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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.

     

    Print
    Breakfast Dippers with Gravy

    Breakfast Dippers with Gravy

    • 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

     

    Previous Post: « What Did I Eat on Thanksgiving????? Plus my Cranberry Sauce Recipe
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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.

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    eatsomethingdelicious

    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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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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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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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
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
    ✨recipe below✨ I have these cooking on the sto ✨recipe below✨ I have these cooking on the stove right now. I’m adding them into my cookie tins (which I’m sure you’re tired of hearing about by now) but they also make a good topping for desserts or ice cream or even just served straight from a bowl at holiday parties.
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To make the recipe, whisk together 1/4 C maple syrup with 3/4 tsp cinnamon. Put 1 1/2 C pecan halves in a skillet over medium-low heat and pour syrup mixture over it. Stir with a rubber spatula to coat and continue stirring often to prevent burning until all the stickiness is gone and you’re left with sugar crystals on the pecans.
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#glutenfree #dairyfree #cookieexchange #glutenintolerant #foodbloggerpro #eatsomethingdelicious #foodallergies #celiac #candiednuts #f52grams #dessert
    One of the things I’ve been working on lately is One of the things I’ve been working on lately is a new homepage for my website. I just published it this weekend!
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Before, I just had the blog as the homepage because that’s how I’ve always followed blogs - I’d go to the website then look for the newest post and read it.
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That definitely doesn’t seem to be the norm anymore and it’s definitely not on my site! Most of my visitors come from google or Pinterest because they’re looking for something in particular.
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I had a hard time deciding what to put on my homepage that might make it a good space for “looking around” while not losing that easily accessible list of newest posts (I know, I can’t let it go! 😅) I also have a new menu on mobile which frees up a ton of space above the fold for content. Love it!
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Still working on cleaning things up a bit and I have some other things I’d like to do too. I got rid of the sidebar on the homepage but I’m considering completely eliminating it and better utilizing the footer since everyone’s on mobile now anyways. Or maybe it doesn’t make a difference? 🤷‍♀️
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I’m more in the mood to do this stuff than new recipes lately but I think I will try to do one recipe before I get back to playing around with the site. I have a recipe I made back in July that’s ready to go. Maybe I should finally post it?
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #foodallergies #glutenintolerance
    These were the most difficult cookies to pack up f These were the most difficult cookies to pack up for mailing because the caramel is a thick sauce (I thought baking a caramel candy into the center was too chewy and not the right texture for a cookie.) I could have just picked a different cookie but these are so good that I had to include them!
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What I ended up doing was adding the cookies with the empty depression to the tin. I added the caramel sauce to a plastic sandwich bag and included some coarse sea salt too. As long as you bring the caramel to room temperature you can cut a small corner off the bag and fill the cookies then top with a pinch of salt.
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(Recipe for salted caramel filled turtle cookies at the link in my profile)
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#baking #glutenfree #dairyfree #cookieexchange #christmascookies #saltedcaramel #glutenintolerant #foodbloggerpro #eatsomethingdelicious #foodallergies #celiac #cookies #f52grams #dessert
    This was one of the first recipes I ever attempted This was one of the first recipes I ever attempted to put on my blog back in 2014 and it took me until last December to finally get it the way I wanted.
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A lot of what made these difficult was getting the texture right. I wanted thick cookies, slight crisp on the outside, soft inside, and a strong creamy peanut butter/sunbutter taste when you bite into them. It is EXACTLY what I got (and it was completely worth all the failed yet still edible attempts!)
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I recently made 2 versions of this recipe - peanut butter blossoms and regular sunbutter cookies for family with peanut and chocolate allergies.
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Both versions are included in the same blog post at the link in my profile.
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#baking #glutenfree #dairyfree #cookieexchange #christmascookies #glutenintolerant #eatsomethingdelicious #foodallergies #celiac #cookies #dessert
    This is a new recipe this year from a collaboratio This is a new recipe this year from a collaboration with @pattymacmakes. She did the original recipe and I made it GF/DF.
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I feel like I learned more about gluten free/dairy free conversions from this recipe than any other recipe I’ve made. Looking back, it was probably the most difficult one to convert so far (maybe tied with my cream puff recipe).
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Part of converting these to GF meant finding a replacement for the oats. Gluten free oats can be tricky and since they sometimes make me sick, I’ve stopped eating the mechanically sorted type and it seems to be fine. However it’s hard to tell which are purity protocol (aside from the price tag $$$) so I’ve replaced them altogether.
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Instead of oats, coconut flakes worked perfectly by adding that same chewy texture without adding much of a different flavor. If you have a recipe that uses a little rolled oats for texture purposes, try this trick!
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You can get the recipe at the link in my profile and Patty’s version of the recipe can be found in the blog post.
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#baking #glutenfree #dairyfree #christmascookies #glutenintolerant #eatsomethingdelicious #foodallergies #celiac #cookies #dessert
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