April 25, 2018

Turkey Sausage and Gravy Benedict

Exploring new places for brunch
is one of our favorite things to do, but can
be not so nice on the old wallet.
Recently we have been trying to
be more conscious of our going out meals
on the weekends, and have started
exploring some fun new ways
to spice up favorite brunch recipes at home!

This past weekend we just couldn't decide
between biscuits and gravy, and eggs benedict,
so we decided to have both!

  • Grands Flakey Biscuits
  • I package Jennie-O's Turkey Sasusage
  • 1 teaspoon paprika
  • 1/3 cup white flour 
  • 3 cups unsweetened almond milk (more if necessary)
  • 1/2 teaspoon seasoned salt
  • 2 teaspoons ground black pepper
To Make:

Follow directions to make biscuits.
Take a large skillet, and begin cooking your turkey sausage
on high heat.Use a Spatula to break up while cooking.
Once the sausage is cook, lower heat to
medium and add the flour and milk,
adding your milk in gradually.
If your gravy is too thin, you can add more 
flour, or if it's too thick, you can add more milk.
then add in all your other spices.

Once, the gravy is cooked, reduce the heat
and let it sit. Then begin to poach your eggs.
You can do this traditionally, or use the easy
poaching pouches we've used before here!

Happy Cooking!

fox + gypsy

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