Jul 14 2026
Restaurants›Rooster's Too!›The Recoop * Recipe

The Recoop * Recipe

Inspired by Rooster's Too!
Time45m
Serves2

Roosters Own: Two eggs, cheese, and sausage patties over two biscuit halves, covered with home style sausage gravy and served with hashbrowns.

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Ingredients

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Eggs and Cheese

Sausage Patties

Biscuit Base

Sausage Gravy

Hashbrowns

Method

Prepare the Sausage Patties

  1. 1

    Make the Sausage Patties

    In a bowl, mix the ground sausage with black pepper and garlic powder until well combined. Form into small patties, about 2 inches in diameter.

  2. 2

    Cook the Sausage Patties

    In a skillet over medium heat, cook the sausage patties for about 4-5 minutes on each side until fully cooked and browned. Remove from skillet and set aside.

Cook the Eggs and Cheese

  1. 3

    Cook the Eggs

    In a small bowl, beat the eggs. In the same skillet used for the sausage, add a little oil if needed and pour in the beaten eggs. Cook over medium-low heat, stirring gently until scrambled. Add the cheddar cheese and stir until melted. Remove from heat.

Prepare the Biscuits

  1. 4

    Toast the Biscuits

    If using store-bought biscuits, heat them according to package instructions. If homemade, bake them until golden brown. Slice each biscuit in half.

Make the Sausage Gravy

  1. 5

    Prepare the Gravy

    In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk, stirring constantly until the mixture thickens. Season with salt and black pepper.

Prepare the Hashbrowns

  1. 6

    Cook the Hashbrowns

    In another skillet, heat oil over medium heat. Add shredded potatoes, season with salt and black pepper, and cook for about 5-7 minutes until golden brown and crispy, flipping occasionally.

Assemble the Dish

  1. 7

    Assemble The ReCoop

    On a plate, place the halved biscuits. Top each half with a sausage patty, followed by the scrambled eggs and melted cheese. Pour the sausage gravy generously over the top. Serve alongside crispy hashbrowns.

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