The Smoothered Biscuit (Egg and Bacon Biscuit with TOMATO GRAVY)

Giant Fridge Biscuits*
6-8 Bacon Slices, baked (Save drippings and 2 slices for gravy)
Eggs
Cheese slices (Optional)

– TOMATO GRAVY: –
2c Tomatoes (Or canned crushed tomatoes)*
1/2 small Onion, chopped
2-3 Bacon Slices
1/4c Bacon Grease
1/4tsp Sweet Pepper and Onion Season (From Fleet Farm)
1 small Orange Blaze Sweet Bell Pepper, chopped
1/4tsp Sea Salt
1/4tsp Garlic Powder
1tsp Louisiana Hot Sauce
1tsp Tomato Paste (Optional)
–1/2c chicken broth (Hot) + 2T Flour
–1/4c Heavy Whipping Cream

Place foil onto pan, fold sides up (To catch grease). Bake about 12-15minutes at 425. Reserve 1/4c grease and 2-3slices for gravy.
Chop tomatoes. In stove top pan, mix sauce ingredients EXCEPT broth, flour, and whipping cream. Scoop out 2/3 of tomato mixture, blend in blender with 2-3 slices of bacon, til smoothish. Add back to pan.
Start baking biscuits.
Microwave broth til hot. Whisk in flour til thick.
Heat tomato mixture on stovetop, stirring in broth and flour mixture, making it a thick gravy.
Stir in Whipping cream.
Place egg and bacon on each biscuit. Top with gravy. Eat!

*I used Sunnys & Romas from our garden, hence the orange color. Also, you can use bagels, homemade biscuits, crescents, etc.

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