The smell of pork sausage browning in a cast iron skillet always takes me back to Saturday mornings at my grandmother's house. She'd stand at the stove in her floral apron, stirring flour into those crispy bits until the whole kitchen smelled like breakfast should. I learned to make this breakfast gravy recipe in her kitchen when I was twelve, and I've been making it the same way ever since.
It takes about fifteen minutes from start to finish, which means you can have homemade gravy on the table while your Best Omelette Recipe | Fluffy & Easy in 20 Minutes is still warm. My family won't touch the store-bought stuff anymore, and once you taste how good the homemade version is, you'll understand why. If you're looking for more cozy breakfast ideas, try my Best Japanese Pancakes Recipe | Fluffy Soufflé Style in 30 Min or these Easy Onion Rings Recipe | 8 Steps to Crispy Perfection for a fun weekend brunch spread.
Why You Will love this Breakfast Gravy Recipe
This old fashioned Breakfast Gravy Recipe comes together fast. You'll have it ready in fifteen minutes, which is less time than it takes to run to a restaurant. The ingredient list is short, and you probably have everything in your fridge already.
The gravy is creamy without being heavy, and the pork sausage gives it a deep, savory flavor that balances the richness of the milk. A pinch of crushed red pepper adds just enough warmth to keep things interesting, but you can leave it out if you're cooking for kids.
It's also forgiving. If your gravy gets too thick, you can thin it with a splash of milk. If it's too thin, just let it cook a little longer. You don't need perfect measurements or precise timing to get good results.
And honestly, there's nothing like watching your family dig into a plate of warm biscuits covered in thick, peppery gravy on a lazy weekend morning.
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Breakfast Gravy Recipe Ingredients
Here's what you'll need to make this Breakfast Gravy Recipe from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Pork breakfast sausage: Provides the rich, savory base for the gravy. Sage-flavored sausage works best because it adds a classic breakfast taste, but regular ground pork sausage works too.
- All-purpose flour : Thickens the gravy and helps it cling to biscuits. The flour absorbs the sausage fat and creates a smooth, creamy texture.
- Whole milk : Makes the gravy rich and velvety. Whole milk is key here because lower-fat milk won't give you the same creamy consistency.
- Crushed red pepper : Adds a subtle kick of heat. You can skip this if you're making the gravy for kids or if you prefer it mild.
- Salt and freshly cracked black pepper (to taste): Balances the richness and brings out the sausage flavor. Start with a little and adjust after tasting.
how to make Breakfast Gravy Recipe
This easy breakfast gravy recipe comes together in one skillet with just a few simple steps.
Brown the sausage: Place the pork sausage in a large skillet over medium-high heat. Use a spatula or wooden spoon to break it up as it cooks, crumbling it into small pieces. Keep cooking until the sausage is completely browned and no pink remains, about 10 minutes. Don't drain the skillet. You need at least 1 to 2 tablespoons of grease left in the pan for the gravy to work. If there's a lot more than that, pour off the excess.
Add the flour: Sprinkle the flour evenly over the browned sausage. Stir constantly for about 1 minute until the flour absorbs the grease and starts to smell toasty. This step is important because it cooks out the raw flour taste.
Pour in the milk: Slowly drizzle the milk into the skillet while stirring continuously. Add the crushed red pepper if you're using it. Keep stirring to prevent lumps from forming.
Thicken the gravy: Continue cooking over medium heat, stirring frequently, until the gravy thickens to your liking. This usually takes 3 to 4 minutes. The gravy will continue to thicken slightly as it cools, so don't let it get too thick on the stove.
Season and serve: Taste the gravy and add salt and freshly cracked black pepper as needed. Spoon it warm over homemade biscuits and serve right away.
Substitutions and Variations
You can adjust this Breakfast Gravy Recipe to fit what you have on hand or your family's preferences.
Turkey sausage: Swap the pork sausage for turkey sausage if you want a lighter version. You might need to add a tablespoon of butter to the skillet since turkey sausage doesn't render as much fat.
Plant-based sausage: Use your favorite plant-based breakfast sausage and add a tablespoon of olive oil or vegan butter to make up for the fat.
Milk options: If you don't have whole milk, you can use 2% milk, but the gravy won't be quite as rich. Half-and-half makes it even creamier, but it's also heavier. Avoid skim milk because it won't thicken properly.
Spice level: Leave out the crushed red pepper for a milder gravy, or add a pinch of cayenne if you like it spicier.
Bacon gravy: Replace the sausage with crumbled cooked bacon and use the bacon grease instead of sausage drippings. You'll get a smoky, crispy flavor that's just as good.
Expert Tips
Don't drain all the grease. You need at least 1 to 2 tablespoons of fat left in the skillet for the flour to absorb. If you drain too much, the gravy won't come together properly.
Stir constantly when adding the milk. This prevents lumps from forming and keeps the gravy smooth.
Let the flour cook. Give the flour a full minute to toast after you sprinkle it over the sausage. This cooks out the raw flour taste and makes the gravy taste better.
Season at the end. The sausage is already salty, so wait until the gravy is finished before adding more salt. You might not need much.
Adjust the thickness. If your gravy gets too thick, add milk a tablespoon at a time until it reaches the consistency you like. If it's too thin, just let it simmer a little longer.
Equipment for Breakfast Gravy Recipe
This Breakfast Gravy Recipe doesn't require any special tools.
Large skillet: A 10 or 12-inch skillet works best. Cast iron is great because it holds heat well, but any heavy-bottomed skillet will do.
Spatula or wooden spoon: You'll need this to break up the sausage and stir the gravy as it thickens.
Measuring cups and spoons: For portioning out the flour and milk accurately.
That's it. No fancy gadgets, no extra pans to wash.
Storage and Make-Ahead Tips
You can make this Breakfast Gravy Recipe ahead of time and store it for later.
Refrigerator: Let the gravy cool completely, then transfer it to an airtight container. It'll keep in the fridge for up to 3 days.
Reheating: Warm the gravy gently in a skillet over medium-low heat. Add a splash of milk and stir until it's smooth and heated through. The gravy will thicken as it sits, so the extra milk helps bring it back to the right consistency.
Freezing: You can freeze this gravy, but the texture might change slightly when you thaw it. If you do freeze it, store it in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight and reheat on the stove with a little milk.
I usually make a double batch on Sunday mornings and keep the leftovers in the fridge. It reheats beautifully, and it saves me time during the week when I want a quick, filling breakfast.
Serving Suggestions
This Breakfast Gravy Recipe is best served warm over fluffy biscuits, but there are plenty of other ways to enjoy it.
Over biscuits: This is the classic way. Split a warm biscuit in half and ladle the gravy over both halves. The gravy soaks into the biscuit and makes every bite rich and comforting.
With scrambled eggs: Spoon the gravy over a plate of soft scrambled eggs for a hearty breakfast plate.
On toast: If you don't have biscuits, thick slices of toasted bread work just as well.
Over hash browns: Pour the gravy over crispy hash browns for a filling breakfast bowl.
FAQ
What is the 3 2 1 rule for Breakfast Gravy Recipe?
The 3-2-1 rule is a method for making gravy using 3 tablespoons of fat, 2 tablespoons of flour, and 1 cup of liquid. It's a simple ratio that works for most gravies. For this sausage gravy, I use a bit more flour and milk to make a thicker, heartier sauce that clings to biscuits.
What are Breakfast Gravy Recipe ingredients?
Gravy is typically made from fat, flour, and liquid. For this breakfast gravy, the fat comes from the sausage drippings, the flour thickens it, and the milk makes it creamy. You season it with salt and pepper to taste.
What is the secret ingredient in sausage gravy?
The secret is leaving the Breakfast Gravy Recipe drippings in the pan. That rendered fat is full of flavor, and it's what makes the gravy taste rich and savory. Some people also add a pinch of crushed red pepper for a little warmth, but that's optional.
How to make a very quick gravy?
This Breakfast Gravy Recipe is already fast. You brown the sausage, stir in the flour, pour in the milk, and let it thicken. The whole process takes about 10 to 11 minutes from start to finish. The key is to have your ingredients measured and ready before you start cooking.
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breakfast gravy recipe
Ingredients
Method
- Add the sausage to a large skillet set over medium-high heat.
- Break the meat apart with a spoon while cooking until fully browned and no pink remains, leaving about 1–2 tablespoons of rendered fat in the pan.
- Sprinkle the flour evenly over the cooked sausage and stir continuously until the flour is absorbed and lightly cooked.
- Slowly pour in the milk while stirring constantly, then mix in the red pepper flakes if using.
- Continue cooking and stirring until the gravy thickens to your desired consistency.
- Season with salt and black pepper, then serve immediately over warm biscuits.
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