Ingrédients pour Breakfast Slop Copycat Country Biscuit Breakfast
- 2 large buttermilk biscuits, split
- Breakfast Sausage
- 2 large eggs
- 1/4 cup shredded cheddar cheese
- 2 cups milk
- 1/4 cup all-purpose flour
- Unsalted Butter
- Kosher Salt
- Black Pepper
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Comment préparer Breakfast Slop Copycat Country Biscuit Breakfast
- Preheat oven to 350°F (175°C) if baking biscuits from scratch; otherwise, split the biscuits.
- In a large skillet, brown the breakfast sausage over medium heat, crumbling it as it cooks. Drain off any excess grease.
- In a separate large skillet, melt the butter over low heat. Whisk in the flour and cook, stirring constantly, until the mixture is smooth and lightly golden brown (about 1-2 minutes).
- Gradually whisk in the milk, salt, and pepper until the gravy is smooth and thickened to your desired consistency. If you prefer a thicker gravy, whisk 1-2 tablespoons of flour into 2 tablespoons of cold milk until smooth, then whisk into the gravy. For a thinner gravy, add more milk.
- While the gravy simmers, cook the eggs to your liking in a separate small skillet.
- To assemble each serving, place a split biscuit on a plate.
- Top the biscuit with a generous portion of the crumbled sausage.
- Place a fried egg on top of the sausage.
- Generously cover the egg with the creamy sausage gravy.
- Sprinkle with shredded cheddar cheese.
- For melty cheese, microwave for 30-45 seconds on high.
- Serve immediately with hash browns or cheese grits, if desired. Enjoy your 'Breakfast Slop'!
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
11g
Fat
165g
Carbs
19g
