Biscuits and Sausage Gravy Bagels
Biscuits and Sausage Gravy Bagels
Ingredients:
- 1 lb turkey breakfast sausage
- 2.3 Tbsp unsalted butter, divided
- 2 Tbsp all-purpose flour
- 1½ cups unsalted chicken stock
- ¼ cup full fat Greek yogurt
- 1 tsp kosher salt, divided
- ½ tsp freshly ground black pepper
- 2 large eggs
- 2 David’s Deli Cinnamon Protein Bagels, halved and toasted
- Thinly sliced green onions, for garnish
Instructions:
- Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking the meat up with a wooden spoon, until the sausage is cooked through and starting to brown, 8 to 10 minutes. Transfer to a paper towel-lined plate. Wipe the skillet clean with paper towels and set over medium heat.
- Add 2 Tbsp of the butter and swirl to melt, 1 minute. Add the flour and stir together until a paste forms. Cook, stirring often, for 2 minutes.
- Pour in the chicken stock. Whisk until the sauce comes to a boil and starts to thicken, 6 to 8 minutes. Boil for 1 minute and remove from heat. Stir in the Greek yogurt until smooth and season with ½ tsp salt and ½ tsp pepper. Stir in the breakfast sausage.
- Heat a separate nonstick skillet over medium heat. Add the remaining 1 tsp butter and swirl to coat the pan. Crack the eggs into the pan and season with the remaining ½ tsp salt. Cover the pan, turn the heat to low, and cook until the eggs are set and cooked through, 6 to 8 minutes.
- Arrange each bagel in a shallow bowl. Spoon an even amount of gravy over each bagel and top each with 1 egg. Garnish with green onions and serve.