Whether you're out to impress a house guest or just turning over a healthy new leaf, whipping up a wholesome, satisfying breakfast is easier than you might think. Today's abundance of pre-packaged ingredients makes it a snap. No more whipping things up from scratch. And don't worry, you'll still end up with a great tasting meal.
Prepare the biscuits according to the directions on the package. These usually take 12 to 25 minutes to bake. Make sure you've preheated your oven and greased the baking dish.
While the biscuits are baking in the oven, prepare the pre-packaged country gravy mix on the stove top according to the package directions. This usually requires that water or milk be added. Gravy is usually fixed in a skillet or small pot.
In a separate skillet, begin to cook the sausage for your biscuits and gravy. Usually half of a 1-lb. package will suffice. Crumble the sausage into the skillet and fry until well done.
When the sausage is thoroughly cooked, drain the fat and add it to the finished gravy mix. Stir well. Put a lid on the sausage gravy and keep over low heat--just enough to keep it warm while you're finishing up the rest of the meal.
Don't forget to take the biscuits out of the oven when they're done. To keep them warm, turn the oven down to 125 degrees F or lower and leave them in.
Prepare several slices of bacon according to the package directions. Usually two to three slices per person is a sufficient serving. It is recommended to cook the bacon in a skillet with a lid on a low to medium heat so that grease doesn't pop out and burn you.
Using a fork, occasionally turn the bacon over as it cooks in the skillet to give it a crispy texture.
When it's done, place it on a plate with a napkin so that the grease can drain. Keep the plate of bacon in the oven with the biscuits to keep it warm.
In another skillet, prepare the hashed brown potatoes according to the directions on the package. This is usually done by frying in 1 to 2 tbsp. of vegetable oil.
Be sure to salt and pepper the potatoes and stir them frequently so that they do not stick to the skillet. It's a good idea to cook them in a skillet that has a lid to prevent grease splatters and burns. A lid will also help steam cook the potatoes from the top while they fry from the bottom.
When they are fried to a golden brown, drain the potatoes using a plate and a napkin. Place the plate in the oven to keep the potatoes warm as well, or you might wish to keep the skillet on the stove top over low heat.
Set aside one to two eggs per person. Carefully break each egg into the bowl you've set aside for scrambled egg mixing.
When each egg has been added to the bowl, add a sprinkle of salt and a sprinkle of pepper. Next, add 2 to 3 tbsp. of milk. Using a fork, blend the mixture in the bowl.
Use butter or non-stick cooking spray to grease the bottom of another skillet. Warm the skillet under medium heat, and pour the egg mixture into the skillet.
When the eggs begin to thicken on the bottom of the skillet, begin to scramble them with a fork or spatula. A flat rubber spatula usually works well for this. Keep tossing and scrambling the eggs until they are cooked. They should be fluffy.
You can add some zest and flavor to your eggs by adding shredded cheese, crumbled bacon pieces or pre-cut ham to the bowl before you cook them in the skillet. Some people even add small chunks of green onion and bell pepper. Be creative and enjoy.
By the time the scrambled eggs are finished, the bacon, biscuits, sausage gravy and fried hashed brown potatoes should be ready to eat as well.
Remove all dishes from the oven and ring the dinner bell. It's time to eat!
Have your guests pour the sausage gravy over their biscuits, pile their plates with potatoes and eggs and dive into the bacon.