Tag Archives: sausage

Texas Breakfast Patty Melt

Lord help me, I just cannot keep up with the overnight-oats, acai breakfast bowl brunch eaters of late.  When it’s the weekend, all I crave is some stick-to-your-ribs, hungover (remember, I said “Lord help me”), diner style goodies!  Whelp…here it is!

Speaking of diner style, I often enjoy the famed patty melt when frequented, so here I did a morning spin on it.  Also, in true Tejas fashion, I had to kick it up a bit with some yee-haw hot peppers!  All in all, I may never go back to the regular guy…seems a bit boring now.  Everyone knows I’m into the rebels of the world!…Lord help me.

The Starting Lineup

  • 8 slices Texas toast (or rye, sourdough, etc)
  • 1-1/2 lb breakfast sausage
  • 8 slices thick cut bacon, cooked crisp
  • 4 eggs, fried
  • 4 American cheese slices
  • 1 large yellow onion, chopped
  • 1 poblano pepper, seeded chopped
  • 1-2 jalapeno peppers, sliced (seeded optional…how spicy do you like it??)
  • 4 Tbsp butter, divided
  • 2 Tbsp mayonnaise
  • Pickled jalapenos (optional)

In a large heavy bottomed skillet, melt 2 tablespoons butter over medium-low heat.  Add in the chopped onion along with the poblano and jalapeno peppers.  Allow to cook down for at least 20 minutes, stirring occasionally.  This creates the very soft, translucent patty melt style onion you’re familiar with.

Meanwhile, make 4 large, but thin patties out of the breakfast sausage.  Cook the sausage patties along with the bacon till cooked through.  Remove to paper towel lined plate.  To that same pan, cook up your eggs to you desired doneness (over-easy, over-hard, scrambled..)

Assemble Sandwiches:

Coat each slice of bread with the mayonnaise, the side that you’ll be grilling.  The mayo creates a nice “crust” when cooking.

To your 1st slice of bread, layer the cheese, sausage, onion-hot pepper mix, bacon, egg (and another slice of cheese and pickled jalapenos if desired).  Top with remaining slice of bread, again, mayo side out.

Add remaining 2 Tbsp butter to a hot, wiped-clean skillet and carefully grill each side to a golden brown perfection!  Enjoy my friends!!

TexasMelt

Texas Style Jalapeno Sausage Kolaches

If you live in the great state of Texas, you can now forgo your local (albeit delish) donut shop drive-thru and make your own southern state staple!

Now yes, I am quite aware that these are also referred to as klobasnek’s/klobasniky’s and were brought to our beautiful USA from equally wonderful Czech immigrants.   I am also grateful that once they settled here, they turned the traditionally sweet pastry into a savory one…and eventually we added that kick of jalapeno!

Lastly, friends, let’s not confuse these with the so-so, flavorless aspects of a “pig-in-a-blanket”…oh no, no, noooo.  No matter where I have purchased one: many a donut shop, a gas station, a quaint mom & pop restaurant or even in West, Texas (THE self-proclaimed “Kolache Capitol” of the state) they are so much more!  The dough is baked with the most pillowy interior, the sausages are just that..sausage..no Oscar Myer hot dogs here and then a layer of gooey cheese and slightly spicy, pickled jalapenos.  Get.In.My.Mouth.  THIS is the (my) breakfast of champions!

*Feel free to omit the jalapenos for your little ones.  I usually make my batch half & half!

** Line your baking sheets with foil, parchment paper or a silpat sheet.  The cheese will inevitably ooze some of its way out and this will help with clean-up! 🙂

 

The Starting Lineup

  • 1 pckg highly active yeast
  • 2 tsp sugar
  • 1 1/4 cup milk
  • 1/2 cup butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups  AP flour
  • 1 pckg of Lil Smokies sausages
  • Cheddar or American cheese slices, cut in half
  • Jalapeno slices, pickled 
  • 1 egg + splash water, beaten

    I like to prepare the dough the night before we’ll  be enjoying these for breakfast.

    So we’ll start this by mixing the yeast and sugar in the bowl of a stand mixer.

    Meanwhile, melt the butter with the milk in a small pot.  Remove from the heat and let cool slightly. Whisk in the eggs, one at a time, to the slightly cooled milk, careful not to scramble.  Add this milk mixture to the yeast.  Add in the flour and salt.  Mix it together with a dough hook until it forms a ball. Put this mixture into a large greased bowl and let it rise, covered, for an hour in a warm spot.  Finally, place in the refrigerator, still covered, overnight.

    Rise and shine!!!   The next morning, set the dough out on the counter for at least 30 minutes.  Once it is no longer cold to the touch, turn it out onto a well floured countertop and roll the dough out (using more flour if necessary) to about 1/8 inch thick.  Cut into 14 equal pieces (I use my pizza cutter or bench scraper).  Lay a few jalapeno slices down the center lengthwise of each rectangular piece of dough and then a thin slice of your preferred cheese.  Lay 2 of the sausages down the center.  Fold the sides of the dough over the filling (you may have to press the dough out a bit with your fingers..it’s easy, really).  Place them seam side down on a sheet pan. Lay additional jalapeno slices on top to show which Kolaches are “spicy”.  Let them rise in a warm spot, covered loosely with a tea-towel for 30-45 minutes.

    Preheat your oven to 350 degrees.  Whisk the egg with some water and brush the tops of each kolache with the egg wash. Bake them for about 20-25 minutes or until the dough is done all the way through and the tops are browned.  *My previous oven’s temperature was always off and this took more like 45 minutes, so just watch for the golden brown hue/toothpic test if needed. 

    Kolache6Kolache7

Smokey Gnocchi Toscana 

Who doesn’t love Olive Garden’s famous “Zuppa Toscana”?  It’s a delicious blend of sausage, kale and potatoes in a creamy broth…my only small problem with the soup (more so my family’s problem) is it will not fill my hearty boys and husband’s appetite up!  Nope, soup in general just won’t cut it!

Now since I was craving a big bowl of Toscana comfort, I had to figure out a way to change it into something a bit more substantial if it were to be mine.  I have to say, it came pretty easy to me..thank goodness.  How about we make the broth into a rich, more flavor packed cheese sauce and amp up the potato texture by using those fluffy pillows from heaven, otherwise known as gnocchi.  Hey, gnocchi’s are in fact made from potato flour..I do have a little bit of genius left in me.  My boys tend to suck it out of me at times.  I also made sure it was chocked full of (not too) spicy sausage and healthy kale.  Yep, with all those Italian flavors going on, even my boys will slurp up the greens!

Last, but not least, I topped it all off with some crispy, crumbled bacon for another layer of smokey flavor…drooling…

The Starting Lineup

  • 1 lb Hot Italian Sausage, removed from casing
  • 1 package Gnocchi 
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 4+ cups Kale (a Kale/Spinach blend would work too)
  • 2 Tbsp butter
  • 2 heaping Tbsp flour
  • 1 cup milk, plus more to thin cheese sauce if needed
  • 2 cups mozzarella cheese, divided 1:1
  • 1 cup Parmesan cheese, divided 1:1
  • 1/4 cup basil pesto
  • 2 Tbsp olive oil
  • A pinch each of salt and pepper
  • 6 strips bacon, cooked and chopped for garnish


First and ALWAYS foremost is prepping your ingredients to have at the ready!!  Chop and mince the garlic and shred the cheese if it hasn’t already been done for you.  I’ll be taking sous chef applications soon 😉

Now onto the cooking part my multi-tasking friends!  Preheat your oven to 375 degrees and on a foil lined baking sheet, lay out the bacon and cook till slightly crisp (about 15 minutes, rotating once in the oven).  Remove to a paper towel lined plate and set aside.

Keep the oven on, but drop the temperature to 350 degrees.

Meanwhile, bring a large stockpot of salted water up to a boil (for the Gnocchi) and in a separate large pan, heat up the olive oil to medium heat and begin browning the sausage, chopping up with a spoon as you go.

Water boiling: add in Gnocchi and cook for about 2-3 minutes, until they float to the top.  Drain and set aside.

Sausage: once cooked through and slightly crumbled, remove from pan and drain the grease slightly.  *leave about a tablespoon of grease please.

In the same pan that the sausage cooked in add in the onions and sauté for 3-4 minutes.  Add in the kale and garlic and allow to wilt down.  Once quickly wilted, add the sausage back in along with the Gnocchi.  Remove from heat.

Pesto cheese sauce: in a medium sauce pan melt the butter and then whisk in the flour till it makes a rue (paste).  Now you will whisk in the milk for about 3 minutes till starts to thicken.  Add in the pesto, 1/2 of each the mozzarella and Parmesan cheeses and a pinch of salt and pepper.  *It may get a little thick here, so just thin by whisking another couple tablespoons of milk in at a time until you reach your desired consistency.



You’re at the finish line now!  In a 9×13 baking dish sprayed with non-stick spray, spoon in the Gnocchi, sausage and kale mix.  Pour that super cheesy pesto sauce ALL over and top with the remaining cheeses.  Cover with foil and place in the 350 degree oven for 25 minutes.  

Bump up the oven to 425 degrees and pull the foil off, allowing to bake for another 5-10 minutes, until the cheesy top gets nice and brown.  Remove from oven and relish in the “it smells soooooo good in here” praises!  Make sure to top it all off with the crumbled bacon..NEVER forget the bacon!  *Let rest for 5 minutes before serving..remember it’s going to be hot!  

Serve with a simple salad, warm bread sticks and you have yourself a hit!  

Italian Sausage and Gnocchi Soup (slowcooker)

It’s beginning to (finally) feel a lot more like Fall around these parts!  Goodness, the weather’s been in the 90’s, in November, in Texas!  Though the lone star state definitely has its fair share of warm weather..it usually doesn’t last THIS long.  So when we finally dropped temp and it was a cool 60 degree high, you know I just had to bust out my slowcooker for a warm soup dinner!

The Starting Lineup

  • 1 package Italian sausage (if links, remove from casing)
  • 1 package gnocchi
  • 2 cans diced Italian style tomatoes
  • 1 80z block cream cheese, cubed
  • 32oz chicken broth (4 cups)
  • 1 bag spinach leaves
  • 1 zucchini, sliced & quartered
  • 2 red bell peppers, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced 

Begin by simply spraying your crockpot with a bit of non-stick spray, followed by the rinsing and chopping of your vegetables and heating a tablespoon or two of olive oil in a large skillet over medium heat.

Once the pan is nice and hot, add in the Italian sausage.  After it is about halfway cooked through you can then add in the chopped red bell pepper, onion and garlic.  Allow the sausage to cook the all of the way through and the peppers and onion to soften.

Now you can either drain the grease from the sausage mixture or just use a slotted spoon (Like I did) and scoop the cooked sausage and vegetables straight into the crockpot.

Pour in the two cans of Italian-style diced tomatoes, chicken broth, the sliced zucchini, spinach leaves and cubed cream cheese.  *The spinach may seem like there’s no way it can fit, trust me…it will wilt pretty darn quick!    Cover and turn on low..you can now step away for 6-7 hours.  Yes!!

The hour before you’re planning on eating, add in the gnocchi.  That last hour will soften and cook it for you.  No need to boil it separately first!  Score!

See how simple all of that was?  It’s done!  Serve this creamy, flavorful, hearty soup alongside a piece of buttered crusty bread and you have yourself a meal!  Finish with a snuggly blanket on the couch ;).

Pierogi Pea Salad w/ Grilled Kielbasa

Here you have it… A simple, hearty meal that you can prep, cook, enjoy and clean up within an hour!  Hey, what’s not to enjoy about that??  Perfect for a weeknight family dinner!

It’s honestly a very nice pairing and balance of flavors too.  The rich sausage and onions are offset by the bright freshness with the dill, chives and bit of sour cream.  Plus the warm potatoey-cheddar filling against the cool dressing is an added bonus!  Again, what’s not to love about that?!

The Starting Lineup

  • 16oz pckg pierogis (I used frozen potato-cheddar filled)
  • 1 cup frozen peas
  • 2 Tbsp mayonaisse
  • 2 Tbsp sour cream
  • 2 Tbsp chives, fresh and chopped
  • 1 Tbsp dill, fresh and chopped
  • 1 tsp dijon mustard
  • kielbasa sausage, quartered (I used two packages)
  • 1 yellow onion, thick sliced
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter    

In a large bowl, whisk together the mayo, sour cream, chopped chives and dill and the dijon mustard.  Salt and pepper to taste.  Cover with plastic wrap and place in the fridge. 

 Next bring a large stockpot of water to a boil, while you sauté the sliced onion in the extra virgin olive oil and butter over medium heat for 4-5 minutes.  Add in the quartered kielbasa sausage and sear to warm through.  Turn down to low to keep warm while you finish up the pierogi salad. 

   Cook the pierogi’s to the package directions (boil for 4-5 minutes) and then add the cup of frozen peas to that same boiling pot for the last minute.

Drain the peas and pierogis, rinse and pat dry.  Add both to the dressing you made earlier and gently toss to coat. 

   Serve with the kielbasa, onions and a side of spicy mustard, enjoy! 

 

Buttery Fried Cabbage & Sausage

This meal is REALLY easy, REALLY inexpensive AND pretty darn healthy!  Yes, do not let the words “buttery” and “fried” scare you…Surprisingly enough, this recipe comes in at under 400 calories per person and if you’re allergic to gluten, you’re good there too!

Here in the south sometimes the word fried also can mean sauté, not everything we eat here is deep fried in lard!  Well most…but not all 😉  Anyway, when you combine the butter & cabbage, it’s slowly sautéed aka fried!  Alright, enough on the verbiage lesson…

To sum it up, I was able to make this dinner for my family in under 30 minutes…which is great, because it was inhaled in about 5!  Plus the entire dish cost less than $10?!!  Beat that!

**Bacon/Bacon grease can also be used..calories MAY go up though 😉

The Starting Lineup

  • 6 Tbsp butter, divided
  • 5 cloves garlic, minced
  • 1/2 onion, diced
  • 2 Tbsp red wine vinegar
  • 14oz kielbasa (polish) sausage, sliced
  • 1 head of green cabbage, sliced
  • 1 tsp crushed red pepper flakes
  • 1 tsp paprika
  • Kosher salt & pepper, to taste
  • Italian flat leaf parsely, rough chop

Serve with:

 
 In a large skillet over medium heat, melt half of the butter (3 tbsp).  Add the diced onion to the skillet and sauté for a few minutes and then add the garlic.  Sauté for 1 minute more.

 Next, add in the red wine vinegar and give a good mix with the onions & garlic. Follow this with the sliced sausage and cook till the slices are slightly browned. Smells sooooo good, huh?!

 Now add in the remaining butter, cabbage, crushed red pepper, paprika and salt & pepper.  Carefully toss all together and watch as the cabbage begins to slightly wilt and take on a more golden color.

 Top the dish with the fresh parsley and serve!  Enjoy with a side of potatoes and a cold beer, enjoy!!

Pizza Rolls

Do you remember growing up and eating those famous Totino’s Pizza Rolls after school??  You know, the little crunchy squares filled with gooey cheese, sauce & meat that would always burn the roof of your mouth because you couldn’t wait for them to cool off?.. 

Well these are them recreated on steroids!  Soooo good!  What’s also great about these is that you can fill them with any pizza topping of your choice!  Make these upscale with roasted vegetables, salami, pesto, feta cheese or keep it the original way of mozzarella, marinara and pepperoni!!  Kids and adults alike will enjoy these to no end!

The Starting Lineup

  • Spring roll wrappers
  • 1 lb Italian sausage
  • 1 cup pepperoni, chopped
  • 1 cup mozzarella cheese
  • 1 jar marinara sauce
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp Italian seasoning
  • Kosher salt & pepper, to taste
  • 1/2 cup rice flour
  • 1 egg, beaten
  • 2 tbsp extra virgin olive oil
  • Vegetable oil (for frying)  

Begin by heating up the extra virgin olive oil in a sauté pan over medium heat while chopping & dicing the vegetables and pepperoni.  Also turn on your deep fryer to 350 degrees (or bring vegetable oil up to temp in a large heavy bottomed pan).

Next add the diced onion to the hot pan and sauté for 2-3 minutes, followed by the minced garlic for another minute. 

 Add the Italian sausage, Italian seasoning and S&P to the onion & garlic and brown till cooked through.  Drain on a paper towel lined bowl. 

 In a large bowl, combine the pepperoni, mozzarella cheese, marinara sauce.  Next, fold in the sausage mixture and set aside. 

   Assembly time!!  Now it’s not as tricky as you may think, but please follow along :).  Needed: a bowl of water, a beaten egg and pastry brush, the spring roll wrappers and a shallow dish with the rice flour in it.

Lightly sprinkle your work surface with a bit of rice flour.  Next dip 3 spring roll sheets (individually) into the water for about 15 seconds each and stack on top of eachother on the floured work surface.  Now add a scoop or two of the meat filling in the middle of the wrapper and then brush the beaten egg around the edges of the wrapper. 

 
 Fold up like a burrito and carefully dredge the entire roll with the rice flour and set aside as you finish assembling the rest. 

    Once done, take to the deep fryer and again, carefully drop into th hot oil and allow to fry for a few minutes until a light brown.  (These won’t brown heavily like you might think). 

 To serve, cut on the diagonal and serve with a side of warm marinara sauce for dipping.  Be careful as these rolls are hot…and addictive!! 

 

Spinach & Sausage Gnocchi

I must be feeling “off” because instead of (my favorite) Mexican food…I was having an Italian craving!  So I loaded up the crew and headed to the store in search of something that’d catch my eye!

Once in the produce section, I saw aplenty of fresh mushrooms, and while their meaty texture would of been fine alone for me, I KNOW my hubby needs meat in his meals.  So let’s head for the Italian Sausage!!  In true Carly form I went with the spicy..hey, even my young boys love it!  Finally, what goes better with sausage and mushrooms in not only flavor, but color?  Sautéed spinach!!  Dang, when paired with the onions and garlic, the light pillowy texture from the gnocchi (Im dreamy eyed right now), this was just delicious!!  **plus quick!!

*This can be made gluten free.

*You can leave out the sausage and substitute veggie broth instead of beef stock for a vegetarian option.

The Starting Lineup

  • 1 16oz pckg gnocchi (gluten free available)
  • 1 pckg Italian sausage links (I used spicy)
  • 1 9oz pckg frozen spinach (defrosted and drained)
  • 2 portobello mushrooms (cleaned, scraped and sliced)
  • 1 8oz pckg baby Bella’s mushrooms (cleaned & sliced)
  • 1 cup beef stock (gluten free available)
  • 1/2 cup parmesan cheese
  • 2 cloves garlic and 1/2 shallot, minced
  • Kosher salt & pepper, red pepper flake (a pinch each/to taste) 

    Beef broth not pictured

         

In a large skillet on medium heat, place in the Italian sausages along with a couple Tbsps of water.  Cover and allow to brown, turning ever so often.  Once the sausages are browned on all sides, remove most of the grease and then carefully poor in the 1 cup beef stock over the sausage.  Cover again and allow to steam in the broth for about 5 minutes to finish cooking through.  When finished, set aside on a paper towel lined plate reserving the pan juices. 

   

**Meanwhile bring a large stockpot of salted water to a low boil.  

In that same pan with the reserved juices, add in the garlic & shallot and cook for 1 minute. 

 Next, toss in all of the mushrooms followed shortly with the defrosted & drained spinach.  Sauté the veggies together while slicing the now cooled and cooked sausage links into 1″ pieces.  Add to the skillet. 

     

**Your water should now be boiling, so toss in the gnocchi and cook to package directions.  This does NOT take long folks.

Gnocchi is now cooked!  With a ladle transfer the pillowy potato bites directly into the sausage skillet.  Make sure to include a little of the cooking water with the gnocchi!  Really makes for a great sauce!! 

 Finally…add that nutty parmesan cheese over top the entire skillet and fold in. 

Serve with a bit more freshly grated Parmesan on top alongside a light salad and glass of vino!!  Enjoy!!! 

 

Cajun Pasta’laya

I’ve been in a Cajun influenced state of craving lately and was REALLY wanting a New Orleans staple…jambalaya!  My only problem (ok it’s not quite a “problem” but an annoyance of mine) is that I have two toddlers and when they eat rice, well it’s not a pretty sight.  I’d say they get 1 grain of rice in their tiny mouths for every 53 pieces on my floor.  

So hey!  Let’s substitute pasta noodles (MUCH easier for them to use a fork with or even fingers) and have ourselves some dinner!  It worked out great, wasn’t too spicy, wasn’t too mild.  The boys and hubby enjoyed it alike and guess what??  There was no damn rice all over my floor when dinner was over!  Happy momma!

The Starting Lineup

  • 1/2 lb chicken (Breasts or tenders), cut into pieces
  • 1 pckg large/extra large shrimp 
  • 1 pckg andouille sausage, cut into 1/2″ slices
  • 12oz penne pasta noodles
  • 1 15oz can of diced tomatoes (undrained)…I like one with cajun flavors of celery, onion, bell pepper
  • 1 each green & red bell pepper, diced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 Tbsp+ of cajun seasoning
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup heavy cream
  • Green onions, sliced (garnish)
  • Freshly grated parmesan cheese (garnish)
  • Crystal, Louisiana or Tabasco sauce (garnish)  

Start this feast with a ‘kick’ by prepping all of your meats, shrimp and veggies.  In two large seperate bowls (1 for chicken & 1 for shrimp), add a hefty teaspoon of Cajun seasoning to each and toss to coat.  Set aside.  Mince, dice and chop up veggies and get the EVOO heated up over medium heat in a large pan.  Also bring water to boil in a large pot for the noodles. 

     Once the oil is up to temp, add in the seasoned chicken and begin to cook.  Once just starting to brown, add in the onion, bell peppers, garlic and sliced andouille sausage.  Cook till chicken is no longer pink and the vegetables are starting to sweat/soften.  Remove the cooked chicken, sausage & veggies and set aside. 

 Next, in the same large pan, (add in a bit of butter or oil if needed) add the seasoned shrimp.  Cook just a couple minutes on each side (don’t let them curl up completely up on you.  You want the appearance of the letter ‘C’, not an ‘O’ for perfectly cooked shrimp).  Remove from pot and set aside with the other cooked goodies. 

   *By now your pasta should be al dente (boil 1-2 minutes under package directions)!  Drain and set aside. 

 Back in that same large pan, add in the butter and flour while whisking away to form a rue.  While still whisking, incorporate the heavy cream until it’s creamy and smooth. 

       Next, add in the entire can of diced tomatoes (juice & all) and stir to combine.  Here you can taste for heat level and add in either/or another tsp or two of Cajun seasoning or a couple dashes of southern style hot sauce.  Once that is perfected, add back in all of the cooked veggies, meats and shrimp and toss in the cooked penne pasta noodles! *Add more milk/cream if it becomes too thick.

     Spoon into serving bowls and top with the freshly grated Parmesan and green onions!  Enjoy!!!  *You can also add the cheese and green onion to pan at the end if serving buffet style. 

 

Loaded Breakfast Potato Skins

So I was making loaded potato skins for a gathering last night and thought, “Hey, these have potatoes (check), cheese (check), bacon (check)…why not just add the missing component of eggs and make this into a breakfast??!”  Genius I tell ya!!

A great thing about the breakfast potato skin is that you can change up the flavors everytime you prepare them!  How about a chorizo & green chili with sour cream & salsa?  Or perhaps use a sweet potato, egg whites, spinach and feta!  Yes to both of those for me!  Hey, if you’re a fan of runny yolks, why not top with an over-easy egg??  Being creative has suddenly made me hungry all over again!

…and much to my husband’s happiness, I served this with a side of cream gravy to complete this most perfect brunch….

*The ingredients below do not have specific amounts due to the number of people being served.  Any questions, please ask 🙂

The Starting Lineup

  • Potatoes, baked, scooped & halved
  • Bacon, cooked & chopped
  • Breakfast sausage, cooked
  • Eggs, scrambled
  • Cheddar cheese, shredded
  • Green onion, chopped

Extras (optional)

  • Extra virgin olive oil & kosher salt (potato skins)
  • Butter, milk, salt & pepper (scrambled eggs)
  • Flour, milk, salt & pepper (cream gravy)
  • Salt, pepper, chili flake (breakfast sausage)
  • Sour cream  

Preheat your oven to 400 degrees.  Meanwhile, cover a baking sheet in foil and place on the bottom rack of the oven *to catch any drippings from the potatoes. Now scrub the potatoes, prick a few times with a fork and coat in extra virgin olive oil and a decent amount of kosher salt.  Set the potatoes DIRECTLY on the top rack, over the baking sheet.  Allow to bake for about 40 minutes or until the flesh is soft but the skins are crisp. 

 While the potatoes are baking away, you can fry up the bacon.  Once it’s cooked till crispy, transfer to a paper towel lined plate and set aside. 

 In that same pan, now add in the breakfast sausage and cook through.  *Here I like to add in some seasonings if needed.  Like the bacon, once finished transfer to a dish and set aside. 

   Ok….if you’re feeling ambitious you now can use the grease from the sausage and create the cream gravy!  Add in a 1/4 cup of flour and whisk in the grease to create a rue.  Follow that with 2 cups of milk while constantly whisking to incorporate the rue.  Season to taste. 

 Around now the potatoes should be finished baking.  Remove from the oven and set aside to cool just slightly.

Egg time!  Crack the eggs into a bowl with a splash of milk and a pinch of salt and pepper.  Whisk together and pour into a buttered sauté pan and scramble away! 

   While the eggs are doing their thing, cut each potato in half lengthwise.  CAREFULLY scoop out a bit of the inner flesh of each halve.  Make sure to leave enough of the flesh/skin on the outer edges so that it doesn’t fall apart on you.  *Depending on how hot the potatoes still are, you may need to wear an oven mitt to handle them.  Once scooped, place each onto a foil lined baking sheet (I just use the same sheet from when we baked the potatoes earlier). 

 Follow this up by first spooning in a good amount of the cooked breakfast sausage into the potato shells.  Top that with scrambled egg and then a heaping helping of shredded cheddar cheese. 

  

    

  
Place these bad boys BACK into the oven (top rack) under the broiler setting.  Watch closely as it only takes about a minute or two for the cheese to melt.

Remove from the oven and top with the cooked, crumbled bacon and green onions.  Serve with either gravy, hot sauce, sour cream or salsa alongside..enjoy!! 

 

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