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Breakfast for Dinner ~ A garden party


  • Mimosas:
  • 1/2 gallon fresh orange juice
  • 1 bottle champagne
  • 1 lb bacon baked 15-20 minutes in 400 degree F oven
  • 1 pkg breakfast sausage links baked 15-20 minutes in 400 degree F oven
  • Buttermilk Biscuits:
  • 2 C all-purpose flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 C shortening or lard
  • 3/4 C buttermilk up to 1 cup if needed
  • Sausage Gravy:
  • 4 oz ground mild pork sausage
  • 1/4 C all-purpose flour
  • 1 C milk more if needed
  • Salt and freshly ground pepper to taste
  • Scrambled Eggs:
  • 1 tsp butter per egg
  • 2 eggs per person
  • 1 tsp milk per egg
  • dash of salt per egg


  • Mimosas:
  • Chill the champagne. Add equal parts of orange juice and champagne to champagne flutes.
  • Buttermilk Biscuits:
  • Preheat oven to 400 degrees F.
  • In a large bowl, combine all the dry ingredients.
  • Using a pastry cutter or potato masher, cut the shortening or lard into the flour mixture until you have pea sized pieces.
  • Pour in the buttermilk and mix by hand until all ingredients are well combined. Add more buttermilk if needed. The dough should form a ball but not be too sticky.
  • On a lightly floured surface, roll the dough out to about 1 inch thickness.
  • Using a cookie cutter or a cup, cut out the biscuits.
  • Place the biscuits on a cookie sheet or baking stone and bake in oven for 10 to 12 minutes or until the tops are golden brown.
  • Sausage Gravy:
  • In a large skillet, cook the sausage over med/hi heat. Break the sausage into small pieces with a spatula and cook until done.
  • Add the flour to the skillet and cook for 1 minute.
  • Whisk the milk in. Cook until desired consistency is achieved, adding more milk if necessary.
  • Season with salt and pepper to taste.
  • Scrambled Eggs:
  • Heat a large skillet over medium heat. Melt the butter in the pan.
  • In a large bowl, combine the eggs, milk and salt. Whisk very well until the eggs are lighter in color and have plenty of air whipped in.
  • Add the egg mixture to the skillet and leave it alone until the eggs are about halfway done.
  • Run a spatula through the middle of the eggs and break them up, turning them over in sections to cook the other side.
  • Turn the heat off and plate the eggs immediately.
  • They will look like they're not quite done (a little runny) but by the time you go to eat them they'll be perfect.


Recipes by: Connie Murray @Happybellyfoodie.com