Sausage

Pancake Muffin with Breakfast Hash

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As the Holiday season as approaching, many of us are playing host to our families and friends. Here is a great recipe to make an impression to those you serve. It will be requested for many years to come.

3 Eggs

1/2 Cup of Flour

1/2 Cup of Milk

1/4 tsp. SaltPancake Muffin with Breakfast Hash

1/2 tsp. Vanilla

2 TBSP of Butter (melted)

1/4 lb of Sausage (Jimmy Dean brand)

1 Large Yukon Gold Potato

1 Green Onion

1/4 Cup of Maple Syrup

Salt & Pepper

 

Preheat oven to 400 degrees.

Take a muffin pan and lightly grease with oil spray.

Heat a skillet pan to medium heat.

Dice your potato into 1/2 inch cubes.

Add your sausage to the skillet and break into small pieces. Cook until sausage is evenly brown.

Remove sausage from the skillet and add diced potatoes and 1 TBSP of butter. Cook the potatoes for 10-12 min until they are golden brown and tender. The last 3 min of cooking add salt and pepper. Once it is finished cooking add chopped green onion on top.

In a large bowl add eggs, flour, milk, salt, and vanilla. Mix together using a whisk or an immersion blender. Once it is well mixed (no lumps) add half of the melted butter and mix again. Then add the other half of the butter and mix one last time.

Pour your egg mixture into the muffin pan using a 1/4 measuring cup for each muffin section.

Bake for 15-20 min.

Assemble by placing a pancake on a plate, add 2-3 spoonfuls of filling on top and finish with drizzled syrup.

TIPS

I used Yukon Gold Potato because it has less starch which help it to brown up easily and become tender and fluffy in the inside. You can use Russets (which is my usual go to potato) it may take longer to cook.

Make sure to cook the sausage first! This insures that your potatoes absorb the sausage flavor as they cook in the pan.

When making a hash it has no rules. You can add whatever you want! As I think about it if I had an onion and green or red bell peppers I would have added this as well. If you do decide to add more to your hash just cook it with the potatoes.

This pancake is similar to my previous recipe “Lemon Drop German Pancake” see link ( https://outoftheboxcooking.wordpress.com/2015/05/26/lemon-drop-german-pancake/ ) but this time it is the basic recipe and is individualized.

When cooking the pancake you want it to have a golden brown top, that is when you know it is ready.

When putting the filling on top of the pancakes don’t worry if you end up mashing it down. The goal is to get as much of the filling on top as you can.

Heat up my syrup before drizzling, it is better hot than cold.

 

Cheese Biscuits & Sausage Gravy

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Cheese Biscuits

2 Cups of FlourCheese Biscuits

3 1/2 tsp. of Baking Powder

2 tsp. of Sugar

1/4 tsp. of Salt

1/2 Cup of Butter (melted)

1 Cup of Milk

1/4 Cup of Shredded Cheese

Cheese Biscuts & Sausage GravySausage Gravy

1/4 lb. of Sausage

2 TBSP. of Flour

2 1/2 Cups of Milk

2 Green Onions

Salt & Pepper

 

Preheat oven to 450 degrees F.

Mix Flour, Baking Powder & salt in a bowl.

Add Milk and stir until halfway mixed into the flour mixture.

Then add melted butter and mix until the entire mixture comes together as a “wet” dough.

Finally add the cheese and mix until combined.

Take a “big Spoon” and drop dough onto a greased cookie sheet. *should make about 12 biscuits*

Cook for 10-12 minutes until edges are golden brown.

 

While biscuits are in the oven, On medium-high heat pre-heat a medium skillet on stove top.

When the pan is hot add sausage and cook until meat is well done.

Add 2 TBSP of flour and stir with sausage for 2 min.

Place 2 1/2 cups of Milk into microwave for 1 min to be “warm” and then add into the pan with sausage and flour.

Using a whisk, stir gravy constantly until mixture becomes thick, about 10-15 min.

Add Green Onions, Salt and Pepper. Cook for an additional 3 min.

 

Spoon Gravy over the biscuits and Enjoy!

Tips:

Make sure to pre-heat the oven first, before making the biscuit dough! it is important because the dough is wet and needs to be put into the oven as soon as it is mixed together.

Gravy takes time! Be patient and if you keep the heat on a constant medium-high it should thicken up as you whisk.

Don’t leave gravy! If you leave you risk the milk burning.

This is the basic gravy recipe, but for more flavor you can add a “Kick” with 1/4 tsp. of red pepper flakes or add 1/2 tsp. of oregano for an “Italian Twist”.