Ingredients
Biscuit Tortilla
- 1 package Mason Dixie Buttermilk Biscuits
Herby Sausage Gravy
- 1 lb ground breakfast sausage
- ¼ c all-purpose flour
- 2 c whole milk
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried sage
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- ½ tsp red pepper flakes
How To Make
Biscuit Tortilla
- Thaw the biscuits in the fridge over night or at room temperature for 30 minutes.
- Roll out each biscuit into an 8-inch circle.
- Heat a large skillet over medium heat.
- When the pan is hot, place one dough circle in the middle of the pan. Cook for 45 seconds or until there a few pale brown spots and the uncooked side is bubbly.
- Flip it to the other side and cook for and additional 45 seconds.
Herby Sausage Gravy
- Brown the sausage in a large skillet on medium-high heat until fully cooked.
- Turn the heat down to medium and sprinkle the flour over the sausage and stir for 2 minutes.
- Slowly pour in the milk into the skillet while whisking. Whisk until smooth.
- Whisk in the salt, pepper, sage, Italian seasoning, garlic powder, and red pepper flakes.
- If your gravy is too thick, add ¼ cup of milk at a time until it is at your desired consistency.
- Serve immediately.
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In the center of a Biscuit Tortilla, add a scrambled egg and top with Herby Sausage Gravy, cheddar cheese, and fresh green onions. Enjoy.
