Homestyle Breakfast Sausage Gravy

Apr 12, 2020 | Brunch

Family gatherings are unfortunately becoming more sparse as all of my siblings and I are older and in different states. When we do all get together though, my mom is sure to make all of our favorites- her homestyle breakfast sausage gravy and biscuits is the top of our list though. 

This Easter things looked a little different than usual so my roommate and I had a little quarantine brunch and I made my mom’s recipe to bring a little bit of normality to this time in life. 

Hope you enjoy and find a little comfort in some good soul food here <3

Ingredients:

  • 1lb breakfast pork sausage (local butcher shops tend to have the best selection)
  • LOTS of black pepper- about 2-3 tbsp
  • Whole milk, about 4-5 cups
  • 3 tbsp flour
  • 1 tbsp sage (not necessary, but recommended)

Now you make it:

  1. In a large deep skillet or pot, cook the sausage through, making sure it is in small crumbles. Strain as much grease out of the pan as you can, but don’t totally dry out the meat
  2. Sprinkle the flour on top of the meat and stir on medium high heat until the flour browns on the meat
  3. Add about ¼ c of the milk to the pot and stir continuously, until the liquid thickens. This is the base of our roux
  4. Add the milk ½ c at a time, keeping it stirred until it is boiling and thick enough that if you drag the spoon through it you can see a streak on the bottom of the pot
  5. Mix in black pepper and sage if available. Continue to add milk in increments until you’ve reached a desired amount
  6. Turn the burner to a low simmer and frequently stir the gravy so that the milk doesn’t burn. If your gravy is not thickening after about 15 minutes, you can take a few tbsp of the gravy and put it in a cup and mix another tsp of flour into it, mixing that well, and then adding it to the pot. Stir this in for a few more minutes and it should help thicken the gravy

Serve this homestyle breakfast sausage gravy over fluffy biscuits- I linked my recipe here.

Enjoy!

Protein Pancake Mix

Mar 19, 2020 | Brunch, Meal Prep

My roommate and I have been on a huge protein pancake mix kick, and eaten one every day before work haha. There’s plenty of kinds out there to buy a pre made mix that you just add water to, but it’s simple enough to make up ahead yourself. 

Plus with the quarantine you might not find any more mix on the shelves, so you might really have to make your own 🙃

Add water, milk, or milk and an egg for extra protein to this mix and you basically have your own Kodiak Cake. And don’t forget to top with all your favorites!

Side note about the protein though, I would recommend staying away from whey protein powder- it makes them dense and heavy and almost chalky, gross. Also I tested this with egg white protein powder (what I use for my RX bars here) and it was basically like eating an omelette inside of a pancake lol so don’t use that either. 

Ingredients:

  • 1 C whole wheat flour
  • ½ C reg flour (feel free to use all of one or the other though)
  • ½ C plant protein (I used Orgain vanilla)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • vanilla *
  • milk*
  • egg*

Makes about 4 large pancakes using ½ C at a time

Now you make it:

  1. Combine all dry ingredients and store in an airtight container. You can double or triple this recipe to keep it made up as long as it is stored well
  2. When ready to make protein pancake mix, just add water or milk 1:1 with the dry mix (milk will make them much fluffier). If desired, add an egg to the mixture and cook as normal. You can also add a few drops of vanilla to the mixture to sweeten it. 
  3. Add in blueberries, chocolate chips, sprinkles or anything else once on the skillet, and top with peanut butter, butter, syrup or whatever your heart desires!!

Enjoy!

Mocha Chip Breakfast Muffins

Mar 15, 2020 | Brunch, Meal Prep


Meal prep meets coffee meets chocolate…and whala. These mocha chip breakfast muffins are a simple twist on a staple prep ahead breakfast I’ve used for a while. 

They freeze easily so just reheat these wrapped in a wet paper towel and you’ve got a delicious and filling little breakfast dessert.

Ingredients:

  • 1 C oats
  • 1 large ripe banana
  • 1 egg
  • ½ C greek yogurt
  • 1 tbsp honey
  • ½ tsp baking soda 
  • ½ tsp baking powder
  • Pinch of salt
  • ½ C chocolate chips
  • ¼ C iced coffee concentrate or cold brew
  • 3 tbsp protein powder (I used vanilla Orgain) 

Makes 12 muffins (so I usually double)

Now you make it:

  1. Preheat oven to 400
  2. In a food processor (or blender) blend all ingredients, mixture should be well blended but not smooth
  3. Fill either lined or well sprayed muffin tins ¾ full and bake for 15 minutes
  4. Store mocha chip breakfast muffins in the refrigerator for up to a week or freeze

Enjoy! 

Check out more meal prep recipes here!

Sweet Potato Black Bean Breakfast Burrito

Feb 13, 2020 | Brunch

For all of you in St. Louis, you know Kaldi’s Coffee, and so you might have crossed paths with their breakfast burrito. Stuffed and served with crispy sweet potatoes, it’s the perfect breakfast for a long morning of sitting in class 🙂 

But we don’t want to eat it in class, we want to eat it at home in our PJs, so we recreated it so we can do just that.

Ingredients: 

  • ¼ C black beans 
  • 1 small sweet potato
  • 2 eggs
  • Handful of kale 
  • Handful of spinach
  • Red onion
  • Cheese of choice (I used feta because that’s what I had but something that melts easily like monterey jack would be amazing)
  • Salt and pepper
  • Paprika
  • Olive oil
  • Tortilla or wrap of choice (I like Tumaro’s)
  • Hot sauce 

Now you make it:

  1. Preheat oven or air fryer to 370
  2. Cut sweet potato into small cubes and toss in a bowl with olive oil, salt, pepper, and paprika (I prefer to go heavy on the pepper and paprika but it’s up to you)
  3. If oven baking- microwave potatoes on a plate for 5 minutes to speed up the cooking process, and then put in the oven for 10 min, broiling for the last 2
  4. If using the air fryer- put potatoes in the tray and cook for 12 min, pausing halfway to flip (just give the tray a good couple of shakes)
  5. In your skillet, add a little olive oil and then add spinach, kale, red onion, and black beans. Simmer until the greens have cooked down and the mix is heated through
  6. Add eggs to skillet and create a scramble, and once they’re almost cooked through, add in about ¼ C cheese of choosing
  7. Microwave wrap or tortilla for 10-20 seconds to warm and soften so it doesn’t break when you fill it
  8. Add egg filling to wrap and top with sweet potatoes
  9. Top with any sauces you choose- sriracha or Green Dragon Sauce is my favorite
  10. Wrap up, and serve with any excess potatoes on the side 

Enjoy!