Eggs And Sausage Gravy
What’s better than biscuits and gravy?
Eggs and gravy! Or more specifically, eggs and sausage gravy.
If you’re watching your carb intake, biscuits and gravy is something you’ll want to avoid.
But there is an absolutely delicious, just-as-indulgent alternative out there: Eggs and sausage gravy.
Basically, instead of biscuits, gravy is served over scrambled eggs.
Eggs And Sausage Gravy: The Origin
Where did this idea come from?
None other than a hotel breakfast buffet! I try to limit carbs, but LOVE biscuits and gravy (okay, mostly I just love the gravy) – so I opted to ladle the gravy over scrambled eggs.
So simple. So delicious.
Why didn’t I think of this before?
How To Make Sausage Gravy
Making biscuits & gravy gravy (sausage gravy) is super simple. Here’s the process, in a nutshell:
- Brown one pound of ground pork sausage
- Mix in flour
- Slowly add milk and cook until thick
- Season and serve!
Making Perfect Scrambled Eggs
Now is the perfect time to master the art of scrambled egg making. See detailed recipe instructions, below. But start by keeping these things in mind:
- Cook low and slow: Scrambled eggs should be cooked slowly over low heat. High heat will dry out the eggs.
- Use a non-stick pan: Scrambled eggs are best made in a non-stick pan. Save your cast iron, enameled cast iron, and stainless steel for other types of cooking.
- Butter and heavy cream: Don’t skimp on using real butter and heavy cream to make the most indulgent, creamiest scrambled eggs you’ll ever eat.
Eggs And Sausage Gravy: The Cost
Best of all, this breakfast recipe is super affordable! Depending on where you shop and what kind of eggs you buy, you can easily feed six people for right around $5.00.
Can I Serve This Gravy Over Biscuits?
Yes, you definitely can serve this sausage gravy the traditional way – over biscuits.
Here’s an easy homemade buttermilk biscuit recipe for you to try.
- 1 pound ground pork sausage (hot or mild)
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1/2 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- In a large frying pan, brown ground pork over medium-high heat, breaking up the meat as you go.
- Sprinkle flour over the meat and stir until evenly incorporated.
- Slowly stir in milk, 1/2 cup at a time. The mixture will be very thick at first, but will become more creamy as more milk is added.
- Season mixture and add more if desired. Serve warm over scrambled eggs.
- 2 fresh, large eggs
- 1 tablespoon heavy whipping cream
- 1 tablespoon butter
- Salt and pepper
- Chives, chopped (optional, for topping)
- Crack eggs into a small mixing bowl. Using a small whisk or fork, beat until the blended. The egg white and yolk should be close to uniform. Whisk in heavy whipping cream.
- Use a non-stick frying pan. Heat butter over medium-low heat until melted. Pour eggs into pan, wait 15 seconds, and very slowly start pushing the eggs with a small spatula. Continue this slow stirring/egg pushing until all the eggs are cooked and no raw egg remains. At the very last second, stir in salt and pepper. Be very careful not to overcook - immediately slide eggs onto plate.
- Top eggs with chives, if desired. Serve immediately.