Egg Sausage Biscuits and Gravy
Savor the ultimate comfort food breakfast with this indulgent Egg Sausage Biscuits and Gravy recipe—a hearty trifecta of buttery homemade biscuits, creamy sausage gravy, and perfectly fluffy scrambled eggs. This irresistible dish begins with tender, golden-brown biscuits made from scratch, offering a flaky foundation for the rich and savory sausage gravy, thickened to perfection with a classic roux. Topped with soft, velvety scrambled eggs, every bite is a satisfying blend of textures and flavors. Ideal for weekend brunches, holiday mornings, or anytime you're craving a warm, homemade classic, this all-in-one recipe is sure to impress. Ready in under an hour, it’s the epitome of Southern-style comfort food.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter
- 0.75 cup whole milk
- 1 pound breakfast sausage (bulk or patties)
- 3 tablespoons all-purpose flour (for gravy)
- 2 cups whole milk (for gravy)
- 6 eggs
- 1 tablespoon unsalted butter (for eggs)
- 0.25 teaspoon salt (for eggs)
- 0.5 teaspoon black pepper
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt for the biscuits.
Cut in 6 tablespoons of cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in 3/4 cup of whole milk until just combined, being careful not to overmix. The dough should be slightly sticky but not wet.
Turn the dough onto a floured surface, gently knead it a few times, then roll or pat it out to 1/2-inch thickness. Cut out biscuits using a round cutter and place them on the prepared baking sheet.
Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown.
While the biscuits bake, heat a skillet over medium heat and cook 1 pound of breakfast sausage, breaking it into small crumbles, until browned and cooked through. Remove the sausage and set aside, leaving the drippings in the skillet.
Add 3 tablespoons of all-purpose flour to the skillet with the drippings, whisking constantly to form a roux. Cook the roux for 1 minute.
Gradually whisk in 2 cups of whole milk, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until thickened. Season the gravy with 1/4 teaspoon of salt and 1/2 teaspoon of black pepper. Stir the cooked sausage back into the gravy and keep warm.
In a separate pan, melt 1 tablespoon of butter over medium-low heat. Crack 6 eggs into a bowl, add 1/4 teaspoon of salt, and whisk until fully combined.
Pour the eggs into the pan and cook gently, stirring frequently, until the eggs are softly scrambled.
To serve, split a biscuit in half, top with a scoop of sausage gravy, and add a portion of scrambled eggs. Serve immediately and enjoy!
Nutrition Facts
Calories |
4045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.9 g | 349% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1722 mg | 574% | |
| Sodium | 7089 mg | 308% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 34.5 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 14.6 mcg | 73% | |
| Calcium | 1086 mg | 84% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
