Tag: Breakfast

Gravy and Biscuits Breakfast Meal

Gravy and Biscuits for Breakfast
Gravy and Biscuits for Breakfast

This is a classic southern breakfast meal. Because sausage is high in fat and cholesterol, it’s best made with a low fat sausage. The one we use is a locally made Kirby and Holloway Sausage which is always lower in fat when compared to the big name brands. You can just tell when cooking it because there is almost no fat in the pan after cooking.

To start this recipe, cook 1 pound of bulk sausage in a non stick skillet. Keep breaking the sausage up into smaller and smaller pieces as you turn and cook it. When the sausage is half way cooked add 1/4 cup of finely chopped onions.

When the sausage is cooked through, sprinkle 3 tbsp of flour over the top of the sausage. Mix in well. Add 2 cups of milk. Stir.

Cook over medium heat, while stirring often, until the milk mixture thickens and is bubbly.

Serve over freshly baked biscuits or as we do, over toast points. Picture of the final serving is at the top.

Finished Gravy and Biscuits in pan
Finished Gravy and Biscuits in pan
Toast Points
Toast Points

Author: Matthew Schroebel Author: Matthew Schroebel

Classic French Toast

Prepared French Toast
French Toast with Strawberry Jam and Maple Syrup

Looking to have something different for breakfast other than the standard eggs, potatoes and ham/sausage, today we had French Toast. This is a fairly simple breakfast that can be made from start to finish in about 10 minutes. What you need:

  • 2 eggs
  • 1/2 cup low fat milk
  • 1/4 teaspoon pure vanilla extract
  • McCormick Cinnamon Sugar (or 2 tsp Cinnamon blended with 1/3 cup confectioners sugar)
  • 4 slices bread (we used whole wheat)
  • Strawberry Jam or Strawberry Jelly (as a garnish)

Beat the eggs in a bowl that is wide enough for the bread to fit across, but not to wide as you want the bread to soak up the liquid. Add the milk, and pure vanilla extract. Beat together well. Heat a large frying pan or griddle over medium heat and melt a small tab of butter in the pan or griddle.

Dip one piece of bread in the egg/milk mixture, quickly turn over and dip the other side. If you have a cookie rack handy, place the rank over a dinner plate, a place the dipped bread on top of the rack to allow any excess egg/milk mixture to dip off. Repeat for the other 3 slices of bread.

Brown the bread in the pan or griddle, and flip to brown the other side. You want to make sure to toast the bread will so that the egg is completely cooked (i.e. the finished French Toast should be firm and not damp). Place a tablespoon of Strawberry jam or jelly on the plate as a garnish and to dip the toast in when eating. I like to cut my French Toast up into about 3/4″ square pieces as I eat it.

Sprinkle the Cinnamon Sugar over top of the Toasted French Toast finally pour over a little warm Maple Syrup. Serve alone or with bacon, ham, or sausage as you desire.

Makes 2 servings, 2 slices each.

Use 1/4 tsp Imitation Rum Extract in place of Pure Vanilla Extract.
Cut 1″ thick slices of bread from a whole loaf, cook thoroughly, and use 1 slice per serving.

McCormick Cinnamon Sugar
McCormick Cinnamon Sugar

Author: Matthew Schroebel Author: Matthew Schroebel

Creamed Chipped Beef Breakfast Recipe

Serving of Creamed Chipped Beef Recipe
Serving of Creamed Chipped Beef Recipe

This is tasty breakfast meal and is often known as SOS. It’s easy to make, and tastes great. On the downside, chipped beef is high in sodium. Don’t salt this dish.


  • 6 Ounces Chipped Beef
  • 2 tbsp butter
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped red or green bell pepper
  • 1/4 cup flour
  • 2 cups milk
  • Paprika as a garnish
Picture of Esskay Chipped Beef
Package of Esskay Chipped Beef


  1. Shred the chipped beef into about 3/4″ wide pieces
  2. Melt the butter in a non-stick skillet
  3. Cooked the onions and pepper until there is a light carmelization (browning) of the onions
  4. Sprinkle the flour over top and cook for another minute or two, stirring the mixture.
  5. Add the milk, and beef. Cook over medium heat, while stirring constantly until the mixture thickens.
  6. Meanwhile make 4 siles of toast and dice.
  7. Serve over diced toast pieces. Sprinkle with Paprika to add additional color.
Creamed Chipped Beef In Pan
Creamed Chipped Beef In Pan

Author: Matthew Schroebel Author: Matthew Schroebel

Peppery Hash Brown Breakfast Potatoes

Hash Brown Potatoes with Jalepeno Dices
Hash Brown Potatoes with Jalepeno Dices

This is a great twist from the standard hash brown potatoes which are either plain potatoes or are mixed with some onions. Our Peppery Hash Brown Potatoes add some diced Jalepeno Peppers and are quite simple to make.

1/2 package simply potaoes
1/2 medium onion diced
1 jalepeno pepper, diced (no seeds — only the green part, this is breakfast!)
1 tbsp McCormick Santa Fe Seasoning

In a medium greased skillet, add shredded potatoes, onion, and pepper. Cover and cook over medium heat for 4 to 5 minutes. Toss. Cook covered for another 3 to 4 minutes. Serve with eggs and your favorite meat such as sausage as shown below:

Serving Suggestion of Hash Brown Potatoes

Author: Matthew Schroebel

Delicious Buttermilk Pancakes Recipe with Vanilla Extract

Buttermilk Pancakes

We’re on a breakfast theme for a few days. Today we’re making Buttermilk Pancakes with Vanilla Extract served with pure Maple Syrup. These are absolutely delicious, light and fluffy pancakes. This is absolutely delicious.

1 cup flour
1 tsp sugar
1 tsp baking powder
1 egg
1 cup 2% buttermilk
3 tbsp melted butter
1 tsp Pure Vanilla Extract

Oil your griddle and start heating it over medium heat. In a small cereal bowl, beat the egg. In a medium size bowl, mix the beaten egg with buttermilk, then add the flour, sugar, and baking powder. Add the Pure Vanilla Extract, mix in. Beat in the melted butter. Don’t worry about mixing the batter so muxh to mix in all of the flour. The lumps will work themselves out in the cooking.

Test your griddle for readiness by dropping a drop of water on top. It should sizzle and dance around if the griddle is hot enough.

Once ready, pour or ladle the batter onto the griddle. Be careful to take your time and not pour out too much batter — if you do you’ll have giant pancakes. Your looking for a nice 4 -6″ pancake.

Cook the pancakes until they bubble on top. If this is your first pancake experience, then left up a side and peak underneath the pancake. If brown, then flip the pancake over and cook the other side. Otherwise wait 20 seconds or so and peak again.

Serve with Pure Maple Syrup. I like to add an over-easy egg between the layers of pancakes and soak up the yolk with the pancake.

Author: Matthew Schroebel Author: Matthew Schroebel

Vanilla French Toast for Breakfast this morning

Vanilla French Toast with Maple Syrup
Vanilla French Toast with Maple Syrup

This is a delicious proven French Toast Recipe that we had for breakfast this morning. We like to use a hearty white bread so that the bread holds up after being dipped in the milk and egg mixture. A soft bread will simply fall apart. Our favorite here in the East Coast of the US is the Maiers Premium Italian Bread.

Recipe Vanilla French Toast
3 Eggs, Beaten
1 Cup Low Fat Milk
2 tsp Pure Vanilla Extract
1/3 tsp Cinnamon, Ground
10 slices of hearty white bread, sliced

Combine beaten eggs, low fat milk, Pure Vanilla Extract and ground cinnamon in bowl and mix well. Pour milk and egg mixture into a shallow pan that is large enough to let a slice of bread lay flat. Dip a slice of bread into the egg mixture let sit a second, then flip to dip other slide. Remove from egg mixture and cook on a well oiled griddle pan until golden brown on both sides. Recipe Yields: 5 two slice servings of French Toast. Serve with whipped butter and pure maple syrup.