Best Breakfast Gravy Recipes

BREAKFAST CASSEROLE WITH BISCUITS AND GRAVY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place gravy mix in a medium saucepan; gradually whisk in water. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and simmer for 1 minute; gravy will thicken upon standing.
• At the same time, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place biscuits in the bottom of a 9x13-inch baking dish. Pour eggs over top, then layer with sausage. Pour gravy over sausage and top with shredded Cheddar cheese.
• Bake until eggs are set and cheese is melted, about 30 minutes.

BISCUITS AND SAUSAGE GRAVY BREAKFAST PIZZA

Steps:

• Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned, 5 to 7 minutes. Drain and discard grease. Stir in flour until dissolved; add 2 cups milk. Stir occasionally until gravy reaches desired consistency, about 10 minutes. Season gravy with black pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Place pizza crust on a baking sheet; brush with olive oil. Spread 1/2 of the gravy over the olive oil.
• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs and 1/4 cup milk together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Top pizza with scrambled eggs and Cheddar cheese.
• Bake in the preheated oven until crust is golden brown and top is bubbling, 10 to 15 minutes.

BISCUITS WITH HERB BREAKFAST SAUSAGE GRAVY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
• Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
• Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
• Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
• Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
• Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
• While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
• Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.

BISCUITS & GRAVY BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F Take a 13 x 9 pan and spray with cooking spray (or smear with butter). Cut biscuit dough into 1" pieces and place evenly in the bottom of the pan.
• Brown the sausage and drain. Scatter the browned sausage over the biscuit pieces, then top with shredded cheese.
• Whisk the eggs and milk with a pinch of salt and pepper, then pour over the pan.
• Make gravy according to instructions on package and pour over the pan. Bake for 30 - 45 minutes, depending on how hot your oven runs.
• Cut and serve. It's delicious warm right out of the oven!

SAUSAGE GRAVY BREAKFAST LASAGNA

Steps:

• Bring a large pot of salted water to a boil. Add the noodles, and cook according to the package directions. Strain into a colander, and toss with some oil. Drape the noodles over and around the side of the colander to cool.
• Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the sausage and scallion whites, and cook, stirring and breaking the meat up into bite-size pieces (not crumbs), until the sausage is browned and cooked through, about 8 minutes. Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed. Add 2 cups milk, and stir until it starts to thicken. Stir in the remaining 2 cups milk, bring to a simmer and stir until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in 2 teaspoons salt, 1 1/2 teaspoons pepper and the nutmeg. Remove the sauce from the heat, and let cool.
• Mix together the mozzarella, Cheddar and Parmesan in a medium bowl.
• Oil a 9- by 13-inch baking dish. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom. Arrange 4 slightly overlapping noodles to fully cover the bottom of the dish. Spread 1/3 of the remaining sauce over the noodles. Spread 1/2 the spinach in an even layer. Sprinkle with about 1/3 of the scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/3 of the cheese mixture. Continue layering with 4 more noodles, 1/2 of the remaining sauce, the remaining spinach, 1/2 of the remaining scallion greens, 1/4 teaspoon salt, a few grinds of pepper and 1/2 of the remaining cheese. Finish the lasagna with the remaining noodles, sauce and cheese. Cover the top with plastic wrap, and refrigerate overnight. Do the same with the remaining scallion greens.
• Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the cheese is melted and bubbly, about 45 minutes. Uncover the dish, and continue to bake until the lasagna is slightly browned, 10 to 15 minutes. Top with the remaining scallions, the parsley and a sprinkle of black pepper. Let sit for at least 15 minutes, then slice and serve.

WHITE TRASH HAMBURGER GRAVY AND BREAKFAST BISCUITS

Steps:

• Cook and drain beef. (I rinse the beef under hot water to remove all of the grease -- it is rich enough!).
• Melt butter in a pan and when melted and lightly sizzling add the flour.
• Whisk until combined and gently simmer the butter/flour mixture for about two minutes to remove the flour/starch taste but don't let it brown any.
• Add the 1.5 cups of milk and quickly whisk until smooth. SImmer until thick over medium heat stirring constantly. It will be quite thick.
• Add the half and half cream and quickly whisk until smooth.
• Cook over low heat until thickened.
• Add the beef and adjust the seasonings.
• Serve over good biscuits well buttered.
• This is a very creamy and rich gravy. You may use 2 cups whole milk if you need to omit the cream.
• If it is too thick for your taste -- then dilute with more milk -- but it usually is perfect the way it is written.
• Leftovers are excellent.

SAUSAGE BREAKFAST GRAVY (FOR BISCUITS)

Steps:

• Saute sausage in a large saucepan over medium heat until done.
• Drain off excess grease.
• Stir in the butter until its melted; stir in sage.
• Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage.
• Gradually stir in the milk, and worchestershire.
• Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
• Stir in cream as desired.
• Serve immediately.

BISCUITS & GRAVY BREAKFAST CASSEROLE

Steps:

• 1. Preheat oven to 350. Take a 13x9-in pan and spray with cooking spray (or smear with butter). Cut biscuit dough into 1" pieces, and line the bottom of the pan.
• 2. Brown the sausage & drain.
• 3. Scatter the browned sausage over the biscuit pieces, then top with shredded cheese.
• 4. Whisk eggs and milk with a pinch of salt and pepper, then pour over the pan.
• 5. Make gravy according to instructions, and pour over the pan. Bake for 30-45 minutes, depending how hot your oven runs.
• 6. Cut and serve. It's delicious warm right out of the oven!

GRANDMA'S COUNTRY BREAKFAST GRAVY

Steps:

• Pour the Evaporated Milk, water and 2 cups of the whole milk into a large bowl; set aside.
• Heat meat drippings/grease until hot, but not smoking. Slowly stir in the flour a small amount at at time until thoroughly incorporated and no lumps remain - (use a large, long-handled stainless steel cooking SPOON to stir the mixture with). Cook over medium-heat for a few minutes, stirring as needed to keep from burning on bottom. The texture should be a medium-thin paste in thickness; add a bit more flour, or melted grease, if needed, until proper thickness is attained. Cook and stir a few minutes until the rue begins to turn a LIGHT tan color.
• Pour the cream mixture into the rue, and, using a large WHISK, quickly stir until all the ingredients are blended and no lumps remain. Stir in the salt and pepper.
• Cook over medium-high heat, stirring often with the stainless steel SPOON, until desired thickness is reached. You may need to add the remaining 1 cup of whole milk it it gets too thick. (Rembember, the gravy will continue to thicken a slight bit as it cools.) Remove from heat; place a piece of plastic wrap directly on top of the gravy surface to keep a skin from forming if not serving immediately.
• Note: You may stir in some breakfast sausage, (I use Jimmy Dean Original), that has been cooked and crumbled if desired. Just add this at the very end right before you remove the pan from the heat.

SAUSAGE GRAVY AND POTATO BREAKFAST BAKE #SP5

Steps:

• Preheat oven to 400°.
• Remove potatoes from bag and place in a colander. Rinse and drain well. Using a clean dish towel, place potatoes in towel and wring dry.
• Divide potatoes among 4 ramekins. The ramekins I used were 5 1/2" rounds that were 2" deep. I got around 3/4 cup of potatoes into each ramekin.
• Heat a large skillet over medium heat then add sausage. Cook until done, about 5 minutes.
• Add flour and cook, stirring often, for 2 minutes.
• Add milk slowly, stirring until incorporated. Bring to a boil and cook for 5 minutes, stirring often, until thickened.
• Pour 3/4 cup gravy into each ramekin over the potatoes.
• Crack one egg into each ramekin, on top of the gravy and place into oven and bake for about 20 minutes, or until egg white is set and yolk is still runny.
• Note: Each oven bakes differently. Watch your eggs closely and adjust cooking time if needed.

EGG, BISCUIT & SAUSAGE GRAVY BREAKFAST CASSEROLE RECIPE

Steps:

• Preheat oven to 350°F. Butter a 7x11-inch pan. Set aside. For the gravy, brown sausage in skillet. Once the meat is cooked, drain grease. Add either gravy mix & milk or add the butter, melt, sprinkle flour on top and then slowly add the milk. Cook until thickened. Prepare biscuits by cutting butter into flour until you have small crumbles. Add the buttermilk & stir until just combined. Turn out onto floured surface, form into a ball. Fold over & pat down, turning & repeating three times. Quickly pat thin & cut out 8 biscuits, cutting each biscuit into fourths. Cut scraps into small pieces & use also. Scatter into bottom of buttered dish. Top with cheese. Whisk eggs & milk; Season with salt & pepper. Pour over biscuits & then top with sausage gravy. Bake, uncovered, at 350°F for 40 to 45 minutes or until set. Let rest for 5 minutes. Enjoy!

DOWN-HOME COUNTRY BREAKFAST GRAVY

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Add flour to the bacon grease and stir until a paste forms. Cook and stir until lightly browned, about 2 minutes. Gradually add evaporated milk and milk, stirring frequently. Add butter, sugar, pepper, and salt; continue to cook until thickened, about 5 minutes. Stir in crumbled bacon and serve.

SAUSAGE GRAVY BREAKFAST PIZZA

Steps:

• Heat a large skillet over medium-high heat. Add hash browns, sausage, and bacon. Fry until lightly browned, 5 to 7 minutes. Transfer to a plate.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour eggs into the hot skillet. Cook and stir until scrambled, 5 to 7 minutes. Transfer to the plate.
• Line a 14-inch round pizza pan with 1 1/2 cans dough. Arrange remaining dough over a 9x13-inch baking pan; pinch the pieces together to prevent separation when baking.
• Pour gravy mix into a small saucepan; whisk in 1 cup of cold water gradually. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and simmer for 1 minute. Allow to stand until thickened, about 4 minutes. Spread gravy over the dough; spread the hash brown mixture and cheese on top.
• Bake in the preheated oven until crusts are golden, 35 to 45 minutes.

GRILLED BREAKFAST PIZZA WITH SAUSAGE GRAVY

Steps:

• Prepare an outdoor grill for cooking over medium heat. Line a baking sheet with parchment paper.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from the heat, and use a slotted spoon to transfer the sausage to a plate.
• Reserving 2 tablespoons of drippings in the skillet (drain or add oil as needed), return it to medium-high heat. Whisk in the flour and cook, whisking frequently, until the mixture becomes loose and turns a light tan color, 1 to 2 minutes. Slowly whisk in the milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Simmer, whisking frequently, until the sauce has thickened to the consistency of thin gravy, 6 to 8 minutes. Return the cooked sausage to the skillet and stir. Remove from the heat, cover and set aside.
• Divide the pizza dough into 4 balls. Dust a clean flat work surface with flour, and roll each ball into an 8-inch circle. Transfer the dough circles to the prepared baking sheet, and brush both sides with oil.
• Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear on the underside, about 1 minute. Flip. Evenly divide the Cheddar among the crusts, leaving a small well empty in the center of each. Immediately crack 1 egg into each well. Grill, covered, until the whites have completely set and the Cheddar has melted, 8 to 10 minutes.
• Meanwhile, reheat the sausage gravy if needed. Remove the pizzas from the grill and drizzle each with a couple spoonfuls of warm gravy. Garnish with the scallions. Serve immediately with hot sauce and any remaining gravy served on the side.

EGG, BISCUIT & SAUSAGE GRAVY BREAKFAST CASSEROLE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Butter a 9x13-inch casserole dish; set aside. For the gravy, brown sausage in a large skillet, breaking up and crumbling the meat as it cooks. Once the meat is fully browned, stir in the 2 tablespoons of butter until melted. Sprinkle the flour on top of the meat a little at a time until incorporated. Cook, over medium heat, stirring often, for 5 minutes. Slowly begin stirring in the milk until fully incorporated and mixture begins to bubble and thicken. Add additional milk a little bit at a time, only if the gravy is too thick. Remove from the heat and grind plenty of pepper directly into the gravy. Taste, add salt and adjust for seasonings. Prepare biscuits while the sausage is cooking, cut cold butter into the flour until you have crumbles. Add the buttermilk and stir with a fork until a shaggy mixture forms. Turn out onto a floured surface and quickly gather mixture to form a dough. Fold over and pat down, turning and repeating this three times. Quickly pat thin and cut out 8 biscuits, gathering dough scraps for the final few. Cut each biscuit into quarters and scatter in the buttered dish. Top the biscuits with the shredded cheese. Whisk the eggs with 1/4 cup of milk; season lightly with salt and pepper and pour all over the top of the biscuits. Pour the sausage gravy evenly over the top. Bake, uncovered, at 350°F for 40 to 45 minutes or until set. Let rest for 5 minutes, cut into squares and serve.

BISCUITS AND GRAVY BREAKFAST BAKE

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish with shortening or cooking spray.
• In 10-inch skillet, cook sausage until browned. Transfer cooked sausage to plate lined with napkins. Drain all but 1 tablespoon of drippings from skillet.
• In same skillet, melt butter over medium heat. Stir in flour (mixture will be thick). Slowly add 2 cups milk to skillet, beating constantly with whisk. Once all of the milk has been incorporated, increase heat to medium-high. Cook about 5 minutes or until thickened, beating constantly with whisk. Stir in the cooked sausage, 1 teaspoon salt and 1/2 teaspoon pepper; remove from heat.
• In medium bowl, stir Bisquick mix and 1/2 cup milk. Drop dough by spoonfuls into baking dish. Sprinkle with half of the Cheddar cheese.
• In large bowl, mix eggs, 1/4 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper. Pour over biscuits. Spoon the sausage gravy over the top, and cover with remaining cheese.
• Bake 40 to 45 minutes or until browned and bubbling. Garnish with fresh chives. Serve immediately.

BISCUITS AND GRAVY BREAKFAST CASSEROLE

Steps:

• Grease a 13 x 9 casserole dish. Open Biscuits and cut each round into quarter pieces. Add both cut tubes of biscuits. to greased dish .
• Brown up Ground Turkey, adding in pepper flakes . Put on top of cut biscuits. Break up bacon pieces, Sprinkle over meat, then evenly sprinkle cheese.
• Whisk eggs and milk. Pour over Cheese.
• Prepare gravy package as directed. Pour over cheese layer.
• Preheat oven to 350. Bake 40 min
• Serve with Fruit

BULK COUNTRY SAUSAGE GRAVY RECIPE - BREAKFAST.GENIUS KITCHEN

Steps:

• You will need a very large pot to make this gravy.
• Put sausage into pot, add 1-2 quarts of water.
• Stir to break meat up very fine while bringing to a boil.
• When cooked through, strain the water off of the meat.
• Return meat to the pan and add shortening; brown the meat till it starts to look crispy.
• Add flour and cook until flour is browned, stir often so you don't let it burn (use low heat).
• Add seasonings.
• Using large whisk stir the first gallon of milk into the flour and turn up heat,while remaining to stir constantly.
• Once it thickens, add the kitchen bouquet and the can of evaporated milk.
• Stir to mix and bring to a boil.
• Next you may add the other half gallon of milk as you need it, to get your gravy to the consistency that you like. (Remember, gravy must come to a boil before you know how thick it is or isn't going to be).
• If after all your milk has been added, its still too thick, then add a bit of water and bring it back to a boil.
• Add liquid to thin gravy a little bit at a time.
• It is easier to thin than to rethicken properly.
• Once it is to the consistency you like and has come to a boil again,then it's done.
• Taste to see if it needs more salt.
• Adjust if need be and serve over biscuits, toast, fried potatoes or mashed potatoes.
• To freeze cool completely then package and freeze.
• Will keep 3-6 months in freezer.

BREAKFAST ESSENTIALS: OLD SAWMILL GRAVY

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: Per one story, the origins of "sawmill" gravy comes from the fact that it was served to the lumberjacks working at the sawmills in the timber-rich mountains of the East. It was a simple dish using bacon drippings, and ground cornmeal; however, it was nutritious enough to keep the men on their feet until lunch. Sometimes, if the gravy was too thick, the men complained that the cooks must have put sawdust into the gravy.
• 3. Chef's Note: If you are curious, here is an original recipe for sawmill gravy from an 1867 cookbook: Sawmill Gravy • 1 tablespoon bacon drippings • 3 heaping tablespoons white cornmeal • 1/2 teaspoon salt • 2 cups milk • dash of pepper I have been told that this original recipe is still being served to lumberjacks up in the Pacific Northwest.
• 4. Gather your ingredients (mise en place).
• 5. Add the chopped bacon to a saucepan, over medium heat.
• 6. Cook until the bacon fat melts into the saucepan, about 3 - 5 minutes.
• 7. Add the crumbled sausage.
• 8. Continue to cook until the sausage begins to brown.
• 9. Chef's Tip: Keep the saucepan active by stirring regularly.
• 10. Add the flour.
• 11. Stir until completely incorporated into the sausage/bacon mixture, about 2 - 4 minutes.
• 12. Chef's Note: Cooking the flour for a couple of minutes, will help to eliminate that "flour" taste.
• 13. Add the milk and cream.
• 14. Bring the mixture to a simmer, and cook until it thickens, about 5 - 7 minutes.
• 15. Add the vinegar, and then season with the cayenne, salt, and pepper, to taste.
• 16. PLATE/PRESENT
• 17. Serve over a couple of freshly-made buttermilk biscuits, with a bottle of hot sauce on the side. Enjoy.
• 18. Keep the faith, and keep cooking.

BREAKFAST CASSEROLE SEASONED WITH COUNTRY GRAVY

Steps:

• Preheat the oven to 350°F / 180°C.
• In a skillet, cook the sausage for 2 minutes, breaking it up with the spatula as it cooks.
• Add the tater tots and cook, stirring, for a further 5 minutes until the sausage is cooked through and the tater tots are golden brown. (If you use low fat sausage you may need to add a little oil or cooking spray so the tater tots do not stick).
• In a separate container, gradually whisk the gravy mix into the water. Then beat the eggs into the gravy.
• Lay out the tater tot and sausage mixture evenly over the base of a tall 8x8 or 10x6 baking tray.
• Pour the gravy and egg mixture over the top.
• Put in the oven to cook for 20-25 minutes until the filling is set in the center.
• When fully cooked, remove from the oven, sprinkle the cheese over the top and bake for another 3 minutes until the cheese has melted.
• Cut into wedges and serve warm!