Quick and Easy Sausage Gravy

Pin It

Everyone should have some go-to breakfast recipes to whip out when you need them. I love it when friends and family come to stay and we all sit around for hours the next morning, drinking coffee, having a fire if the season is right, and – of course – talking around the table with a nice, big breakfast.

At  times like this, I’ll occasionally have the forethought to prepare a breakfast casserole the night before. It’s so  great to wake up, grab my coffee and sit down to relax, knowing that breakfast is already taken care of. But most of the time I’m so focused on food for the night before that any meal past that slips my mind. And it’s those times that I like to have an easy recipe like this one at the ready.

This gravy is not your old-fashioned-the-way-your-grandmother-cooked-it kind. This is a fast, easy yet still delicious version that’s more for when you want need a hearty breakfast but don’t want to spend the entire morning in the kitchen. For biscuits, I suggest using your own favorite biscuit recipe, try this one or just buy some ready-made buttermilk biscuits that you can just toss in the oven. But do make sure you use a good quality biscuit – the bread is always the most important part of the sandwich, just as the gravy is only as good as the biscuit you use.

Have a great week!

More great breakfast recipe:

• Raspberry Almond Flour Pancakes
• Hash Brown Casserole
• Baked Eggs in Tomato-Chipotle Sauce
• Avocado Baked Eggs
• Butter & Cream Poached Eggs (great for Keto!)

[print_this]
Sausage Gravy

• 1 lb pork sausage
• 1/3 cup flour
• 2-4 cups of milk (start with two and continue adding until it’s the thickness you like)
• kosher salt and lots of freshly ground black pepper
• dash or two of hot sauce (optional, but this is how I like it!)

[/print_this]

• Author
• Recent Posts

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Latest posts by Kristy Bernardo (see all)

• Roasted Cauliflower Soup - January 15, 2021
• Chocolate Chip & Toffee Skillet Cookie (Pizookie) - January 13, 2021
• Easy Chocolate Spoons for Edible Gifts or Parties - January 12, 2021