Roasted Poblano Sausage Gravy with Biscuits and Scrambled Eggs
A filling and flavorful twist on traditional biscuits and gravy featuring scrambled eggs and roasted poblano peppers.
Ingredients
Prepared Biscuits
6-8
Poblano Peppers
5 large
Bacon, raw and diced
1/2 pound
Pork Breakfast Sausage
1 pound
All Purpose Flour
¾ cup
Milk
4 cups
Salt
To taste
Black Pepper
¼ tsp.
Shredded Cheddar Cheese
1 cup
Green Onion
Garnish
Directions
- Prepare poblano peppers by first roasting over direct flame.
- Place on baking sheet under plastic wrap and allow to cool.
- Peel peppers, remove seeds, dice and set aside.
- In a medium heat pan, cook bacon and sausage until fully cooked.
- With a slotted spoon, remove and reserve cooked meats for later.
- Add flour to fat remaining in the pan.
- Whisk until well incorporated and stops foaming.
- While whisking, slowly add milk.
- Continue to cook over medium heat until gravy begins to thicken.
- Add diced peppers and cooked sausage and bacon.
- Scrambled the liquid scrambled eggs or for ease of use, heat 46025-85877-00 Papetti’s® Fully-Cooked Refrigerated Scrambled Eggs with Natural Butter Flavor, 12/1.85 lb Bags
- To serve, add gravy to split biscuits, top of scrambled eggs, shredded cheese and garnish with green onion.
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