I love breakfast. I make no secret of that fact. I could eat breakfast food all day, every day. When I still lived in Ohio, after nights of weekend drinking, we’d go to some 24-hour restaurant and eat breakfast. Perkins, the “Dangerous” Denny’s, the Blue Danube, and every so often, Tee Jayes Country Place. Back in the day, my favorite thing to order at Tee Jayes was The Barnyard Buster. The picture on the menu isn’t accurate, but the description is. The whole plate would come out covered in sausage gravy, and underneath would be eggs, a couple biscuits and home fries. And I usually would clean my plate. About once every two or three years, I get a craving for one, and I make them at home. I think Perkins has a very similar breakfast, but the hash browns are shredded potatoes, so it’s just not quite right.
But this comes pretty close.
Yesterday, the bambino attended another session of Kids in the Kitchen at Hy-Vee this weekend, and while he was in class, I wandered around the grocery store, and saw some Jones Dairy Farm sausage on sale (for $1.39! I couldn’t pass it up.). Since it was bulk sausage, I got to thinking that I could maybe make biscuits and gravy, which then made me think of the Barnyard Buster, so here we are!
Inspired by Tee Jayes Country Place
Yields 4
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- 8 biscuits, store-bought or homemade
- 4 medium potatoes, sliced thin
- 4 Tbsp butter
- 8 eggs, cooked as desired
- 1 12-oz. roll sausage
- 2 Tbsp flour
- 2 C milk
- salt & pepper
Instructions
- Prepare the biscuits as directed. Prepare the eggs as desired.
- In a medium skillet, melt 2 Tbsp of butter over medium heat. Layer about half of the potatoes, then dot with 1 Tbsp of butter and season with salt and pepper. Layer the other half of the potatoes, dot with the remaining Tbsp of butter, and season with salt and pepper. Cover, and let cook at least 10 minutes, lowering heat to medium-low. Uncover and flip, and continue cooking until potatoes are golden and slightly crispy.
- In a large skillet, break the sausage into smaller pieces with the back of a wooden spoon. Cook until browned and no longer pink. Sprinkle the sausage with the flour and cook and stir about 1 minute. Gradually stir in the milk, bringing the mixture to a simmer. Season with salt and pepper, and cook until thickened, 8-10 minutes.
- To serve: Place 2 eggs and 1/4 of the potatoes on a plate. Split 2 biscuits in half, placing them around the eggs and potatoes. Spread 1/4 of the sausage gravy over the top.
And yes, I cleaned my plate:
I am stuffed to the gills and am pretty sure I won’t need to eat again for the rest of the day!
8 thoughts on “Homemade Barnyard Busters”