Who doesn’t love A Classic Breakfast, Bacon, Sausage, Eggs, Buttermilk Biscuits and Sausage Gravy?
That’s downright delicious!
But first on the menu, mimosas. Okay, you don’t always need a fancy-schmancy drink with your breakfast but just in-case I’ll toss that recipe in the box down below.
To get this meal kind of meal on the plate, all the food needs to be done around the same time. Right? Right. Timing is a good thing to keep in mind. Bake that sausage and bacon and get to work on the rest.
Preheat the oven to 400 degrees F. Put the sausage in a cast iron skillet and pop it in the oven.
For the bacon, if you place it on a baking sheet
Buttermilk biscuits. (my favorite!)
The recipe included below is the one I’ve been using for years. They’re quick and so very yummy with butter and honey or sausage gravy. I like using a baking stone to keep the bottom of the biscuits from getting too browned.
Secret Tip: Use this recipe to make “Cheddar Bay Biscuits” like Red Lobster for your next seafood dinner. Just add a couple cloves of finely minced garlic, some fresh chopped parsley, and a cup of shredded sharp cheddar cheese. Use the drop method instead of rolling them out and dab some melted butter on top after they’re done baking
Sausage gravy
The recipe I have below is simple. The main thing you have to pay attention to is the amount of milk you add after you’ve cooked the sausage and added the flour. For this one, I added quite a bit of milk and lots and lots of freshly ground black pepper
Scrambled eggs.
I always make my eggs last because they’re the most delicate thing on the breakfast menu. I’ve got a few tricks up my sleeve for these babies and if you follow the instructions in the recipe below, you’ll have some of the best sunshiny delicious, scrambled eggs.
A few crucial keys for perfect scrambled eggs are:
* Make sure you whip
* Don’t move them around in the pan a lot. Pour them in the pan and leave them alone over medium heat until they’re about half done.
* Don’t over cook them.
See how they look a little runny in the pan
That’s exactly when you want to plate
And there you have it folks! A beautiful Classic Breakfast with Bacon, Sausage, Eggs, Buttermilk Biscuits and Sausage Gravy.
How fun, keeping it Delicious!
Thank you for visiting Happy Belly Foodie! Till next time ~ much love, Connie
A Classic Breakfast with Bacon, Sausage, Scrambled Eggs, Buttermilk Biscuits and Sausage Gravy
Ingredients
- Mimosas:
- 1/2 gallon fresh orange juice
- 1 bottle champagne
- 1 lb bacon baked 15-20 minutes in 400 degree F oven
- 1 pkg breakfast sausage links baked 15-20 minutes in 400 degree F oven
- Buttermilk Biscuits:
- 2 C all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 C shortening or lard
- 3/4 C buttermilk up to 1 cup if needed
- Sausage Gravy:
- 4 oz ground mild pork sausage
- 1/4 C all-purpose flour
- 1 C milk more if needed
- Salt and freshly ground pepper to taste
- Scrambled Eggs:
- 1 tsp butter per egg
- 2 eggs per person
- 1 tsp milk per egg
- dash of salt per egg
Instructions
- Mimosas:
- Chill the champagne. Add equal parts of orange juice and champagne to champagne flutes.
- Bacon and Sausage
- Preheat oven to 400 degrees
- Place the bacon on a parchment paper lined baking sheet and cover with another piece of parchment paper.
- Place the sausage in a cast iron skillet.
- Bake until the bacon is crispy, and the sausage is done.
- Buttermilk Biscuits:
- Keep the oven on at 400 degrees F.
- In a large bowl, combine all the dry ingredients.
- Using a pastry cutter or potato masher, cut the shortening or lard into the flour mixture until you have pea sized pieces.
- Pour in the buttermilk and mix by hand until all ingredients are well combined. Add more buttermilk if needed. The dough should form a ball but not be too sticky.
- On a lightly floured surface, roll the dough out to about 1 inch thickness.
- Using a cookie cutter or a cup, cut out the biscuits.
- Place the biscuits on a cookie sheet or baking stone and bake in oven for 10 to 12 minutes or until the tops are golden brown.
- Sausage Gravy:
- In a large skillet, cook the sausage over med/hi heat. Break the sausage into small pieces with a spatula and cook until done.
- Add the flour to the skillet and cook for 1 minute.
- Whisk the milk in. Cook until desired consistency is achieved, adding more milk if necessary.
- Season with salt and pepper to taste.
- Scrambled Eggs:
- Heat a large skillet over medium heat. Melt the butter in the pan.
- In a large bowl, combine the eggs, milk and salt. Whisk very well until the eggs are lighter in color and have plenty of air whipped in.
- Add the egg mixture to the skillet and leave it alone until the eggs are about halfway done.
- Run a spatula through the middle of the eggs and break them up, turning them over in sections to cook the other side.
- Turn the heat off and plate the eggs immediately.
- They will look like they're not quite done (a little runny) but by the time you go to eat them they'll be perfect.
Notes
What is Happy Belly Foodie all about? Keeping it delicious! 
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