Recipe by SarasotaCook
Great for breakfast served with scrambled eggs, or just enjoy it as is for a hearty lunch or have breakfast for dinner. This is so easy to make, 30 minutes or less and it is on the table. My friend took advantage of quick cooking grits, but you could easily serve this over croissants, toast, burritos, or even some "canned" biscuits as I did brushed with A spicy butter (see note below) - or just top some poached eggs. This is not my recipe - my girl friend got it from...her boy friend's sister who got it from "who knows where." However ... she made it for me and I thought it was absolutely delish! So, I just wanted to pass it on. I will definitely be making it again.
Top Review by Chef shapeweaver �
This recipe was made on 4/5/17 in memory of Sarasota Cook,Kchurchill5,or Kim. I did have to make a sub on the cheese,mild cheddar was used. And to cut back the heat level a bit, I only used 2 ounces of the chilis. And it was served over canned biscuits. Thanks for a great recipe Kim. :) RIP Kim " Keep Smiling :) "
- 1⁄2 cup pork sausage (mild, medium or hot, that is up to you)
- 1 (4 ounce) can green chilies, drained
- 3 -4 scallions, whites and greens diced (keep one scallion as a garnish)
- 3⁄4 cup heavy cream
- 2⁄3 cup jalapeno jack cheese, you can add a bit more depending on how thick you like your gravy (monterey jack or white cheddar will be a good substitute)
- 1 pinch red pepper flakes, to taste
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon cumin
Directions See How It's Made
- Sausage -- In a medium sauce pan, saute the sausage, breaking it up as it cooks, on medium heat until cooked through. Make sure to drain the sausage well before making the rest of the sauce. I use hot breakfast sausage, but use what you like best).
- Once the sausage is drained well, return to the sauce pan and add the green chilies, scallions, cream, red pepper flakes, cumin and oregano. Mix well to combine and taste for any additional seasoning (salt or pepper). Let it simmer on medium to medium low for 4-5 minutes. The cream will help it thicken naturally.
- After the gravy cooks 4-5 minutes, stir in the cheese and heat through just to melt the cheese. This should be done just a few minutes before serving.
- Prepare the Base -- As I said, you can really use anything. Grits were excellent, croissants would be wonderful too. I happen to use Pillsbury (or a canned) biscuit, or you could certainly make your own too. I cooked the biscuits according to package directions. But NOTE, I brushed the biscuits (before baking) with a mix of butter, chili powder, and cumin for a little extra flavor.
- Serve -- Simply serve the gravy over your choice of the bottom layer. Garnish with extra cheese if you want and the extra scallion. A poached egg would be great, or even some scrambled eggs on the side. Just ENJOY!