Biscuits, Sausage & Southern-Style Gravy
Using premade biscuits or a pouch of instant buttermilk biscuit mix really saves time on this breakfast in bed. The reduced-fat sausage makes you feel a little less guilty about the rich gravy, but feel free to use full-fat sausage if you're craving good old-fashioned diner food!
Ready-made buttermilk biscuits, warmed in the oven
1 lb. Jimmy Dean Reduced-Fat Ground Sausage
2 tablespoons butter
2 to 3 tablespoons flour
1½ to 2 cups milk
Salt & pepper
Form the ground sausage into twelve patties and cook in a skillet coated with nonstick spray over medium heat. Cook on both sides until browned and juices run clear. Remove from the pan and add the butter. When it melts, whisk in the flour to form a roux. In ¼-cup increments, add the milk and continue to whisk until a nice, thick gravy forms. Remove from the heat and serve over buttermilk biscuits and sausage patties.
Rustic Sausage & Veggie Omelet
This makes one big and hearty omelet, or you can share by simply splitting it down the middle. Feel free to substitute veggie sausage for the meat sausage, or just omit the sausage altogether.
1 tablespoon butter or nonstick cooking spray
¼ cup each of diced red pepper, green pepper and onion
1 sausage patty, crumbled
¼ cup shredded reduced-fat cheddar cheese
Salt & pepper
Heat butter in a large skillet and add the veggies. Cook for about five minutes, until soft and beginning to brown. Remove from the pan and set aside. Meanwhile, whisk the eggs and season with salt and pepper. Coat the pan with butter or cooking spray and add the eggs in a free-form rustic shape. Allow to set. Add the pepper mixture plus sausage and cheese in the middle of the omelet. Fold the omelet over any way you choose, and serve it with the biscuits and gravy.
|Susannah Locketti is an on-air chef and lifestyles personality discovered by the Food Network. Susannah is a mother of two boys who specializes in low-cost approaches to food and home. She is currently working on her first cookbook.|