Sausage Gravy Biscuit Breakfast Plates with Soft Eggs

Rooted in Southern kitchens, biscuits and gravy turn humble sausage and milk into a rich, peppery sauce. This plate crowns warm buttermilk biscuits with that creamy gravy and soft eggs for pure weekend comfort.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 620 cal
• 24g protein
• 42g carbs
• 40g fat
• 2g fiber

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Ingredients

• 1 (8-count) can refrigerated buttermilk biscuit dough
• 12 oz breakfast sausage
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 4 large eggs
• 2 tbsp unsalted butter
• 3/4 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 2 tbsp chopped fresh chives
• optional, for serving hot sauce

Instructions

1. 1Preheat the oven to 375°F. Separate the biscuit dough and place the biscuits on a parchment-lined baking sheet. Bake according to package directions until deep golden brown, usually 12–15 minutes. Keep warm.
2. 2While biscuits bake, crumble the breakfast sausage into a large cast-iron or heavy skillet over medium heat. Cook, breaking it up with a wooden spoon, until fully browned and no pink remains, 6–8 minutes. Do not drain the fat.
3. 3Sprinkle the flour evenly over the cooked sausage and stir constantly for 1 full minute to cook out the raw flour taste and form a light roux.
4. 4Slowly pour in the milk while whisking continuously to prevent lumps. Add salt, black pepper, and the garlic powder. Bring to a gentle simmer and cook, stirring often, until the gravy thickens enough to coat the back of a spoon, 4–6 minutes. Taste and adjust seasoning.
5. 5In a separate nonstick skillet melt butter over medium-low heat. Crack in eggs, season lightly with salt and pepper, and cook sunny-side up or over-easy until whites are set but yolks remain runny, about 3 minutes. Repeat with remaining butter and eggs.
6. 6Split each warm biscuit in half horizontally and place two halves on each plate. Ladle a generous amount of hot sausage gravy over the biscuits.
7. 7Top each plate with one soft-cooked egg. Sprinkle chopped chives over everything and grind a little extra black pepper on top.
8. 8Serve immediately with hot sauce on the side for those who want a kick. The gravy should be spooned over just before eating so the biscuits stay fluffy.