There’s a lot of bacon and sausage gravy in my house, so when my husband and I made our own egg roll recipe for us, we thought we’d try making a bacon and egg roll.
It turned out that we had some bacon and gravy to work with and sausage, so we figured it would be a good time to try to recreate it.
We made it from scratch with a homemade bacon and eggs and a whole bunch of bacon, so you know it’s a winner.
If you don’t have a pan, I suggest making a double batch of egg rolls.
They’re not as good if you make them as big, but they’re a lot healthier.
To make a double egg roll, you need to cut the recipe in half, then cut the egg rolls into strips.
Cut them into two thirds of the strips.
Then cut the strips into thirds of one half.
Cut those strips into three quarters of the strip.
Then chop the strips of bacon into smaller pieces.
Now, I don’t think bacon and scrambled eggs are the same thing, but it is a good idea to use one for the bacon and the other for the eggs.
To prepare the eggs, you just fry the eggs in a little bit of oil until they’re golden brown, and then put them in a bowl.
When they’re ready, add the bacon to the egg, and cook it until it’s golden brown.
Now you’re ready to cook the sausage.
Once the eggs are done, put them into a skillet with some olive oil and a little more butter and cook until they start to soften.
Add a little butter to the skillet and cook for a minute.
Now add the sausage and cook that for a few minutes, then add the egg.
You can now add a little water or broth and simmer the sausage for a bit longer, or just leave it on the stove for a while longer.
It’s all up to you.
The sausage gravy will take about 10 minutes.
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