This is the basic, heavy-duty variation of the Elvis’ favorite gravy that he put on nearly everything, at least according guys at the rink. I’m pretty sure this isn’t the King’s favorite breakfast meal, but this is what they called it.
Ingredients:
- 2 pounds of good sausage (I use one package each of Jimmy Dean Hot and Maple Sausage)
- 1 package of McCormick & Schmitz Sausage Country Gravy Mix
- 2 tablespoons olive oil
- 1/4 stick butter
- 2 cups Monterey jack cheese (substitutions allowed for your favorite cheese)
- 2 biscuit crust pie pans
Filling:
Fully mix sausage together. Heat oil in a large skillet over medium-high heat. Add sausage and sauté until cooked. Remove from heat and drain. Save drippings for adding to gravy mix. Prepare gravy mix as per instructions but add in drippings and 1/4 stick of butter. Cook just a little longer than normal to reduce gravy down a bit and to concentrate flavors. Remove from heat and allow to cool for about 15 minutes. Mix in sausage and store it till ready to use.
Final Assembly and Cooking:
Preheat oven to 375. In large mixing bowl, combine eggs and half and half and beat till fully mixed. Add pepper and salt to taste. Warm prepared filling, if necessary, and mix into egg mixture, whisking until fully mixed. Then place equally into two pie crusts. Top with 1 cup of cheese on each pie, add a little more seasoning of your choice, I usually only put a little pepper on top. Place pies in middle of oven and bake for 40 minutes or until cheese is a golden brown. Remove from oven and pack it up for the rink.