Biscuits & Sausage Gravy

Every Southern woman seems to have her own sausage gravy recipe. I started making this as a very occasional breakfast when Cancy & I were married. You see, it’s not very healthy for you... Shocking, right? :) But it’s very delicious and a nice lazy late morning breakfast.

Biscuits & Sausage Gravy
1 small can of buttermilk biscuits (or make your own if you are feeling like a go-getter)
1 lb spicy ground pork breakfast sausage (we use Jimmy Dean’s Hot sausage)
4 Tbps white flour
2 Cups of milk (You can use skim or whole, I can’t taste the difference in this recipe)
Pepper

Brown your sausage, breaking it down into small pieces as it cooks through. While your sausage is browning, bake your biscuits as directed on the package.

Once sausage is browned, sprinkle the flour over top. You’ll want to stir everything around for about 2 minutes to make sure the flour coats all of the sausage & any grease. This will help to “cook” the flour and get rid of a floury taste.

Once you can’t see the flour in the pan anymore, slowly stir in the milk. You’ll want high heat at first, just until it starts to boil and then drop to low. Stir this often because you don’t want any lumps. Stir in Pepper to taste.

When the biscuits are done, quarter them or just tear them up. Put them on a plate and cover in your sausage gravy.

Pioneer Woman's "Sleepin’ in Omelette"

This was our New Year's Day brunch. Cody & Carol stayed over New Year's Eve and this was a nice easy breakfast for everyone to wake up to.



Instead of putting the recipe here, I'm linking to Pioneer Woman's page for this. She takes beautiful photos as she goes so you can get the easy step-by-step. While you are there, check out her other recipes. Lots of great ideas.

The Pioneer Woman

Crustless Ham, Cheese and Spinach Quiche

I wanted an easy dinner last night so as I was digging through Google reader, I found this quiche recipe and decided we’d have breakfast for dinner. It took all of 10 minutes to put together and then you stick it in the oven. This is great for an easy/lazy dinner.

 

This recipe comes, originally from Cooking Light, but I was inspired by what Tricia did with it. I also used what was on hand, so there are some slight variations from Tricia’s version.

Crustless Ham, Cheese and Spinach Quiche

 

3/4 cup cubed ham

1/2 cup chopped onion

1/2 tsp freshly ground black pepper

2 large eggs

2 large egg whites

1 cup reduced fat shredded mexican cheese blend, separated in 1/4 cup and 3/4 cup

3/4 cup fat-free cottage cheese

1/2 cup evaporated fat-free milk

1/2 cup wheat flour

1 tsp baking powder

1 cup baby spinach leaves

 

Preheat oven to 350 degrees.

 

Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add ham, onion and pepper to pan and sauté 4 minutes until ham is lightly browned.

Spray a 9-inch pie plate with cooking spray. Sprinkle 1/4 cup mexican blend cheese in pie plate. Top with ham mixture.

 

In a large mixing bowl, gently whisk together the eggs, remaining cheeses, cottage cheese, and evaporated milk.

In a small bowl, stir together the flour and baking powder. Add flour to egg mixture and gently stir in. Add spinach to egg mixture and gently mix in.

 

Pour the egg mixture over ham mixture in pie plate. Bake for about 45 minutes, until a knife inserted in center comes out clean.

Chicken & Broccoli Breakfast Bites

I’ve been sick for just over a week now so I’m hoping that this is it and I can get back into my normal routine. That routine needs to include me being at the gym every morning during the week. So to make a 5:30am workout a little easier, I had the time today to make some breakfast bites that I can just grab from the freezer, throw in the microwave for a minute and eat before heading to Gold’s.

Chicken & Broccoli Breakfast Bites

1 Cup of Fat Free Cottage Cheese

6 egg whites (I used EggBeaters Whites Only)

1/2 Cup shredded 2% cheese (Monterey Jack)

1 Cup frozen chopped broccoli2 chicken breasts, cooked & chopped

Mrs. Dash or your favorite herbs & spices 

Preheat oven to 350 F.

Place Cottage Cheese & Egg whites in your food processor for about a minute. Add 1/4C of the cheese, blend for 15 seconds.

Gently pour the mixture into a bowl and fold in the remaining cheese as well as the broccoli, chopped chicken, and spices.

Spray your muffin tin with non-stick spray. Using a 1/4Cup measuring cup, gently scoop into your muffin tin and put in the oven.

If you are using normal size muffin tins, they should bake for about 35 minutes. My “serving size” equals 2 muffin size

6 servings. Each serving = 103.8 calories, 2.3 g Fat, 23.7 mg Cholesterol, 246 mg Sodium, 3.9 g Carbohydrates, 15.2 Protein 

Mini Cheese & Turkey Egg Souffle

I needed something that would be quick and easy to eat in the mornings before heading to the gym. I made these on Sunday and am freezing them for quick breakfast throughout the week. They come together fast, are super low fat, low carb, and good. Warm them up in the morning in the microwave for about 30 – 45 seconds and off you go.



Mini Cheese & Turkey Egg Soufflé

1 Cup of Fat Free Cottage Cheese

6 egg whites (I used EggBeaters Whites Only)

1/2 Cup shredded 2% cheese (Cheddar or Colby)

3 slices of thin sliced roasted turkey (Cut into tiny pieces)

Mrs. Dash or your favorite herbs & spices

Preheat oven to 350 F.
Place Cottage Cheese & Egg whites in your food processor for about a minute.
Add 1/4C of the cheese, blend for 15 seconds
Gently pour the mixture into a bowl and fold in the remaining cheese as well as the turkey and spices.


Spray your muffin tin with non-stick spray. Pour gently into your muffin tin and put in the oven.
If you are using mini muffin tins, they should hold about 1/8 cup of the mixture and bake for 20 minutes.
If you are using normal size muffin tins, they should bake for about 35 minutes.

 **I made a combination of both. My "serving size' equals 1 Cup. (8 mini muffin size or 4 normal muffin size)

5.5 servings. Each serving = 101calories, 2 g Fat, 11.8 mg Cholesterol, 450 mg Sodium, 3.5 g Carbohydrates, 15.3 Protein