Biscuits And Gravy Burrito Recipes

SAUSAGE GRAVY BREAKFAST BURRITOS

Steps:

• Put the ground beef in a mixing bowl. Sprinkle the garlic powder, onion powder, sage, salt, and pepper over the ground beef. Mix it together until thoroughly combined, and voila, now you have ground beef sausage. ? Cover the sausage and set it aside in the refrigerator for 10-ish minutes.
• Take the sausage out of the fridge and cook it in a large skillet (I use my big daddy 12″ skillet) over medium high heat for about 8-10 minutes or until browned. Do not drain the sausage - you need the fat.
• Add in the flour, cook and stir until the sausage is evenly coated. Pour the milk into the skillet stirring constantly until the gravy begins to thicken up and simmer for 3-5 minutes. Add salt and pepper to taste and keep warm until you're ready to build your burritos.
• Grab a mixing bowl, crack your eggs into the bowl, pour in the water or milk, and whisk it up. Meanwhile, add the butter to another large-ish skillet and heat over medium heat. I feel like I'm saying "heat" a lot, anyway...
• Once the skillet is hot and the butter is melted, reduce the heat to medium-low and add your whisked eggs. Let them set in the skillet until the edges look like they're just about set. Then stir them with a wooden spoon or spatula until beautiful egg curds form and you have perfectly fluffy scrambled eggs. Take your newly scrambled eggs off the heat, so they don't overcook.
• Warm the tortillas in the microwave for about 30 seconds. To assemble spoon some eggs into the middle of a tortilla, followed by some gravy, and sprinkle with the shredded cheddar. Fold the tortilla, neatly wrapping up the contents.
• Repeat the assembly steps until you run out of eggs, or gravy, or tortillas. Serve the burritos immediately or wrap them in foil and toss them in the freezer for breakfast at a later date. Enjoy!

EASY SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

BISCUITS AND GRAVY

Steps:

• For the biscuits: Preheat the oven to 425 degrees F.
• Combine the flour, baking powder, sugar, salt and baking soda in a large bowl. Add the shortening and work it into the flour using your fingertips until the mixture resembles coarse cornmeal.
• Grate the butter using the large holes on a box grater and add it into the flour mixture. Toss and pinch quickly with your fingers until all the butter pieces are well-coated in flour mixture, about 30 seconds. Add the buttermilk and mix together to form a sticky dough. Careful to not overmix.
• Using your fingertips, spread 2 tablespoons of butter across your work surface. Sprinkle a light layer of flour on top of the butter to prevent the biscuits from sticking. Turn the dough out onto the work surface and lightly flour your hands. Pat and form the dough into a 1/2-inch rectangle. Fold the dough into thirds like a letter and turn. Repeat this process, forming into a rectangle, patting to 1/2-inch thick and folding into thirds two more times.
• Lightly flour a 2 1/4-inch round cutter. Cut out the biscuits, rolling and cutting scraps until all the dough is used. Transfer the biscuits to a sheet tray lined with parchment paper. Refrigerate, uncovered, until cold, about 15 minutes.
• Bake the chilled dough until the tops are golden brown and lightly crisped, 8 to 10 minutes. Let the biscuits cool on the pan for 5 minutes before removing.
• For the gravy: Heat a large skillet over medium-high heat. Add the bacon and sauté until crispy, 4 to 5 minutes. Use a slotted spoon to remove the bacon pieces, leaving the fat in the pan. Add the ground pork, ground fennel, garlic powder, smoked paprika and chile flakes to the pan and cook until the meat is browned and no more pink remains, 3 to 4 minutes. Add the flour to the pan and whisk until the flour is incorporated with the bacon fat to make a roux. Add the milk and sage, continuing to whisk making sure there are no clumps. Continue to stir until the mixture is thickened, 2 to 3 minutes. You can add a little more milk to thin it out if needed. Stir in the parsley and three-quarters of the reserved bacon (leaving some for garnish) and season with salt and pepper to taste.
• For the over-easy eggs: Heat a large sauté pan to medium-high heat and add 1 teaspoon of the canola oil. Crack 2 of the eggs into the pan. Allow the eggs to cook until the whites of the egg are no longer translucent but turn white and the edges begin to solidify. Using a spatula remove the eggs from the pan. Using a paper towel, wipe out the pan and repeat the process with the remaining 1 teaspoon of oil and 2 eggs.
• To serve, split a biscuit in half and smother with the gravy. Top with an over-easy egg and garnish with scallion and the remaining crispy bacon.

COUNTRY BREAKFAST BURRITOS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Arrange potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until golden brown, 17 to 19 minutes.
• Meanwhile, combine green onions and butter in a cold saucepan.
• Remove sausage links from plastic pouches. Place on a microwave-safe plate and cover with a paper towel. Microwave until heated through, 60 to 65 seconds.
• Cut sausages into small pieces and add to the onion-butter mixture; add bacon. Heat mixture over medium heat, stirring occasionally, until butter is melted. Stir slowly, adding a few spoonfuls of flour at a time, until mixture becomes a paste. Slowly drizzle in milk while mixing constantly. Reduce heat to low; cook and stir until a thick gravy is formed, about 5 minutes. Remove from heat. Stir in black pepper and cayenne pepper.
• Lay a tortilla on a microwave-safe plate. Place 2 slices Cheddar cheese down the middle of the tortilla. Spoon 1/4 of the scrambled eggs over the cheese. Add about 5 potato nuggets. Microwave until heated through, about 20 seconds. Spoon the gravy down the middle of the burrito. Microwave for 20 to 30 seconds more. Roll 1 of the opposing edges around the filling while burrito is still warm. Assemble 3 more burritos with remaining ingredients.

QUICK, EASY AND SPICY SAUSAGE GRAVY OVER GRITS OR BISCUITS

Steps:

• Sausage -- In a medium sauce pan, saute the sausage, breaking it up as it cooks, on medium heat until cooked through. Make sure to drain the sausage well before making the rest of the sauce. I use hot breakfast sausage, but use what you like best).
• Once the sausage is drained well, return to the sauce pan and add the green chilies, scallions, cream, red pepper flakes, cumin and oregano. Mix well to combine and taste for any additional seasoning (salt or pepper). Let it simmer on medium to medium low for 4-5 minutes. The cream will help it thicken naturally.
• After the gravy cooks 4-5 minutes, stir in the cheese and heat through just to melt the cheese. This should be done just a few minutes before serving.
• Prepare the Base -- As I said, you can really use anything. Grits were excellent, croissants would be wonderful too. I happen to use Pillsbury (or a canned) biscuit, or you could certainly make your own too. I cooked the biscuits according to package directions. But NOTE, I brushed the biscuits (before baking) with a mix of butter, chili powder, and cumin for a little extra flavor.
• Serve -- Simply serve the gravy over your choice of the bottom layer. Garnish with extra cheese if you want and the extra scallion. A poached egg would be great, or even some scrambled eggs on the side. Just ENJOY!

BISCUITS AND GRAVY

Steps:

• In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.