Cheesy Sausage Bites with Homemade Gravy

These cheesy sausage biscuit bites are easy to make for a quick breakfast or early morning tailgate or potluck. Only a few ingredients and you have a delicious snack or side dish. 

This is a classic Bisquick® recipe with just a few additions, feel free to make it your own by adding different types of cheese or seasonings.

INGREDIENTS

• 1 pound cooked breakfast sausage, crumbled
• 2 cups cheddar cheese
• 1 teaspoon garlic powder
• 3 cups Bisquick
• 1 1/2 cups milk

Homemade Gravy

• ¼ cup flour
• 1 tablespoon butter
• 2 ½ cups milk
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste

INSTRUCTIONS

Preheat oven to 450℉

Cover a cookie sheet with parchment paper.

In a medium skillet, cook sausage over medium heat. 

Transfer cooked sausage to a mixing bowl. 

Mix all the ingredients together until well blended.

Drop tablespoonfuls onto the parchment paper and cook for 8-12 minutes until they start to brown.

While sausage bites are cooking, make the gravy. 

In the same skillet, melt butter. 

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

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Roasted Cherry Tomatoes & Squash

If you are like me, fall is one of my favorite seasons of the year. I can’t wait to get my hands on fall vegetables.

This Roasted cherry tomatoes with garlic, balsamic vinegar, thyme, and olive oil pair beautifully with caramelized savory squash. As they roast in the oven, their flavor intensifies. They come out of the oven sweet, tangy, and with a deep flavor that’s almost wine-ish. The poached egg takes this dish to the next level. I used fresh duck eggs from my friend’s farm, Red Beard’s Farm.  Duck eggs are pretty much just like chicken eggs, except they are larger and richer. You can use regular eggs, of course.

INGREDIENTS

For the squash:

• 2.2 lbs acorn squash, about 3
• ⅔ tsp coarse sea salt, or to taste
• ¼ tsp ground black pepper
• 4 tbsp olive oil

For the tomatoes:

• 1 lb. cherry tomatoes
• 2 tbsp olive oil
• 1 garlic clove, grated
• 1 tbsp balsamic vinegar
• ½ tsp coarse sea salt
• ¼ tsp ground black pepper
• ½ tsp fresh thyme

For the poached eggs:

• 4-6 whole eggs
• 1 tsp apple cider vinegar, or white wine vinegar
• Fresh thyme, garnish

INSTRUCTIONS

Preheat the oven to 425F

For the squash:

Scrub the squash clean, pat dry, and cut into ½-inch rounds (length-wise).

Scoop out the seeds and remove the stringy parts.

Line a large baking sheet with parchment. Spread the squash out in a single layer over the sheet. Drizzle olive oil, salt and pepper over the squash. Coat well.

Bake in a middle rack for about 20 minutes and flip the rinds to bake 8-10 minutes extra.

For the tomatoes:

Place the tomatoes in a baking dish.

Add the ingredients from oil to thyme.

Stir to coat well.

Roast until the tomatoes are soft and beginning to burst, about 20 minutes.

For the poached eggs:

Bring the water to a boil in a saucepan.

Add the vinegar. Turn heat down to a simmer.

Crack an egg into a small bowl. Stir the water with a wooden spoon to get it spinning in one direction.

Gently lower the egg into the water.

Cook for 5 minutes and remove with a slotted spoon.

Reheat with other eggs.

To serve:

Arrange 3-4 squash rinds to each serving plate or shallow bowl.

Divide the tomatoes among plates and drizzle with the cooking juices.

Place the poached eggs on top.

Garnish with a drizzle of olive oil, a few sprigs of thyme, and salt.

The Perfect Bloody Mary with a Bacon Skewer

Sundays are for Brunching & Bloody Mary Bars!

The Bloody Mary is one of the world’s best known cocktails, prized for its ability to jumpstart even the laziest of mornings. Its origins aren’t exactly clear, but the likely backstory points to the mid-1930s and Fernand “Pete” Petiot, a bartender at King Cole Bar at the St. Regis hotel in New York City.

So next time, you have yourself a Bllody Mary make sure you say Cheers to Pete!

INGREDIENTS

1 cup ice cubes 

1.5 fluid ounce @Tito’s Handmade Vodka

¾ cup @Zingzang 

1 stalk celery 

2 Green Olives

2 pieces Get Yourself a Husband Bacon

2 lemon & lime wedges

Dash of Oldbay seasoning 

INSTRUCTIONS

 Fill the glass with ice cubes.

In a cocktail mixer full of ice, combine the vodka, zing zang, and old bay seasoning. Shake vigorously and strain into the glass.

Garnish with a stalk of celery, bacon, olives, lemon and limes.

Get Yourself a Husband Bacon

If you’ve ever been to First Watch, you may have seen Million Dollar Bacon on the menu. This recipe is inspired by that recipe but with a twist! This Candied Bacon recipe is sweet and salty, with a kick of heat. Crispy, thick-cut bacon caramelized with a little bit of spice is a perfect pairing for brunch, a Bloody Mary skewer, or even as a holiday food gift!

My friend, Rhiannon  and I recently hosted a Sunday Fun Day brunch. I knew this bacon had to be included on the menu especially on a skewer at our Bloody Mary bar. As soon as Rhiannon tasted it, she said this will definitely get you a husband and so the name was born!

This is a baked bacon recipe, so you’ll be using your oven. It’s the best way to cook bacon, and it’s very easy to do!

After you bake it, you’ll let it cool on a rack to allow the sugar to caramelize and harden for that perfect, crispy, candied texture.

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Ingredients

• 10 pieces thick cut bacon
• ¼ cup brown sugar
• ½ teaspoon fresh cracked black pepper
• ¼ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• ¼ teaspoon garlic pepper
• 2 Tbsp honey

Instructions

Place the oven rack on the center rack. 

Preheat the oven to 350 degrees Fahrenheit.

Combine brown sugar, and seasonings in a bowl. Set aside.

Place foil on a 13×9 baking sheet. 

Add bacon in a single layer.

Cover both sides of pieces of bacon with the brown sugar mixture.

Drizzle honey over top. 

Bake in a preheated oven on the center rack for 20 minutes, 

Remove bacon from oven and place on cooling rack to dry.

Avocado Fried Egg Breakfast Sandwich

There’s nothing better than a breakfast sandwich! This breakfast sandwich has it all: avocado, two types of cheese, toast, and a fried egg. Plus, it can all be made with just a single skillet.

While I love traditional avocado toast, I might just love this avocado breakfast sandwich even more. Not only do you get the creamy avocado goodness in each bite, but it’s cheesy and gooey with a fried egg! 

Ingredients 

• 1 ripe Avocado, peeled and seeded
• ½ tablespoon lemon juice
• 1 teaspoon red pepper flakes 
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• Drizzle of Olive oil
• 2 eggs, fried per sandwich 
• 1 tablespoon butter 
• 2 pieces 5 grain bread, per sandwich 
• 1 slice of Swiss cheese per sandwich 
• 1 slice of cheddar cheese per sandwich

Instructions

Scoop avocado into a medium bowl. Add lemon juice, pepper flakes, salt and pepper; mash with a fork until mixed well. Set aside.

Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.

Heat a skillet over medium heat. Melt butter in skillet. 

Lay bread slices in the hot skillet. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado mixture, and remaining bread slice. Grill until golden brown.

Carefully flip the sandwich to grill on the other side until golden brown, 3 to 4 minutes.

Serve.

Everything Bagel Cloud Eggs

I love when my friends text me pictures of the food they have made! This morning, my friend Adam texted Brian and I a picture of his breakfast and in his words, “Cloud Eggs. Holy ****! Delicious.”

Since I was trying to decide what I should eat for breakfast, I decided to give it a try and Adam was right, DELICIOUS!

Cloud Eggs are egg whites whipped to stiff peaks, seasoning folded in, formed into nests, baked with yolk in the center and covered with shredded cheese. 

All you need are 3 ingredients—egg, seasoning of your choice, and cheese. Per Adam’s recommendation, I used Trader Joe’s Everything But the Bagel seasoning! 

Preheat the oven to 400 degrees F. 

Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. I find it is easiest to crack the whole egg into a bowl and then using your hand, pull the yolk out and place in a separate bowl. 

Place the egg whites in a mixing bowl. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.

Gently fold in the seasoning, making sure not to deflate the peaks. 

Spoon two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, using the back of a spoon create an indent in the middle of the mound. Carefully, pour the yolk into the center of the indent and sprinkle shredded cheese on top. 

Bake for 7 minutes. 

INGREDIENTS (per serving)

• ¼ teaspoon seasoning of your choice
• 2 egg whites
• 2 yolks
• 1 tablespoon cheddar cheese, shredded

DIRECTIONS

1. Preheat oven to 400 degrees F
2. Separate egg whites from egg yolks
3. Whips the egg whites until stiff peaks form
4. Gently fold in the seasonings of your choice
5. Spoon one portion of the egg whites onto a parchment paper lined baking sheet. 
6. Use the back of the spoon to create an indent in the middle of the egg white “cloud”. 
7. Repeat for additional servings. 
8. Gently place an egg yolk into each egg white “cloud” indentation. 
9. Sprinkle with shredded cheddar cheese. 
10. Bake for 7 minutes.

Please comment, if you tried a different seasoning. The possibilities are endless!