Today's Brekkie: #Biscuits & #Gravy with Cheesy #Hashbrowns and #Basted #Eggs. After a very windy night I've awoken to a chilly, dark, cloudy Autumn morning. This calls for a Hot&Hardy #Farmers Brekkie starting with a BIG mug of Guatemala Free-Trade Coffee (love that my little ½ po has its own built-in alarm ⏰️ clock and had my coffee ready to pour! For this Morning's Farmer's Brekkie I started by browning a chub of Jimmy Dean, then scooping most of the sausage into a wire colander suspended over the pan to drain the fat and sausage juice to which I added diced onion and turned up the heat to medium to sauté the onions and crisp the sausage. While the sausage had been browning I made a batch of biscuits. After the sausage and onions cooked through stirred in some flour and seasonings to make a roux. As the roux cooked on low I made up a cup of chicken stock and then added twice that much milk and warmed up the liquids. The bell rung signaling the biscuits were done. Whipped milk and stock into sausage roux bringing almost to a boil before lowering heat to a simmer. Basted a couple eggs. Pulled crispy tater crowns from airfryer and cheesed them. Split, buttered and jammed an extra biscuit. Ready to serve, I Spooned #SausageGravy over a split biscuit, topped it with eggs and my #Brekkie is ready! #MorningBrekkie
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