Eggs And Sausage Gravy
The low-carb alternative to biscuits and gravy: Perfect scrambled eggs are topped with a rich and creamy 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 probably 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 I LOVE biscuits and gravy (okay, mostly I just love the gravy).
Instead of pouring the gravy over a biscuit, per usual, I opted to ladle the gravy over scrambled eggs.
Genius.
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.
See the ultimate guide to making perfect scrambled eggs.
Top your perfect scrambled eggs with a variety of toppings: Scrambled egg bowls recipe
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.
What To Serve With Eggs And Sausage Gravy
These eggs go great with any of the following breakfast dishes:
- Cheesy breakfast potatoes
- Super crispy breakfast potatoes
- Scrambled egg-stuffed bell peppers
- Apple oatcakes
- Flooded baked oatmeal
- Fresh fruit
Sausage Gravy
Make this recipe and serve over scrambled eggs. Recipe below. You'll want to double or triple the recipe depending on how many you're serving.
Ingredients
- 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
Instructions
- 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.
Perfect Scrambled Eggs
What are perfect scrambled eggs? They're soft, fluffy, and creamy. If this is how you like your eggs, follow this recipe step-by-step.
Ingredients
- 2 fresh, large eggs
- 1 tablespoon heavy whipping cream
- 1 tablespoon butter
- Salt and pepper
- Chives, chopped (optional, for topping)
Instructions
- 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.
This is *exactly* how I make my scrambled eggs. Absolutely cook them “low and slow”. I won’t eat eggs (no matter how they are prepared), if they have any color. I may be called an “egg snob”, but to me color changes the taste and the texture of eggs. So thank you for addressing this. Adding your perfect sausage gravy tops off this perfect dish, suitable for breakfast, lunch, or dinner. Thanks! 🌈
You bet! Glad to find a fellow “Egg snob”! It’s so easy to make them like this, and once you’ve tried it this way it’s hard to eat them any other way! Thanks for your comment 🙂
Now that looks like sausage and gravy!!
I love the thickness of it. When I order this in a restaurant, I do not like when it runs all over the place.