Country Biscuit Breakfast is a Bob Evans restaurant copycat recipe with a stacked biscuit, sausage gravy, homestyle fried eggs and cheddar cheese.

Country Biscuit Breakfast

By Sue Lau | Palatable Pastime

Country biscuit breakfast is a copycat recipe I have had posted online for years now. It is a DIY of the one served at Bob Evans restaurant (off and on). For awhile it was off the menu but I see it is back.

I’d get this one a lot if we went  out for breakfast there. I am a huge fan of biscuit gravy although I am not trying  to copy their gravy as I prefer a more  sawmill type.

Typically at the restaurant the meat is left separate from the gravy and I used to do it that way, but it doesn’t make any difference. I will just use my sausage gravy and it comes out the same.

An Old Favorite

I had always called this “Breakfast Slop” as a joke because of the messy nature, but it really is good.

I started trying theirs over the biscuit gravy since  I  love runny eggs and this naturally added one. At home I might make a variation  of this by splitting the biscuit open-faced and doing two eggs. If you don’t  like a runny  egg you can also try hard cooked fried or maybe scrambled. If I  do scrambled I  will make it like a tiny omelette. Those are fun on egg mcmuffins.

Vary According to Your Likes

Other variants are adding sausage patties if you want it meatier. Or sometimes slipping one of those toaster hash brown patties in there (or having them on the side).

You can serve this with hash browns too. I like shredded hash browns over the ones called home fries. I mean, those are okay, but too many times I have seen places chop cold French  fries and refry them. That’s disgusting.

Cook with Quality

Reminds me of the  last time I went to Applebees for a chicken Caesar salad and they chopped up a previously fried  chicken  breast and fried it again. As if I couldn’t tell. I never went there again.

Sometimes I like making cottage fries too. Mom used to make those a lot. Nag  me to post  the recipe soon if I  forget to put it up.  I know I have been thinking of it.

Biscuits and Biscuit Gravy

You can use the biscuit gravy and buttermilk biscuit recipes I have on this post if you like. But the concept is all the same however you do it: biscuits, biscuit gravy, basted over easy eggs, and cheese.

Sorry  if I  haven’t  posted in  a week, but I haven’t been feeling great. It’s not the covid or anything. It’s the social unrest. It perturbs my chi. But I  am happy to at least get this one up.

I have been cooking though as I never seem to tire of that. So more recipes soon!

This month, the Foodie Extravaganza celebration is all about eggs, hosted by Karen’s Kitchen Stories.  We celebrate various food holidays. This month, we are celebrating eggs because today is National Egg Day.

Check out everyone’s recipes with eggs:

• Baked Scotch Eggs from Making Miracles
• Balaleet (Emirati Sweet Vermicelli and Egg Omelet) from Tara’s Multicultural Table
• Country Biscuit Breakfast (Copycat) from Palatable Pastime (You are Here!)
• Pathare Prabhu Style Egg Drop Curry from Sneha’s Recipe
• Smoky Honey Chili & Paprika Deviled Eggs / Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice /
• Sourdough Waffles and Eggs from A Day in the Life on the Farm
• Soy Braised Pork with Eggs from Food Lust People Love
• Spanish Tortilla from Karen’s Kitchen Stories
• Umami Egg Salad on Homemade Sourdough from Culinary Adventures with Camilla

Sausage Gravy & Biscuits

Coffee Scones with Maple, Raisins & Rye

Sausage Egg & Cheese Breakfast Bundtlettes

Buttermilk Biscuits

Breakfast Pork  Chops

Country Biscuit Breakfast

Sue Lau

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Prep Time 15 mins

Cook Time 25 mins

Course Breakfast, brunch

Cuisine American, Southern

Servings 4

Ingredients

  

1x2x3x

• 4 large biscuits
• 4 large eggs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 4 tablespoons unsalted butter
• 1 cup shredded cheddar cheese
• 1 lb bulk breakfast sausage
• 2-1/2 cups milk

Instructions

 

• Prepare biscuits if not already made.
• Brown sausage in a large skillet, crumbling it as it cooks and draining any fat.
• Melt butter in a different large skillet and stir in flour.
• Cook flour, stirring, over low heat until it just starts to change color (it doesn't need to get dark/coffee brown).
• Whisk in milk, salt and pepper and continue stirring until mixture thickens to your liking.
• Stir cooked sausage into gravy.
• Fry eggs in butter to your liking (typically over easy in the recipe).
• Split biscuit and top with some sausage gravy, then the egg, the biscuit top, then more gravy and a sprinkling of cheese.

Notes

From the kitchen of palatablepastime.com

Keyword Bob Evans

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