I have mentioned before that growing up my mom made big homemade breakfasts on the weekends. Monday through Friday expect cereal, toast, oatmeal or a toaster strudel but on the weekends she would usually make something great!
Like many moms she had to get her (three) kids up and to school before she traveled twenty minutes to work where she spent the day and then came home to make dinner, give baths, and pick us up from extracurricular activities. Seriously (I promise I am sharing a recipe here) you will never appreciate how much your parents did for you until you have your own kids and find yourself doing it all!
One of the most requested weekend breakfasts was biscuits and gravy. After I married Mike and tried to start cooking more, I had trouble with my gravy. We laugh about it now because one time I added way too much milk and it ended up looking and tasting like milk with sausage floating around in it. Finally I figured out what works for us!
The recipe ends up perfect every time and the meal ends with an empty pan of gravy! When I made this over the weekend Wyatt declared this meal the best breakfast and had seconds… then thirds! Eat up kid – I don’t cook breakfast on the weekdays either!Ingredients:
- 1 LB Sausage
- 1/4 cup Flour
- 2 cups Milk, Whole or 2%
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Start by browning the sausage in a large sauce pan over medium heat.
- Once the sausage has finished browning, add flour and stir until the sausuage is coated.
- Slowly add in milk while stirring.
- Add salt and pepper and continue to stir occassionlay until the gravy has thickened.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g