Sausage Gravy Breakfast Bowls
Recipe adapted from Kim at A Girl and Her Phone. Here is the link for the original recipe. I cannot get the country gravy mix she uses, so I made my own. https://agirlandherphone.weebly.com/breakfast.html
Ingredients
For bowls
- 5 cups shredded hashbrowns (thawed)
- 8 eggs
For Turkey Sausage – **You can use whatever loose/bulk breakfast sausage you choose!!****
- 1 pound ground turkey
- 1 tsp ground sage
- 1 tsp salt
- 1/2 tsp white pepper (you can use black)
- 1/4 tsp crushed red pepper flakes
- pinch marjoram
- **You can substitute 2 tsp poultry seasoning for sage and marjoram**
For Gravy
- 1/2 cup flour
- 2 cups 1% milk
- salt and pepper to taste
Instructions
For Turkey Sausage
- In a small bowl, combine sausage spices and mix well.
- In a medium bowl, place turkey. Add spices in and with your hands, mix VERY well until spices are evenly distributed throughout meat.
- Cook turkey sausage in a skillet. I use a little oil and non stick spray, breaking it apart in little crumbles as it cooks. When done, begin making gravy.
For Gravy
- Add flour and stir into turkey sausage. Slowly add milk and cook over medium high heat until gravy is smooth and thickened. Season with salt and pepper to taste. Set aside and keep warm
To assemble
- Cook hasbrowns to your liking
- Scramble eggs
- In a bowl, place 1/4 of the cooked hashbrowns, top with 1/4 of the scrambled eggs, then 1/4 of the sausage gravy. Repeat for 4 bowls.
- To serve, either serve as is or mix all ingredients in the bowl. Serve immediately or refrigerate and heat up as needed.