot Cake Muffins! (Adapted from here.)

Carrot Cake Muffins

1 1/2 c. flour

1 c. sugar
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. vegetable oil
1/3 c. brown sugar
2 large eggs
2 tsp. vanilla extract
2 c. finely, freshly grated carrots

Eggs should be at room temperature, so pull them out of the refrigerator 30-60 minutes prior.
Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
Stir dry ingredients into wet ingredients until completely mixed.
Fill muffin liners 2/3 full.
Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks.

Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.

Emily's Liege Waffles

Emily made these yummy liege waffles at our family brunch last weekend.  They are a copycat to the famous Waffle Love Truck waffles. (Recipe adapted from here.)

Emily's Liege Waffles

prep time: 4 hours

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cook time: 5 minutes
yield: 10 waffles
serving size: 1 waffle

3/4 c. whole milk, scalded and cooled to warm milk
2 Tbsp. water, warmed
1 1/2 tsp. sugar
2 tsp. instant yeast
2 large eggs, lightly whisked
1 c. unsalted butter, softened
3 Tbsp. honey
3 Tbsp. white sugar
3 tsp. vanilla
2 c. bread flour
1 1/2-1 3/4 c. flour
2 c. Belgian pearl sugar (purchased from a specialty store or Amazon)

Add the sugar to the milk and water and then and add the yeast, stirring to combine. 

Allow the yeast to proof, or get foamy and puffy.

In a large bowl, beat together the butter and sugars. 

Add the eggs, honey and vanilla. 

Stir together and add the yeast mixture. 

Place in a standing mixer with the dough hook and add 2 cups of flour. 

Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge. 

The dough will need to sit on the counter and come back to room temperature to use. 

Then punch down and knead in the pearl sugar. 

Separate into 8-10 balls and place on a hot, greased waffle iron. 

Cook until golden brown.

Serve with biscoff/nutella (and other yummy spreads), whipped cream and fresh berries - no syrup needed!

Breakfast Casserole

This deliciousness was served at the family brunch last weekend, along with Emily's liege waffles. (It was adapted from here.)

Breakfast Casserole

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Prep time: 10 min.
Cook time: 90 min.
Total time: 1 hr. 40 min.
Serves: 12


24 oz. frozen shredded potatoes
salt & pepper
12 eggs
2 c. half & half
1 tsp. seasoning salt
1½ c. cheddar cheese, grated
1½ c. pepper jack cheese, grated (or colby/monterey jack)
2 c. chopped ham (or sausage or bacon)

Grease a 9”x13” pan.
Put the potatoes in the bottom of the pan.
Sprinkle with salt & pepper.
In a large bowl, whisk the eggs together.
Then add half & half, seasoning salt, cheeses and meat.
Pour over the top of the frozen potatoes.
Cover with foil and refrigerate for 2 hours or overnight.
Bake at 350˚F for 90 minutes, still covered with foil.
Let rest for 10 minutes before serving.

Christmas Morning Breakfast Pizza

This recipe is our Christmas Morning tradition... with most of the prep on Christmas Eve, the morning is a breeze! Adapted from here.

Christmas Morning Breakfast Pizza

1 (8 oz.) can refrigerated crescent roll dough sheet
6 oz. canola or vegetable oil, split in half
1 (32 oz.) pkg frozen hash browns
1 (9.6 oz) pkg Jimmy Dean Fully Cooked Sausage Crumbles
1.5 c shredded cheddar cheese
4 large eggs
1/8 - 1/4 c milk

1 tsp salt
1/2 tsp ground pepper

THE DAY BEFORE:
Preheat oven to 375F. Coat 13x9" baking dish with nonstick spray.

Unroll crescent roll dough sheet and press on bottom and partially up sides of the dish. Bake for 5 min.

Prepare frozen hash browns, making them extra-crispy. Cook half of the potatoes in 3 oz oil on medium heat for 6-7 min, stir, cooke for another 6-7 min, done. Remove and place on plate with paper towels to soak up oil. Repeat to cook the remaining half of the potatoes the same way.

Layer sausage, potatoes, then cheese, evenly over the crust.
Cover and chill for 24 hours.

THE DAY OF:
Preheat oven to 350F.

Whisk together eggs, milk, salt, and pepper.
Pour evenly over cheese.
Bake uncovered for 30-35 min, until liquid is nearly all baked.