Sausage Gravy Breakfast Bowl
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.
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.