Sausage Gravy Breakfast Bowl

Name: Sausage Gravy Breakfast Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 1 lb bulk pork breakfast sausage; 1/4 cup all-purpose flour; 3 cups whole milk; 1/2 tsp salt; 1 tsp black pepper, coarsely ground; 6 large eggs, beaten; 2 tbsp unsalted butter; 4 store-bought or homemade biscuits, split and torn; 1/4 tsp garlic powder

A hearty Southern American breakfast of crumbled pork sausage simmered in a thick, peppered cream gravy, spooned over fluffy biscuit pieces and topped with scrambled eggs.

30 minEasyServes 4520 cal/serving

Southern AmericanBreakfastStovetopHigh ProteinNut-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb bulk pork breakfast sausage
1/4 cup all-purpose flour
3 cups whole milk
1/2 tsp salt
1 tsp black pepper, coarsely ground
6 large eggs, beaten
2 tbsp unsalted butter
4 store-bought or homemade biscuits, split and torn
1/4 tsp garlic powder

Instructions

1

Cook 1 lb bulk pork breakfast sausage in a large skillet over medium-high heat, breaking it into crumbles, until browned and cooked through to an internal temperature of 160 degrees F, about 6-8 minutes. Do not drain - the fat is needed for the gravy.
2

Reduce heat to medium. Sprinkle 1/4 cup all-purpose flour over the cooked sausage and stir to coat. Cook 1-2 minutes, stirring constantly, until the flour smell is gone.
3

Gradually pour in 3 cups whole milk while stirring continuously, scraping up any bits from the bottom of the pan. Continue stirring until the gravy comes to a simmer and thickens, about 5 minutes.
4

Season with 1/2 tsp salt, 1 tsp coarsely ground black pepper, and 1/4 tsp garlic powder. Taste and adjust. Keep warm on low heat.
5

In a separate nonstick pan, melt 2 tbsp unsalted butter over medium-low heat. Add the 6 beaten large eggs and cook low and slow, folding gently, until just set and creamy.
6

Arrange 4 split and torn store-bought or homemade biscuits in the bottom of four bowls. Spoon the sausage gravy over the biscuits, then top with scrambled eggs. Serve immediately.

Questions

Can I make Sausage Gravy Breakfast Bowl dairy-free?

Yes. The dairy in this entry is 3 cups whole milk, 2 tbsp unsalted butter. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Sausage Gravy Breakfast Bowl gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour, 4 store-bought or homemade biscuits, split and torn. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Sausage Gravy Breakfast Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Sausage Gravy Breakfast Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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