American · Breakfast
Sausage Gravy Biscuit Bowl (Gluten-Free)
Crumbled pork breakfast sausage simmered into a peppery cream gravy, ladled over cubed almond-flour biscuits, topped with soft scrambled egg, sautéed spinach, sharp cheddar, and fresh chives with a dash of hot sauce.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
1203Calories
51.2gProtein
98.9gFat
25.8gCarbs
13.4gSugar
6.2gFiber
2041mgSodium
607mgChol
34.1gSat Fat
485mgPotassium
428mgCalcium
2.8mgIron
1.1mcgVitamin B12
8.2mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
gluten-free
breakfast-smoothies
Instructions
1
Prep
Stir the almond flour, baking powder, and one egg into a thick dough that holds together when pressed.
2
Bake
Drop the dough as 3 mounds onto a lined tray and bake at 400°F for 12 minutes until golden and firm, then cube while warm.
3
Fry
Brown the crumbled pork sausage in a skillet over medium-high heat for 6 minutes, breaking it up until no pink remains and edges crisp.
4
Simmer
Whisk the cornstarch into the milk, pour into the skillet with sausage, add black pepper and sage, and simmer over medium heat 4 minutes until it coats a spoon.
5
Plate
Melt butter in the skillet, wilt spinach and softly scramble the second egg, then pile biscuit cubes in a bowl, ladle gravy over, top with egg, spinach, cheddar, chives, and hot sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork breakfast sausage, casings removed
- 1 1/2 cup150g almond flour
- 2 tsp2 tsp baking powder
- 44 large eggs
- 2 tbsp28g butter
- 4 tsp12g cornstarch
- 1 1/2 cup360ml whole milk
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp dried sage
- 22 large handful (80g) baby spinach
- 2 oz56g sharp cheddar cheese
- 2 tbsp2 tbsp fresh chives
- 1 tsp1 tsp hot sauce
