- Difficulty: Intermediate
- Total Time: 30 Minutes
- Serves: 6
Ingredients
Country Gravy
- 1 pound Pork breakfast sausage, uncooked (I’ve also enjoyed turkey breakfast sausage)
- 3 tablespoons Butter
- ¼ cup all-purpose gluten free flour (corn starch could also be used)
- 3 cups Milk (Coconut or almond milk can be used for a dairy-free alternative)
Burritos
- 6 Flour tortillas (I’ve enjoyed B-Free sweet potato tortillas and Mission Gluten Free Tortillas)
- 6 Eggs, scrambled (Salt and pepper to taste)
- 1 Package frozen potato hashbrowns, fried or baked
- 1 Butt-load sharp cheddar cheese (Don’t hold back, baby)
Instructions
- Make sure your hashbrowns will be cooked on time by either frying or baking them. I like to use a little bit of pepper and garlic on them.
- In a large skillet over medium-high heat, cook the sausage. It should be completely brown and crumbly.
- Drain all but 1 Tbsp of the oil from the pan. Add in butter and stir until melted.
- Sprinkle the gluten free flour across the sausage and stir until the crumbles are all evenly coated. Cook for several minutes, stirring regularly.
- Add the milk and stir. Continue stirring over medium heat until the gravy has thickened. This should take between 5 and 10 minutes.
- Scramble all of your eggs in a little bit of butter or oil. Salt and pepper them to taste.
- A perfect breakfast burrito is a work of art and must therefore be personal to you. I personally lay down my eggs, potatoes, gravy, and a hefty sprinkling of cheese in that order.
Our Thoughts
Okay, hear me out on this one. I know it sounds like a lot. Like, might be the worst way to have a heart attack. But honestly, these are my life blood. Back story time.
For those of my readers who know me personally, you probably also know that my father is mostly blind and has been for years. As you can imagine, a blind man doesn’t get out of the house much due to inability to drive. So I would drive him places a lot as a teenager.
We used to like to drive up the canyon early on Saturday mornings just to hang out. Sometimes, we’d hit Maverick on the way up. Not for gas, mind you, but for the breakfast burritos. I would always, without fail, get the country gravy breakfast burrito. The thing was like, 1090 calories? I don’t know, but it was a lot. Oh, but it was so SO good.
Flash forward and now I’m eating a fully gluten free diet, as one does with Celiac Disease. One day, I find myself craving these burritos. Like, bad. And unlike most cravings I’ve had over the last several months, this one doesn’t seem to want to go away. I eventually break down and decide I’m going to figure out how to make them if it kills me.
First step, find country gravy in a packet. Well, that fails epically. Like, 3 stores in and I don’t even have a good idea of where to look next. So I take to the internet and find a great recipe. I make a few tweaks, add some eggs, cheese, potatoes, and a tortilla, and bam. My burrito is back, baby!
I actually threw a brunch party with these bad boys and let me tell you, they did not disappoint. I make a lot of really fun food, but this was some next level stuff. Honestly, this is one my of favorite meals that I’ve made gluten free. It’s pretty quick, super easy, absolutely delicious, and goes a long way. This is a great way to feed a lot of people something fast, filling, and fantastic. Even better? It can be eaten as a bowl! I know how expensive and difficult to make gluten free tortillas can be. It’s honestly really frustrating. My fix was a few extra potatoes in a bowl with everything else as toppings. It was amazing!