Sausage Gravy Breakfast Sandwiches--another Father's Day idea

So I'm on this Father's Day breakfast stint.  Don't worry.  After today it's over til next year.  Last week, I made Cinnamon Fan (or Accordion) Biscuits.  But if the dad you're celebrating requires something more manly, less cutsie, I have another idea. 

It's was hard putting this "recipe" into words and measurements because it started as one of those things that you (I mean I--why am I blaming you?) forgot to plan/shop for.  One of those we're-starving, there's-nothing-to-eat, what-are-we-going-to-eat days.  At my house this tends to happen on weekends.

Are you familiar with people who can take leftovers and morph them into something so completely different from the previous night's dinner that it looks like they spent the day channeling Julia Child?  All I manage is to slap some cheese on top of that puppy and dim the lights.  Oh, and their hair and make-up look fabulous and they never sweat or have kitchen panic attacks.  And they never once shoot contemptuous looks towards their families while thinking geez-a-lou, why do I have to keep feeding these people???

Yeah.  You know who I'm talking about.  Let's brush away our sweaty, limp hair and give them a collective stink eye.

Feel better?

We like this breakfast casserole: Gabriel's Eggs (breakfast sausage, green chilies, eggs, bread, cheese).  Yes, I know that was an abrupt shift--no it wasn't a mistake.  Cut me some slack here; I'm trying to get fancy with leftovers.  It's not easy for me.

Anyhow, the original recipe (13 x 9 pan) is way too much for us.  And I can't disguise the leftovers by slapping on some cheese since there's already plenty of cheese there.  Dimming the lights won't help either because as I mentioned, it's breakfast.  So I cut the recipe in half (more or less).  But that still leaves me with leftover things that drive me up a wall.   I sense a kitchen panic attack coming on.

I did my best at morphing the leftover sausage and green chilies.  But don't be too impressed.  These Sausage Gravy Morphmuffins aren't that far from the breakfast casserole since I used pretty much the same ingredients.  And I didn't channel Julia Child; I got my inspiration from my favorite item (Eggs Begnaud) at the Zydeco Breakfast at Cafe Des Amis.

The Husband loves these hearty sausage-egg-biscuit thingies for breakfast...and weekend lunches...and supper.  And I can make them without having to waste my evil eyes on my starving family.  I'll save those for other, more deserving situations.

Mise en place: 1/2 tube breakfast sausage (either leftover from something else, or freeze the rest for later), red pepper flakes, oregano, green chilies (drained), green onion, half & half, cheese, giant, jumbo, or Grands biscuits (don't wimp out w/ puny biscuits), eggs

Brown the sausage, breaking into small pieces.  Add the red pepper flakes, oregano, green chilies, and green onions.  If I have mild sausage I usually add some cayenne too.  The sausage seems salty enough for me, so I don't add salt. 
But that's just me.
Saute for a few minutes.

Next, add the half and half--don't have half & half?  Use evaporated milk or cream.  I've tried milk and the sauce ended up too thin. 
But we drink 1%. 

And I'm not buying whole milk just for this.  The idea was to use what I had.

Let the half & half heat up and simmer to thicken. 

Start working on the scrambled eggs so the sauce isn't sittin' around.
This is how I do fluffy scrambled eggs.  Fix them however you're used to.

When the eggs and biscuits are ready, cut off the heat and sprinkle in the cheese (use whatever you have).  Stir to melt the cheese completely.

Split open a biscuit.  Add scrambled egg to one half. 
Spoon on the "sausage gravy" and don't be shy, no. 
Top with more green onion (if you are like me) and/or cheese. 
Lid it up with the other biscuit half.

Enjoy the man food.

I'm submitting this to:

and  Kahakai Kitchen for the weekly
Souper (Soup, Salad & Sammie) Sundays roundup.

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Egg & Sausage Gravy Breakfast Sandwiches
from Ms. enPlace

1 tube jumbo biscuits, 5 count
½ lb pork breakfast sausage (we like hot)
¼ tsp red pepper flakes
¼ tsp dried oregano
1 4-7 oz can green chilies, drained
3 green onions, reserve about 1 Tbsp (if desired)
¾ c half & half, evaporated milk, or cream
¼-1/2 c cheese, plus more for topping (if desired)
1 egg per biscuit (5)

Cook the biscuits per package directions and have them warm and ready.

Brown the sausage until no longer pink. Break up into small pieces as it browns.

Add red pepper flakes, oregano, green chilies, and green onion. Sauté a few minutes until the chilies are heated through.

Add the half & half and heat through. Simmer to thicken while scrambling the eggs.

When the biscuits and eggs are done, remove the gravy from the heat. Add the cheese and stir to melt and thicken the sauce.

Slice each biscuit in half. Add a layer of scrambled egg. Spoon a generous amount of sausage gravy over the egg. If desired, sprinkle additional cheese and green onion over each. Top with remaining biscuit half.  Makes 5 servings.