![]() ![]() Make the roux with the meat, and get lump-free gravy, without fail. ![]() Cook the flour-coated meat for a few minutes until the flour-flavor goes away, and THEN add the cream and spices.ĭon’t try to mix your flour into your liquid and then pour it in. The trick is to just sprinkle the browned meat with flour to make a roux in the skillet. Of course store-bought biscuits take the convenience factor up considerably, but my favorite gravy trick makes easy work of the gravy, too.Īnd I don’t know if it’s actually a trick, but I didn’t know about it until a few years ago and it’s revolutionized my gravy-making. The awesome thing about this recipe is how easy it really is. The gravy gets all bubbly and extra creamy, and those biscuits find a way to cook just perfectly. ![]() They were like little, perfectly cooked biscuit dumplings or something. I was actually worried that the bottom layer of biscuits would get soggy, but they didn’t. I mean, biscuits and gravy are fantastic on their own, but baking the biscuits IN THE GRAVY takes them up to an entirely different level. He must have some serious self-control or something, ’cause there is no way that I was going to walk away from this one. But I still, every single year, force new breakfast dishes upon him like he’s going to change his mind and decide that he absolutely wants a big breakfast instead of his coffee. It’s awesome because of course I love it when he’s home, and I get excited every year because he’s someone new to cook for – another person to eat the holiday goodies that I’m inevitably churning out.īut the truth of the matter is that he really doesn’t eat much. Whisk the eggs, grate the cheese, pop the biscuit pieces in there, and let’s eat.Įasy biscuits and gravy egg bake brunch for the win.My dear brother-in-law has been staying with us over the last week. Even if that brunch is for a smaller group than we’d wish for.įood is my ultimate favorite way to bring little joys into the everyday, and in this season, HOLY SMOKES we need those little joys! We need that biscuits and gravy egg bake. A brunch with close family and friends can make it seem just a little more normal. We might just need to call it like it is: the holidays are probably a little weird for most of us right now. Whisked eggs, biscuits, cheddar cheese, green chile sausage gravy… Here’s what happens: we just layer all the good things. Not sure about you, but I almost always have to work a little harder to make my cart total get past $35 for free delivery because ALDI is so affordable! Oh darn, looks like I need to throw in a few extra boxes of our favorite wheat crackers, a couple of packages of amazing marinated olives, and at least three bricks of goat cheese with blueberries. You can shop ALDI via Instacart which is how I do 90% of my real-life ALDI shopping. If I manage to venture out to the store, even though I have a short list, what are the chances I find a few other yummy ALDI holiday treats waiting for me on the shelves? 100%.īut also, what about if you’re not wanting to / able to leave the house right now? VERY RELATABLE. I like to pick up all the ingredients for this at ALDI: Simply Nature Organic Whole Milk, Simply Nature Organic Cage Free Eggs, Bake House Creations Jumbo Buttermilk Biscuits, Appleton Farms Premium Pork Sausage, Pueblo Lindo Chopped Green Chiles and really good Happy Farms Shredded Mild Cheddar Cheese. And how about just a little more gravy.Each piece gets smothered in green chile gravy. ![]() It is THE brunch dish of 2020 for me because: There are zero things not to love about a casserole-style dish of fluffy eggs and cheddar baked up with little bites of tender flaky biscuit pieces poking out the top, and buried under a blanket of creamy, savory, mildly spicy green chile sausage gravy. My love for this biscuits and gravy egg bake is borderline over-the-top. Holiday times mean big food times, and big food times mean WE START WITH BRUNCH. ![]()
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