Biscuits and Gravy with Eggs for Two

Breakfast (or brunch) comfort food at its finest! Homemade sausage gets us to homemade gravy, spooned over freshly baked biscuits and crowned with sunnyside-up eggs.

This post actually has three recipes: American-style breakfast sausage, sausage gravy, and cheddar-scallion biscuits. You’ll have extra sausage to use later (keep in refrigerator for up to a week), as the biscuits and gravy recipes are written to serve two people: each person gets two halves of a biscuit + gravy + 2 eggs.

Above: One (glorious) serving = a halved biscuit, topped with sausage gravy and two eggs.

Start the sausage and while it’s cooking, get the biscuits prepared and in the oven. Finish the sausage and make the gravy while the biscuits are baking. Cook your eggs last, just before the biscuits are done.

HOMEMADE AMERICAN-STYLE BREAKFAST SAUSAGE

• 1 lb. ground pork

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp ground sage

• 1/4 tsp red pepper flakes

• 1/4 tsp crushed or ground rosemary

• 1/4 tsp ground thyme

• 1/4 tsp ground nutmeg

Mix all ingredients thoroughly in a bowl.

Heat a 10-12 inch skillet on medium. Add the seasoned pork and cook, stirring and breaking apart with a spatula until crumbled and there are no visible pink spots, 5-10 minutes.

SAUSAGE GRAVY FOR TWO

• 1 cup cooked, crumbled pork breakfast sausage

• 1.5 cups 2% or whole milk, at room temperature

• 2 Tbsp butter

• 1 Tbsp all-purpose flour

• salt and pepper to taste

If you just cooked the breakfast sausage, you can use the same skillet to make this gravy, after you’ve removed the cooked crumbled sausage. Leave any rendered fat and small browned bits on the bottom of the skillet (those will get incorporated in next step). 

Add the butter and melt over low-medium heat. Add the flour and whisk quickly to combine, ensuring there are no lumps of flour. Increase heat to medium and continue whisking for 30-60 seconds.

Slowly pour in the milk while whisking continuously. The mixture will begin to thicken. Reduce heat to low and stir in the sausage. If the gravy is thicker than you would like, add a bit more milk and whisk thoroughly to combine. Turn off heat and cover the skillet with a lid while you cook your eggs and await the biscuits.

CHEDDAR-SCALLION BISCUITS FOR TWO

• 1 1/3 cups self-rising flour*

• 1 tsp onion powder

• 1/4 tsp salt

• Freshly ground black pepper, to taste

• 2-3 scallions, finely sliced

• 1/2 cup shredded cheddar cheese

• 1/2 cup water (plus a tablespoon or two if needed)

*Spoon the flour gently into the measuring cup so that it is fluffy and not packed.

Preheat oven to 400°F (a small countertop/toaster oven is perfect for this).

Mix the dry ingredients together in a bowl, then stir in the scallions and cheese. Add the water gradually while mixing, and mix just until you don’t see any dry flour.

Divide dough in half and spoon two mounds onto parchment-lined baking sheet, flattening them a bit so that when sliced and served cut-side up, they are stable. Bake for about 25 minutes. I like to brush them with some melted butter immediately after removing from oven. To serve them hot, use tongs to hold them sideways while you gently slice them in half. Top each half (cut-side up) with your sausage gravy and a sunnyside-up (or over-easy) egg.