American · Breakfast
Sausage Gravy Biscuit Bowl
Crumbled pork breakfast sausage browned then simmered into a peppery milk gravy thickened with flour. Poured over split buttermilk biscuit pieces in a bowl and finished with a soft scrambled egg. Rich, savory, and heavy on black pepper, this is a classic Southern American breakfast served warm.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
845Calories
40.3gProtein
57.5gFat
45.2gCarbs
12.9gSugar
1.6gFiber
1732mgSodium
361mgChol
22.3gSat Fat
385mgPotassium
342mgCalcium
2.8mgIron
0.6mcgVitamin B12
0.8mgVitamin C
protein-rich
herb-salt
all-time-classics
breakfast-smoothies
breakfast
Instructions
1
Prep
Split the buttermilk biscuits and place cut-side up in a wide bowl. Beat the egg and set aside.
2
Brown
Crumble the pork sausage into a cold skillet and cook over medium-high heat 6 to 8 minutes until browned with no pink remaining.
3
Bloom
Sprinkle flour over the sausage and stir into the fat over medium heat 1 to 2 minutes until toasty with no dry streaks.
4
Simmer
Pour in the milk while stirring, add black pepper and salt, then simmer over medium-low heat 4 to 5 minutes until thick enough to coat a spoon.
5
Plate
Melt butter and cook the egg over medium heat 2 to 3 minutes until softly scrambled. Spoon gravy over the biscuits, top with egg and more pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork breakfast sausage, casings removed
- 4 tbsp4 tbsp all-purpose flour
- 2 cup480ml whole milk
- 1 tsp1 tsp black pepper
- 44 buttermilk biscuits (about 4 oz / 115g), split
- 22 large eggs
- 2 tbsp2 tbsp butter
- a pinch of salt
