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    Breakfast Dippers with Gravy

    December 10, 2014 By Meagan Leave a Comment

    Breakfast Dippers with Gravy

    Lenny says gravy should never touch eggs. Poor guy doesn't know a good breakfast when it's sitting right in front of him. Oh well. Although, if it's just plain eggs and nothing else, I kind of agree with him but eggs and gravy can work together under certain circumstances. Trust me on this one.

    I took these to work for lunch today. I wanted some hash browns for the extra gravy but all I had were tater tots, which I'm probably going to regret. Not because of the potato (which I'm ok with) but because apparently they contain dairy and I forgot. I'm starting to realize that I just can't eat dairy, so I've been avoiding it. Actually, every recipe I have on this blog that contains dairy (which isn't many) lists a non-dairy substitute but I would imagine I'm going to start getting away from dairy recipes here too. If it were anything else I would say how stupid and unfair and ridiculous it is that I have to eliminate another food from my diet. Mature, I know. But with the exception of butter and ghee, I can't say I really enjoy dairy that much. I've hated milk since I was about 6, I didn't acquire a taste for cheese until I was probably 15, can't stand yogurt or sour cream,...yeah, I don't think I'm missing much.


    I'm excited to go home and watch a Christmas movie tonight. Do you realize Christmas is just two weeks away? I'm not ready. I never am. I used to be so good about getting all my shopping done before black Friday (I like short lines, hassle free traffic, and happy not stressed out people better than I like a good deal) but now that I do most of my shopping online, I don't  have to worry about those types of deadlines anymore. The only good thing about Christmas being so close is that I get to start baking soon. Yes! I used to do cookie exchanges but I can't really do that anymore. I definitely miss that tradition. I was thinking this year it might be fun to exchange cookie recipes instead. Everybody always had such good recipes and this way they can still share them. Let's face it, half the fun of cooking is sharing it with other people whether it's the food or the recipe (hence the creation of this blog).  Around Christmas, I like to take my old cookie recipes and make them gluten free. I think a recipe exchange sounds fun. Especially since I love baking. That would give me more recipes to try out.

    Is "dippers" a word or did I just make that up? I like it.

     

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    Recipe

    Breakfast Dippers with Gravy

    Breakfast Dippers with Gravy

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    • Prep Time: 20 mins
    • Cook Time: 35 mins
    • Total Time: 55 mins
    • Yield: 5-6 breakfast dippers 1x
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    Description

    Dip-able sausage patties stuffed with eggs and spinach. Served with a dairy-free sausage gravy.


    Ingredients

    • 1 Tbsp lard or other cooking fat
    • 4 eggs
    • 2 Tbsp almond milk or water
    • ¼ onion, diced
    • 3 oz chopped spinach (I used frozen)
    • 1 lb ground breakfast sausage
    • 1 ½ C full fat coconut milk
    • 1 Tbsp arrowroot starch
    • salt and pepper to taste

    Instructions

    1. Crack eggs into a bowl or blender bottle. Add almond milk, salt, and pepper. Whisk and set aside.
    2. In a medium skillet, melt the fat over medium heat. Add spinach, onion, and a little salt and pepper. Cook until onions are softened and translucent.
    3. Turn heat down to medium-low and add egg mixture. Stir occasionally to keep the eggs from sticking to the pan. When the scrambled eggs are cooked to your liking, remove from the heat and transfer to a bowl to cool.
    4. When eggs are cool enough to handle, form a chunk of sausage into a thin patty, a little larger than the palm of your hand. Add eggs to the center and wrap the sausage around the eggs. The easiest way to do this is to hold the sausage in the palm of your hand, put the eggs in the center, then cup your hand up and use your other hand to coax the sausage all the way around the eggs. Reserve a small amount of sausage (about enough to make one sausage patty) to make the gravy.
    5. Once all of the breakfast dippers are formed, place back into the skillet over medium heat until sausage is fully cooked, flipping halfway through cooking. If the sausage starts getting too dark, add a little bit of water to the skillet.
    6. Set the cooked breakfast dippers aside but leave any fat in the skillet and add remaining ground sausage to the skillet. Break apart the sausage using a spatula then once it is fully cooked, add the coconut milk, salt, and plenty of pepper. Whisk arrowroot starch with a little bit of cold water then stir into the gravy. Allow the gravy to come to a slight boil to thicken then remove from heat.
    7. Serve breakfast bites with some gravy on the side for dipping.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

     

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
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Thanks for chopping by 👋
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
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Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
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