Breakfast Gravy Food

DOWN-HOME COUNTRY BREAKFAST GRAVY

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Add flour to the bacon grease and stir until a paste forms. Cook and stir until lightly browned, about 2 minutes. Gradually add evaporated milk and milk, stirring frequently. Add butter, sugar, pepper, and salt; continue to cook until thickened, about 5 minutes. Stir in crumbled bacon and serve.

SAUSAGE GRAVY

Steps:

• In a cast iron skillet over medium-high heat, brown the sausage breaking it up as you cook until it's no longer pink. Do not drain the fat.
• Melt the butter, and sprinkle the flour over the cooked sausage. Cook the flour for 2 minutes, then slowly add milk and stir constantly as you pour it in to avoid clumps.
• Bring the mixture to a boil, reduce heat and simmer until it's thickened.
• Season with garlic powder, salt, and pepper. Taste before adding salt, some sausages are saltier than others and may not need additional salt added.
• Serve immediately after cooking over split biscuits.

BREAKFAST GRAVY

Steps:

• Mix bacon grease and flour in a skillet over medium heat until medium brown, stirring constantly.
• Add milk, stirring constantly, until it comes to a boil.
• Gravy should be medium thick.
• Serve.

SAUSAGE GRAVY BREAKFAST LASAGNA

Steps:

• Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package directions. Strain into a colander, and toss with some oil. Drape the noodles over and around the side of the colander to cool.
• Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the sausage and scallion whites, and cook, stirring and breaking the meat up into bite-size pieces (not crumbs), until the sausage is browned and cooked through, about 8 minutes. Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed. Add 2 cups milk, and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg. Remove the sauce from the heat, and let cool.
• Mix together the mozzarella, Cheddar and Parmesan in a medium bowl.
• Oil a 9- by 13-inch baking dish. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom. Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish. Spread 1/3 of the remaining sauce over the noodles. Spread 1/2 the spinach in an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture. Continue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese. Finish the lasagna with the remaining noodles, sauce and cheese. Cover the top with plastic wrap, and refrigerate overnight. Do the same with the remaining scallion greens.
• Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Uncover the dish, and continue to bake until the lasagna is slightly browned, 10 to 15 minutes. Top with the remaining scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15 minutes, then slice and serve.

SAUSAGE GRAVY

Steps:

• With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
• Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
• Spoon the sausage gravy over warm biscuits and serve immediately!

MOM'S COUNTRY GRAVY

Steps:

• Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS

Steps:

• Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
• Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

SAUSAGE BREAKFAST GRAVY (FOR BISCUITS)

Steps:

• Saute sausage in a large saucepan over medium heat until done.
• Drain off excess grease.
• Stir in the butter until its melted; stir in sage.
• Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage.
• Gradually stir in the milk, and worchestershire.
• Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
• Stir in cream as desired.
• Serve immediately.

EASY SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

GRANDMA'S COUNTRY BREAKFAST GRAVY

Steps:

• Pour the Evaporated Milk, water and 2 cups of the whole milk into a large bowl; set aside.
• Heat meat drippings/grease until hot, but not smoking. Slowly stir in the flour a small amount at at time until thoroughly incorporated and no lumps remain - (use a large, long-handled stainless steel cooking SPOON to stir the mixture with). Cook over medium-heat for a few minutes, stirring as needed to keep from burning on bottom. The texture should be a medium-thin paste in thickness; add a bit more flour, or melted grease, if needed, until proper thickness is attained. Cook and stir a few minutes until the rue begins to turn a LIGHT tan color.
• Pour the cream mixture into the rue, and, using a large WHISK, quickly stir until all the ingredients are blended and no lumps remain. Stir in the salt and pepper.
• Cook over medium-high heat, stirring often with the stainless steel SPOON, until desired thickness is reached. You may need to add the remaining 1 cup of whole milk it it gets too thick. (Rembember, the gravy will continue to thicken a slight bit as it cools.) Remove from heat; place a piece of plastic wrap directly on top of the gravy surface to keep a skin from forming if not serving immediately.
• Note: You may stir in some breakfast sausage, (I use Jimmy Dean Original), that has been cooked and crumbled if desired. Just add this at the very end right before you remove the pan from the heat.