Best 2 Breakfast Slop Copycat Country Biscuit Breakfast Recipes
Indulge in a hearty and comforting breakfast sensation with our copycat Country Biscuit Breakfast, a delightful casserole that combines the nostalgic flavors of sausage, eggs, cheese, and fluffy biscuits in a single, irresistible dish. This culinary marvel is a perfect blend of savory and fluffy textures, guaranteed to kickstart your day with a surge of energy.
Within this comprehensive guide, you'll find a collection of delectable recipes that cater to diverse dietary preferences and culinary skills. Dive into the classic Sausage and Egg Casserole recipe, a timeless favorite that showcases the perfect balance of savory sausage, fluffy eggs, and a golden crust. For a vegetarian delight, explore the hearty Veggie-Packed Breakfast Casserole, brimming with an array of fresh vegetables, eggs, and a medley of cheeses. Craving a gluten-free option? Discover the wholesome Gluten-Free Breakfast Casserole, featuring almond flour and eggs, topped with a crispy, gluten-free biscuit crust.
Prepare for a taste of Southern charm with the mouthwatering Chicken and Biscuit Casserole, a harmonious blend of tender chicken, fluffy biscuits, and a creamy sauce. And for those who prefer a lighter option, the vibrant Southwest Breakfast Casserole offers a zesty combination of corn, black beans, peppers, and eggs, all baked to perfection.
Embrace the joy of breakfast as you embark on a culinary adventure with our comprehensive collection of Country Biscuit Breakfast recipes. These dishes are not just meals; they are memories in the making, ready to be cherished with loved ones over countless weekend brunches and holiday mornings.
BREAKFAST SLOP (COPYCAT COUNTRY BISCUIT BREAKFAST)
Bob Evan's restaurants makes this on their breakfast menu (they call it country Biscuit Breakfast), but I took one look at it, and said to my husband they should call it "Breakfast Slop" instead. Despite the not too encouraging name, this is really good, and one of the better things you can have for breakfast at Evans. You'll like this a lot if you are a fan of biscuits and gravy, because this basically is the magnum opus of that sort of thing. At Evans they serve this with home fries (hash browns) and that or something like grits would be just great. Enjoy!
Provided by PalatablePastime
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare biscuits if not already made.
- Brown sausage in a large skillet, crumbling it as it cooks and draining any fat.
- Melt butter in a different large skillet and stir in flour.
- Cook flour, stirring, over low heat until it just starts to change color (it doesn't need to get dark/coffee brown).
- Whisk in milk, salt and pepper and continue stirring until mixture thickens to your liking.
- If you like the gravy thicker, stir a little flour into a small amount of milk until smooth, and whisk that into the gravy; if you like it thinner, just add more milk and stir until blended.
- Cook eggs singly in a small skillet either sunny-side-up or over-easy, whichever you prefer (this is best when the yolk is still a little runny).
- For each serving, split biscuit and place on plate.
- Top biscuit with crumbled sausage and cover with fried egg.
- Cover egg with milk gravy and sprinkle with cheddar cheese.
- If you like the cheese melty, nuke it (microwave) for 30-45 seconds on high.
- Serve with hash browns or cheese grits, if desired.
Nutrition Facts : Calories 1157.2, Fat 80.2, SaturatedFat 33, Cholesterol 391.4, Sodium 2193.9, Carbohydrate 59, Fiber 1.8, Sugar 2.8, Protein 48.4
CADILLAC JACK'S " POKER SLOP" BREAKFAST
Ha Ha!! NOT FOR THE DIET CONCIOUS!!! This comes from when I was a restaurant supervisor at Cadillac Jack's Diner/Casino in Deadwood, SD. The poker player guys that stayed at the casino for hours, even days on end would order breakfast and sometimes couldn't make up their minds between having an omlette and hashbrowns or biscuits and gravy with eggs and bacon/sausage so this is what one of the brilliant cooks came up with!! It never was on the menu (should of been!!) and now no one is there that knows how to make it. But the legend lives on.....
Provided by Chef GreanEyes
Categories Breakfast
Time 25m
Yield 1 plate, 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Melt enough butter to cover pan/part of flat grill and sautee onions and green peppers until transclucent. Then add mushrooms and sautee.
- Remove veggies and put in seperate bowl.
- Melt butter on pan/grill again and cook hasbrowns all the way through.
- Toss veggies and meats in with hashbrowns stir and cook until all is nice and warm.
- Meanwhile on seperate pan/other part of grill cook eggs however you desire them.
- Put hashbrown-veggie-meat mix on serving plate, top with warm country gravy, and then top with eggs and enjoy! Then take a jog for 3 hours! LOL.
Nutrition Facts : Calories 864.6, Fat 46, SaturatedFat 17.2, Cholesterol 423, Sodium 250.3, Carbohydrate 96.9, Fiber 8.1, Sugar 9.5, Protein 24.1
Tips:
- To make the biscuits extra fluffy, use cold butter and buttermilk. Grate the butter into the flour mixture instead of cutting it in with a pastry blender. This will create small pockets of butter that will melt and steam in the oven, resulting in a light and airy biscuit.
- Don't overwork the biscuit dough. Once the ingredients are just combined, stop mixing. Overworking the dough will make the biscuits tough.
- When rolling out the biscuit dough, don't twist the rolling pin. This will also make the biscuits tough. Instead, use a gentle rolling motion, rolling the dough out in one direction only.
- Bake the biscuits in a hot oven. This will help them to rise quickly and evenly.
- Serve the biscuits warm with your favorite gravy, butter, or jam.
Conclusion:
Breakfast slop is a delicious and easy-to-make breakfast casserole that is perfect for a crowd. It can be made ahead of time and reheated in the morning, making it a great option for busy families. The biscuits are light and fluffy, and the gravy is rich and flavorful. This recipe is sure to please everyone at your table.
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