Breakfast sausage

INGREDIENTS:

1 lb. ground pork
1 tablespoon brown sugar
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme

3/4 teaspoon dried sage

1/8 teaspoon marjoram

Mix together and you can allow to sit or not, and turn into patties and cook, or cook as crumbles and turn into sausage gravy.

Sausage gravy

3 T oil (or if using sausage, 2 T)

5 T gf ap flour

2 tsp corn starch

2 1/2 c *milk

S&p to taste

Additional sage, if desired

Add the oil to your cooked, crumbled sausage in the sauce pan.  Add the flour and starch.  Cook for a couple of minutes, to get the flour nice and sticky.  Add the milk and seasonings. Cook and stir until gravy is thickness desired.

Broccoli quiche

2 T cold bacon fat
1 med onion, chopped
1 tsp minced garlic
2 c chopped broccoli
1/2 c chopped, frozen spinach
2 9-inch pie crusts
1 1/2 c shredded cheese
4 eggs
1/2 c milk*
Salt and mrs dash to taste (I was pretty liberal with them!)

Directions

1. Preheat oven to 350 degrees F.
2. Divide cheese in half and layer on the bottom of the crusts.
3. Over medium-high heat melt bacon grease in a saucepan. Add onions, garlic and broccoli.  Season with salt and mrs dash.  Cook, stirring occasionally until the vegetables start to soften.  Add spinach.  Cook till soft.  Spoon vegetables into crusts on top of cheese.  
4. Combine eggs and milk. Season with salt and mrs dash.  Pour egg mixture over vegetables and cheese.
5. Bake in preheated oven for 30 minutes, or until center has set.

Notes:  I use Wholly Wholesome gluten free pie crusts, which are a little delicate, so I put foil over the edges for the first 20 minutes and remove it for the last 10.  I used so delicious brand coconut milk beverage this time because I had some given to me.  Normally I'd choose Silk soy milk, but this turned out just fine!  Daiya is my cheese of choice, because it tastes good and melts nicely.  And it's actually dairy free!  Many "vegan" cheese have casein or lactose in them.  Grrr...