Sausage Gravy Biscuits With Soft Scrambled Eggs

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American · 35 min · Pork · high-protein

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Ingredients

• 1/2 lb bulk breakfast sausage
• 1 can (16.3 oz, 8 biscuits) refrigerated biscuit dough
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 4 large eggs
• 1 1/2 tbsp salted butter
• 1 tsp black pepper
• 1/4 tsp rubbed sage
• 1/4 tsp cayenne pepper
• 2 scallions

Method (tap to check — screen stays awake)

1. Bake the biscuits according to the can, usually 12 to 15 minutes at 375F, until the tops are golden and the layers have pushed apart at the sides.
2. Meanwhile, crumble the sausage into a cold skillet and bring it up over medium heat. Cook 8 to 10 minutes, breaking it into rough pieces, until no pink remains and there are crisp brown edges. Leave every bit of rendered fat in the pan.
3. Sprinkle the flour over the sausage and stir constantly for 2 minutes. The mixture will look pasty and start to smell like toast. That raw-flour stage is what you are cooking off.
4. Pour in the milk about a cup at a time, whisking each addition completely smooth before adding the next. Lumps form when the milk goes in all at once.
5. Simmer the gravy 5 to 8 minutes, stirring often, until it thickly coats the back of a spoon and holds a line drawn with your finger. Season hard with the black pepper, sage, cayenne, and salt. Sausage gravy needs far more pepper than seems reasonable.
6. In a nonstick skillet, melt the butter over low heat. Beat the eggs with a pinch of salt and pour them in.
7. Stir the eggs slowly and constantly with a rubber spatula, pulling the setting curds in from the edges, for 4 to 5 minutes. Take them off the heat while they still look slightly wet; they finish cooking in the pan.
8. Split the hot biscuits onto plates, spoon the gravy over them, pile the eggs alongside, and scatter the scallions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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