Biscuits and Sausage Gravy

8 buttermilk biscuits
3/4 pound of sausage (fatty sausage works best for this)
4 cups of milk
4-8 tablespoons flour

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn BROWN before adding another tablespoon (if you don't, your gravy will taste like flour). After you have added enough flour to make the gravy as thick as you like, add milk and stir with whisk.Serve over biscuits.

Aunt Judy's Breakfast Casserole

We had this once at a Couples Bridal Shower given for my cousin...Aunt Judy makes the best food....

1 lb. Bob Evans bulk sausage
6 slices of bread, toasted
1 dozen eggs, beaten
1 can of cream of chicken soup
1/2 c. milk
8 oz. grated cheddar cheese

Cook sausage 5 to 7 minutes; drain.  Line bottom of 2 qt. casserole dish with bread.  Layer sausage and well beaten eggs.  Mix soup with milk and pour over eggs.  Bake about 20-25 minutes in a 350* preheated oven.  Top with cheese and cook another minute or two.

Makes 8 servings

Baked French Toast Casserole

Baked French Toast Casserole Recipe

McDonald's Copycat Breakfast Burritos

Ingredients:Servings:


4 Servings Size


1 (4 ounce) breakfast sausage

1 tablespoon minced white onions

1/2 tablespoon minced mild green chilies (canned)

4 eggs, beaten

salt

pepper

32 inches flour tortillas

4 slices American cheese


Directions:Prep Time: 10 mins

Total Time: 25 mins

1 Preheat a skillet over medium heat.
 2 Crumble the sausage into the pan, then add the onion.
3 Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
4 Add the mild green chilies and continue to sauté for 1 minute more.
5 Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
6 Add a dash of salt and pepper.
 7 Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
 8 Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
 9 To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
 10 Fold one side of the tortilla over the filling, then fold up about two inches of one end.
11 Fold over the other side of the tortilla to complete the burrito (one end should remain open).

12 Serve hot with salsa on the side, if desired.
13 Repeat with remaining ingredients.
  Makes 4 burritos.

Country Breakfast Quiche

1 lb. sausage
Potatoes, grated as hash browns
1 lb. grated cheese
1/2 c. chopped onion
1/2 c. chopped bell pepper
6 eggs, well beaten
Crumble sausage and cook. Drain and set aside. Cook hash browns, place some of hash browns in bottom of butter quiche dish - to line it - sprinkle sausage and 1/2 cheese - sprinkle rest of potatoes over all. Pour beaten eggs over all. Then sprinkle remaining cheese on top. Cook until brown in hot oven. Serve hot.

Starbucks Banana Pound Cake

Source: “Fast Food Fix,” by Devin Alexander

Ingredients:

Butter flavored cooking spray, 2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon baking powder, 1 cup mashed very ripe bananas, 1 cup sugar, 2 egg whites, 2/3 cup fat-free vanilla or banana yogurt, 2/3 cup chopped walnuts

Directions: Preheat the oven to 350. Mist a 9×5x3″ nonstick loaf pan with cooking spray. Set aside. In a small bowl, combine the flour, baking soda, salt, and baking powder. Set aside. In a large mixing bowl, combine the bananas, sugar, egg whites, and yogurt. Using a sturdy whisk or a spoon, mix until throughly blended. Add the flour mixture. Stir until no flour is visible. Stir in the nuts. Pour into the reserved pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out dry. Cool in the pan on a rack for ten minutes. Remove to the rack and cool completely. Cut into eight slices. Serve warm or room temperature. Wrap and refrigerate any leftovers for up to three days.

Mom's Holiday Breakfast Casserole

Courtesy of my Mom

1 pkg. Pork Sausage; cooked, crumbled & drained
10 eggs, lightly beaten
3 cups milk
2 tsp. dry mustard
8 oz. (2 cups) shredded sharp cheddar cheese
6 c. cubed bread
1/2 tsp black pepper
1 tsp salt
1/2 c mushrooms, sliced (optional)
1 medium tomato, chopped (optional)
1/2 c. green onions, sliced (optional)

Preheat oven to 325* F. In a large mixing bowl, combine eggs, milk, mustard and salt. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. Makes 6 servings. Can be made the night before and refrigerated before baking.