So I’ve been doing a lot lately with breakfast recipes. Partly because I’ve been on vacation all week so I’m in the kitchen for at least 15-18 hours a day AND the fact that I LOVE breakfast foods. This morning I wanted something ‘different’ – maybe a little bit of crunch, a little bit of creamy. Well you know me I can’t just go simple. Well I tried, really I whole heartily tried with this recipe. I mean nothing is more basic than sausage gravy. Right?! However I don’t have just basic ‘sausage’ in my house. One is we rarely eat it even though Mr. Fantabulous LOVES hot sausage and peppers – you know the kind of hot sausage where you start to tear up even before you take a bite. I’ll typically make those for games or parties but never just for ‘us’. Why? I don’t eat it! LOL
That being said I was hesitant on making sausage gravy with apple chicken sausage. I wasn’t sure if it ‘worked’ or would taste ‘ok’. But I threw caution to the wind (okay by this time I was STARVING and would have eaten a truck tire) and went for it. I actually really liked it a lot. The flavors are milder and almost sweet which I think went really well in this dish.
Now you can deep fry these but again we tend to eat on the healthier side so if I can bake AND make it just as crispy/crunchy, I’m gonna. No need adding all that extra fat!
When these puppies came out of the oven they were super super crispy and just so luscious inside. I actually ate an entire one forgetting to even try the gravy. Damn.. so I had to force myself to eat a 2nd one trying the gravy. I’m torn as I’m not sure which I liked better – with or without. So for me that’s a bonus. Any dish that can stand on it’s own without any sauces/gravies are pretty damn good.
For me, I can so see these on a Sunday brunch buffet or even made up for a game. These to reheat well in the oven by the way but if yours is like my house, there won’t be any leftovers!Print
- 2 Large eggs
- 2 Tbl milk
- Pinch of sea salt and black pepper
- 6–8 Egg roll wrappers
- 8 slices smoked gouda cheese in 1”x 2 1/2” slices
- Cooking Spray
Apple Chicken Sausage Gravy
- 3 Apple Chicken Sausage links, casing removed and crumbled
- 1 Tbl flour
- 1 cup milk
- 1 tsp black pepper
- 1/2 tsp kosher salt
- Preheat oven to 375F.
- Place a cooling rack on top of a cookie sheet and spray with cooking spray.
- In a medium skillet over medium heat, add in the sausage and cook until browned and cooked through, ~5-7 minutes. You want smaller sized pieces here.
- When the sausage is cooked through, remove from pan.
- While the sausage is cooking break the eggs into a bowl, add the milk and pepper.
- Using a whisk or fork, whip up the eggs until frothy.
- When the sausage is done and removed from the pan, add the egg mixture to the pan and using a rubber tipped spatula, scramble the eggs.
- Cook for 2-3 minutes until the eggs are set.
- Remove the eggs from the pan and set aside.
- Next lay an egg roll wrapper down to where it is in a diamond shape and lightly brush with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them.
- Lay down a slice of cheese not quite in the middle of the wrapper.
- Next top scoop of the egg mixture (about 1-2 Tbl) and a few pieces of sausage (be sure to leave at least half of the sausage pieces left for the gravy.
- Begin rolling by taking the bottom and ‘tucking’ under the mixture.
- Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end.
- Set aside and repeat for the remaining wrappers.
- Lightly spray the entire egg roll with cooking spray and set on the cooling rack.
- Bake for 8 minutes, flip, spray again and bake for another 5-8 minutes until golden brown and crispy. I sometimes will broil them for a minute to get that extra crunch.
- While the egg rolls are baking, make the sausage gravy by adding the cooked sausage back into the sausage/egg pan and putting the heat to medium.
- When the sausage starts to sizzle add in the flour, whisking and cooking for 1 minute.
- Next add in the milk and whisking bringing the gravy to a boil.
- Reduce the heat to a simmer and cook for 2 minutes.
- Add in the salt and pepper and serve immediately with the egg rolls.