Let’s just say breakfast is my favorite food. I don’t care what time of day it is, if you have biscuits and gravy, I’m going to eat it.
Growing up I remember 3 of my cousins (more like sisters) would stay the night at my Mammaw and Pappaw’s quite often. Every morning we would wake up to the smell of sausage frying and my Pappaw grumbling about the blankets in the floor that we were still bundled up in. The sun would be shining through the living room window, so bright and hot enough to make you break a sweat. We would wrestled around for a few minutes until Mammaw called us to the table to eat. There would be enough food to feed an army! Mile high drop biscuits, piping hot sausage gravy, fresh buttered scrambled eggs, and sometimes even french toast! I’m pretty sure I ate my weight in food every morning I woke up there.
As an adult I find it a bit time consuming and harsh on my waste-line to make a big breakfast like that. 1, my husband isn’t a big breakfast eater and 2, I have no self control and will eat it all in one sitting by myself. So I refrain, at least from biscuits and gravy…most of the time. Maybe I should attempt a low-calorie version… Anyways, that brings me to today’s recipe: Loaded Breakfast Bake. Now, I like this best in the summer because it has a lot of veggies that I can quickly grab from the garden, but it is super versatile so you can use just about anything you have on hand. Also just as a disclaimer: I am not about the whole “canned” or even “frozen” biscuit thing (I’ll post a recipe for the aforementioned mile high biscuits and you’ll understand) but this recipe is an exception and works really well with the canned, extra buttery, layered biscuits.
So let’s get to it!
Ingredients
3-4 large yellow potatoes
1 large white onion
1 large yellow squash
1/2 pound of sausage
1/2 pound of bacon
1 large green bell pepper
1 jalapeno pepper
8 eggs
1 stick of butter
Extra Virgin Olive Oil (EVOO)
1 8 count can of flaky layered biscuits
1.5 cups of shredded cheddar cheese
Directions
Set two large frying pans over medium heat with half a stick of butter in one and a light coating of EVOO in the other. Peel the squash and cut out all seeds, then squash and potatoes into like shapes and sizes. Toss into pan with butter and sprinkle with salt and pepper, stir frequently for even cooking. Cut bacon into half inch slices and toss into the pan with EVOO, season with pepper. While the bacon is frying, dice up the bell and jalapeno peppers. Once the bacon begins to get crispy, add peppers and sausage to the pan, mix together and stir occasionally for even cooking. When the potatoes are almost cooked through, spread them in a casserole dish and sprinkle half of the cheese on top. Now you can scramble the eggs. (I like to add butter to the pan and whisk butter in the eggs themselves but you can make them however you like!) Once they are done, spread them evenly on top of the potatoes followed by your bacon, peppers, and sausage. Now you can place your biscuits on top. I always stretch them out a little so they cover more of the casserole and form a crust. Sprinkle with the remaining cheese and place in the oven! Bake until the biscuits are golden brown. If they are browning but not cooking, you may need to cover with aluminum foil to trap in the heat and allow the biscuits to bake without burning the tops. Once the biscuits are done, pull from oven and SERVE!
So now you know how to do it, go make it! And let me know what you think!
XX
Kristen
“Neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.” Romans 8:39
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