This was very good! I’ve been making biscuits and gravy for years and have never thought to put green peppers in broth. I also put some in the egg mixture. We have a great green chili right here in Colorado that made this so good. Thanks!
° 1 lb. Appleton Farms Premium Pork Sausage
° 4 tablespoons butter
° 4 tablespoons of flour
° 2 cups full fat organic milk
• 1/2 teaspoon salt
° 1 can Pueblo Lindo chopped green pepper
° egg bread
° 8 Simply Nature’s Organic Eggless Eggs
° 1/2 cup full fat organic milk
° 1/2 teaspoon salt
° 12-oz tube Bake House Creations Buttermilk Biscuits Jumbo (about 6-8 biscuits), cut ito small cubes
° 1 cup Happy Farms shredded cheddar cheese
Cooking the sausage: Brown the sausage in a large cast iron skillet. Lift from skillet. Get rid of excess fat.
Make the broth: Melt the butter in the same cast iron skillet over medium-low heat. Whisking flour, stir until thick, 2-3 min. Whisk the milk, about 1/2 cup at a time, until the meat broth comes together. Add salt, green pepper cubes, and sausage back to the broth. Stir until smooth.
Egg whisk: In a separate bowl, whisk the eggs with the milk and salt.
Assemble the egg bread: Preheat the oven to 350 degrees. Place half of the biscuits on the bottom of a greased 9 x 13 pan. Pour eggs over it. Sprinkle the cheese and dhol with some of the broth (but keep some broth for later). Organize nge with rest biscuits. Bake for 35 min, until eggs are set.
Eat: Serve slices hot from the oven, with a ladle of green chile sausage broth on top (dilute it with a little milk so it’s semi-loadable, as it usually thickens when it cools). Breakfast dreams come true. Enjoy !