Recently, a good friend & fellow food lover of mine got married; and for their honeymoon, she & her new husband roadtripped to Colorado. While in Denver, she posted this deliciousness on Instagram, & immediately began craving one myself:
Obviously, since I work two jobs & am raising some busy athletes, I can’t just pick up & go to Denver to get one, so I decided I would create my own version. And OMGoodness did it come out amazingly delicious!
First, after examining the image above, I gathered my ingredients: biscuits (Pillsbury Homestlye Honey Butter Grands are my fave!), thick cut bacon, sausage (two different kinds are pictured because I decided one roll wasn’t enough, & my local Kroger had their brand on sale, resulting in an empty shelf when I went back for more), eggs, flour, bacon grease, milk, cheddar cheese, & seasonings- kosher salt, peppercorn medley grinder (cause fresh cracked is so much more flavorful), garlic powder, & crushed red pepper. (Later I ended up pulling out my Tony’s Creole Seasoning, cause I’m a Cajun girl & I use that stuff in everything 😉 )
If you’ve got all your ingredients together, let’s get started! Pre-heat your oven to 325, & warm a large skillet over medium heat. Line a large baking sheet with foil, & fill with 16 slices of bacon. Divide your two rolls of sausage into eight thick patties, add half of them to your heated skillet & place bacon in the pre-heated oven. Cook sausage patties 10 min on each side, repeat for the other four.
After flipping the first four, take the bacon out of the oven- drain & save the grease, flip the bacon, & return to the oven for 10 more min. While the meats are cooking, spray another baking sheet with non stick cooking spray, & place biscuits on it. When the bacon is done, place the biscuits in the oven & bake according to package directions, until golden brown. I like to butter the tops of them during the last few minutes of baking.
Once you have your hands free, you can start the gravy. I apologize for the lack of images for the gravy making process, but it goes quickly, & requires constant stirring to keep it smooth & creamy. In a small saucepan over med-high heat, add your bacon grease. For this one, I actually saved & combined all the grease from both the sausage & the bacon to use for my gravy. Have a good wire whisk ready. If you have a hand held electric mixer, I actually think the egg beater whisk attachment for that is PERFECT for this. Begin adding about 3/4-1 cup of flour, a little at a time, constantly whisking, to make a roux. Then, add up to 2 cups of milk, a little at time, still constantly whisking, until your gravy has reached the consistency & thickness you desire. Add salt, pepper, garlic powder, crushed red pepper flakes, & if you like, a little Cajun seasoning, to taste- I never measure these, so if you’re new to gravy making, always start with a little- you can always add a little more, but once you’ve added too much you can’t take it out. Keep whisking, bringing to a boil, then remove to a burner warmed on low heat.
Last, make your eggs. I do this after the gravy, because you want your eggs to be fresh for your sandwich, & my three boys & I all like our eggs different. I use bacon grease for cooking my eggs, may not be any healthier than butter, but adds great flavor to your eggs! Each sandwich only needs one egg, my youngest likes his scrambled- one egg beaten with a splash of milk or heavy cream. Next, my middle one likes his eggs fried hard, but he doesn’t want the yolk broken. My oldest son & I like our eggs over medium- with the yolk runny but the white fully cooked. All of our eggs get a light sprinkling of kosher salt & fresh cracked pepper.
Now, build your sandwiches:
Split your biscuits in half, & place the sausage patties on the bottom half of the biscuits. Place your eggs on top of the sausage patties, & criss-cross two slices of bacon on top of the eggs. Top generously with shredded cheddar cheese & a generous pouring of gravy. There you have it! The ultimate, most delicious breakfast sandwich you’ll ever have! I served mine with some smothered & covered hashbrowns, cooked in the unwashed pan from my sausage patties with- you guessed it, bacon grease, kosher salt, fresh cracked pepper, & some Tony’s Creole seasoning.
I hope you all enjoyed my first MomChef entry! Bear with me as this blog is still in the start up phase, & I am unable to include a link for easy printing at this time, but I am including it below & you should be able to highlight & print or copy & paste to Word & print.
Ultimate Breakfast Biscuit:
- 1 can large biscuits
- 16 slices thick cut bacon
- 2 lbs mild breakfast sausage
- Grease from bacon & sausage
- ¾-1 cup flour
- About 2 cups milk
- 1 cup shredded cheddar cheese
- Kosher salt
- Fresh cracked pepper
- Garlic powder
- Crushed red pepper flakes
- Tony Chachere’s Creole Seasoning
- Pre-heat oven to 325 & warm a large skillet over medium heat. Line a large backing sheet with foil & place bacon on it.
- Divide sausage into eight thick patties, place four in the warm skillet & pan of bacon in center of oven. After 10 minutes, turn the patties, drain & save grease from bacon & flip bacon & return to center of oven. Allow both to cook for 10 more minutes & remove, saving the grease from both. Repeat for the remaining four sausage patties.
- While last four patties are cooking, bake biscuits according to package directions, until golden brown
- Optional: butter tops of biscuits during last 3 minutes of cooking
For the Gravy:
- Warm a small sauce pan over medium-high heat, add most of the grease saved from the bacon & sausage
- Begin adding flour, a little at a time, while constantly whisking, to make a roux. Whisk about a minute or two, then begin slowly adding milk, still constantly whisking, until gravy is smooth & thick but fluid.
- Add seasonings to taste, & continue whisking.
- Bring just to a boil, & remove to a burner set to low heat. Whisk occassionally to keep smooth & from beginning to stick to bottom of pan.
For the Eggs:
This is what you saved a little bit of your bacon & sausage grease for, or if you prefer, you can use butter or just spray your pan with non stick spray. Cook one egg per sandwich, according to your liking.
- Scrambled- beaten with a splash of milk or heavy cream (for fluffiness), then cooked
- Sunny Side Up- Never flipped, white mostly solid & yolk runny
- Over Easy- Flipped once, yolk & white both runny
- Over Medium- Flipped once, white fully solid, yolk runny
- Over Medium-Well- Flipped once, white fully solid, yolk semi-soft- not runny
- Over Well- Flipped once, white & yolk both solid
- Over Hard- Flipped once, yolk broken & fully cooked
Build Your Sandwich:
Split your biscuits in half, & place the sausage patties on the bottom half of the biscuits. Place your eggs on top of the sausage patties, & criss-cross two slices of bacon on top of the eggs. Top generously with shredded cheddar cheese & a generous pouring of gravy. Place top half of biscuit on top of your sandwich.
(The inspiration sandwich pictured was purchased at Denver Biscuit Co)