Leftover Brisket Gets a Breakfast Glow-Up with This Biscuits & Gravy Smash Hit
You ever stare down a container of leftover brisket and wonder, “Now what?” Well, Big Poppa’s got your back. This ain’t your grandma’s biscuits and gravy. We’re bringing together crispy, golden biscuits, sizzling Jimmy Dean sausage, and smoky chopped brisket for a gravy that doesn’t just stick to your ribs—it sings to them.
Toss in some Big Poppa Smokers Jallelujah Seasoning and a hit of Cash Cow for that umami bomb, and you’ve got yourself a breakfast (or brunch, or “leftover dinner”) that tastes like it came straight out of a BBQ dream. Top it all with a couple of fried eggs and, if you're feelin' fancy, a slice of fruit to keep it “balanced.”
The best part? It only takes about 30 minutes from fridge to fork, and you get to lounge on the couch full and victorious for the rest of the day. Now that’s the Big Poppa way.
Brisket Biscuits and Gravy with Jimmy Dean Sausage & Jallelujah Fried Eggs
Big Poppa
4
10 minutes
20 minutes
Southern-American BBQ Fusion
Breakfast, Brunch, Leftovers
Smoky chopped brisket meets classic Jimmy Dean sausage in this rich, buttery gravy spiked with Big Poppa Smokers Jallelujah and Cash Cow seasonings. Poured over warm biscuits and topped with fried eggs, this hearty breakfast is the ultimate way to enjoy leftovers.
Ingredients
1 lb Jimmy Dean breakfast sausage (regular or hot)
1–1.5 cups chopped leftover brisket
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
Big Poppa Smokers Cash Cow Seasoning
Big Poppa Smokers Little Louie’s Garlic Salt w/ Pepper
Big Poppa Smokers Jallelujah Seasoning
Fresh cracked pepper, to taste
4 biscuits (store-bought or homemade)
4 eggs (for frying)
Optional: sliced fruit, for garnish
Directions
In a large skillet over medium heat, cook the Jimmy Dean sausage until browned. Break it apart as it cooks. There should be minimal fat in the pan.
Push sausage to one side and melt in the butter. Add chopped brisket and stir to combine with sausage.
Sprinkle in Cash Cow, Little Louie’s Garlic Salt, and Jallelujah. Stir to coat all the meat evenly.
Sprinkle the flour over the meat mixture and stir until the flour is absorbed and forms a paste-like consistency.
Slowly pour in the milk while stirring constantly to prevent lumps. Reduce heat to low and let it gently bubble and thicken, stirring often (about 5–7 minutes).
While the gravy thickens, bake or warm up your biscuits according to package instructions.
In a separate pan, fry eggs to your desired doneness—sunny side up is highly recommended.
Split the biscuits in half, pour the brisket sausage gravy over the top, and crown each plate with a fried egg. Add a slice of fruit if you want to pretend this meal is “balanced.”
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