Breakfast for Dinner!

As you may have guessed from reading, a lot of the recipes I make are collected from various places, whether that be clipped from the newspaper, printed from the web, or copied from a library cookbook. I keep everything organized by putting the recipes in plastic page protector sleeves and keeping them in a 3-ring binder. The recipes are in some sort of order in the binder (I think it goes breakfast/breads, pasta, chicken/pork, appetizers/soups, veggies, Mexican, Chinese, beef, and desserts) but the sections aren't separated by tabs or anything. Often when I am looking for a recipe, I just flip through from the beginning to make sure I don't miss anything.

So one night when I was doing that while sitting next to Jason on the couch, he said, "Wait, what was that? Go back a page." A recipe for Sausage Stuffed Biscuit with Gravy had caught his eye. I said, "But that's a breakfast dish!" He reminded me that it's okay to have breakfast for dinner, and he's right; my mom makes a mean breakfast-for-dinner.

This recipe, from a Sandra Lee cookbook, was easy and DELICIOUS. Jason loved it, so much so that he told his parents about the dish a few days later! I'm glad the recipe he picked out was a hit. Hopefully this will get him more involved with meal planning in the future.

1 package (6-pack) brown-and-serve sausage patties
2-1/4 cups baking mix (Bisquick)
3/4 cup milk, plus more for brushing
6 tablespoons cheddar cheese, shredded
1 package (2.64-ounce) country gravy mix (McCormick)
1 teaspoon garlic powder (I would actually omit this... I think it makes the gravy too strong)
2 cups water

1. Preheat oven to 450 degrees F. Spray large 6-muffin tin with cooking spray.

2. In a medium skillet, brown sausage patties on both sides. Remove from skillet and reserve drippings. In a medium bowl, stir together baking mix and milk to a soft dough consistency. Divide dough into 12 equal pieces. With clean hands, flatten into disks. Line the bottom of each muffin cup with one dough disk.

3. Place a sausage patty on top of each disk and sprinkle with 1 tablespoon cheese. Top with another dough disk and press the edges together to seal. Repeat to make 6 stuffed biscuits. Brush tops of biscuits with milk and bake in preheated oven for 10 to 12 minutes or until golden brown.

4. Meanwhile, over medium heat, add gravy mix and garlic powder to skillet with reserved drippings. Slowly whisk in water. Continue to stir until gravy thickens.

5. Remove biscuits from the oven and cool for 5 minutes. Serve warm gravy over stuffed biscuits.