Guajillo Biscuits & Gravy

Guajillo Biscuits & Gravy

This post is in partnership with Farmer John, all thoughts and opinions are my own.

It’s good to finally be back home after a long vacation. It felt so good getting to hang out with family and just enjoy the rain and the cold, foggy weather. The ride up there and back down was a bit of an adventure/nightmare though. Our dog Mose gets very anxious when he’s in the car, so we got him a thunder jacket and loaded him up with lavender oil, and nothing worked! Poor thing kept running back and fourth in the back seat trying to catch cars, panting heavily for the whole 13 hour drive.  

If your dog also gets anxious in the car, let me know what your remedies are!

Guajillo Biscuits & Gravy

Guajillo Biscuits & Gravy

If you’ve been following me for a while now, you probably know I’m obsessed with breakfast foods, and today I’m partnering with Farmer John, to show you how to add some flare to old classics for a naturally lit breakfast/brunch with their All-Natural Bacon and Breakfast Sausage!

When Billy and I were in College, we used to have a biscuits and gravy date every Thursday during our last year there. I tortured myself with a  7 am class every semester with a huge break in between classes, so I would drive home and pick Billy up and then head to Denny’s for biscuits and gravy. We went so often that the servers pretty much knew us by name and already had our orders memorized, a breakfast skillet with a side of biscuits and gravy.


Guajillo Biscuits & Gravy

Guajillo Biscuits & Gravy

I was trying to figure out how to give biscuits and gravy a makeover, and started to wonder how chiles would hold up in a country gravy. I thought about which chiles would work best and settled on guajillos, which are pretty great to work with because they pack a punch with flavor and are mild on the spice level. Not only does the addition of the guajillos give the gravy a beautiful rust color, it also gives the gravy some slight heat, reminiscent of chorizo.

The breakfast skillet is pretty easy to pull together, and you can virtually dress it up with just about anything you might have sitting in your fridge. My favorite way to dress mine up is to add crispy bacon, pasilla peppers, cotija, green onions and corn when it’s in season (because it makes for easy breakfast tacos 🌝) .

Save some time this weekend to practice self-care and whip up a good home-cooked breakfast, and if you happen to make either recipe, let me know how they turned out! Nos Vemos!

Special thanks to Farmer John for sponsoring this post.

Guajillo Biscuits & Gravy

Guajillo Sausage Gravy

Serves 4-6

  • 6oz Farmer John All-Natural Sausage Links
  • ¼ cup all-purpose flour
  • 2 garlic cloves,minced
  • 3 guajillos, rehydrated, pureed
  • 1/4 teaspoon freshly ground black pepper
  • 2½ cups whole milk
  • Salt to taste

In a large skillet, add the breakfast sausage and break it up using a spatula. Cook for about 6-8 minutes until it starts to brown. As soon as it starts to brown, add the minced garlic, guajillo paste, and ground pepper. Sprinkle in the flour and cook for about 3 more minutes, stirring constantly.

While stirring slowly add the milk, and let your mixture come to a simmer. Add salt to taste. Once thickened, serve over biscuits.

Breakfast Skillet

Serves 4-6

  • 4 Farmer John All-Natural Bacon slices, diced
  • 1 russet potato, diced
  • 1/2 teaspoon steak seasoning
  • 1 pasilla pepper, diced
  • 1/2 yellow onion, diced
  • 4 eggs

In a large skillet over medium-low heat, fry your bacon until desired crispness. Remove from the pan and let your bacon drain on paper towels.

On medium-low heat, add the diced potato back to the skillet with the bacon fat and sprinkle in the steak seasoning. Cook for about 10 minutes until the potatoes start to brown. Once the potatoes start to crisp up, mix in the pasilla and yellow onion, and cook for about 4-5 minutes until the onion is translucent. Taste for seasoning at this time.

Sprinkle the bacon over your potatoes, and pour in the eggs. Cook for one minute, until the bottom has set, then gently turn the uncooked eggs towards the bottom and finish cooking.

Garnish with green onion and cherry tomatoes. Finish by sprinkling cotija cheese on top.


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