Sausage Egg and Homemade Biscuit

 Hello lovelies. Happy Weekend!

I'll leave you with a recipe that's perfect for breakfast on a weekend.

The is Sausage, Egg and Biscuit re-invented. This biscuit recipe is actually from my sister but I had to modify it a bit to work for me. Took a lot of trials to get it right. You really don't want to see those pictures. See, baking is not my forte. If one thing is off, then the whole outcome is drastically different, which is why I don't mess with baking that often and this recipe took me multiple trials to get right even though it's so simple. First it was hard as rock and cracking. So I increased the liquid mixture but was to much so I brought it back down and now have a good mix. Then, it was getting burnt, note don't grease the foil or bake on the lowest rack in your oven. Then the shape was like an amoeba, so I started using the measuring cup to at least get a somewhat decent shape. Can't believe how many trials it took me to perfect this 5 minutes recipe.

Sausage and egg, why prepare them separately when they'll eventually end up on the same plate and in the same stomach :) Coupled with the biscuit, this has easily become one of our favorite and we have it for breakfast, lunch or dinner. Yes, because sometime we have breakfast for dinner. It's so easy to make and doesn't take much time.

Biscuit Ingredients

2 cups of flour

3 tsp baking powder

2 tbsp sugar

1 tsp salt

1 1/8 cup of liquid (1/3 oil, rest milk)

Biscuit Directions

1. Combine flour, sugar, salt and baking powder. Mix together thoroughly

2. Measure oil and milk combination and stir together. Measure oil first 1/3 cup, then add milk to fill to 1 1/8 cup. Stir together and slowly add to dry ingredients. Kneed till dough is consistent and everything is mixed together

3. Portion out into 8 equal size. One at a time, place each portioned dough in a round flat bottom 1/2cup measuring cup to shape it. Compress with hand and spread to fill the cup. Turn over and slap against your palm till it pops into out, gently guiding it out. Place on a pan lined with foil. Repeat for remaining.

4. Baked at 475 degrees F for 12 minutes or till golden brown. Remove, let cool for a few minutes and serve.

Egg and Sausage Ingredients

2 cooking spoon full oil about 1/4 cup

6 eggs

1 medium onion

1 medium tomato

13 oz smoked beef sausage (you can use any sausage)

1 tsp thyme

1 tsp curry

1 tsp garlic powder

1 tsp cajun seasoning

1 tsp bouillon knorr chicken flavor seasoning

1 tsp ground red pepper

salt to taste (add last, right before egg if needed, I usually don't use any)

Egg and Sausage Ingredients

1. Slice onions and tomatoes and sausage and set aside

2. Heat oil over medium heat in a large frying pan. Once hot, add onions and let fry till translucent, about 3-5 minutes, stirring occasional

3. Add tomatoes and all condiments. Stir to mix. Add sausages, reduce heat to med-low and let cook for about 3-5 minutes.

4. In the mean time, break eggs and whisk together. Add egg to sauce and let cook till egg is fully cooked, stirring occasionally.

5. Serve and enjoy with warm fresh homemade biscuit.