Southern Tomato Gravy Biscuit Breakfast Bowls

In Southern kitchens, tomato gravy turns ripe tomatoes into a savory breakfast sauce meant for biscuits. These bowls layer golden buttermilk biscuits with sausage, eggs, and that bright, peppery heirloom tomato gravy.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 620 cal
• 26g protein
• 48g carbs
• 36g fat

Every recipe here is free to read.

Ingredients

• 1 can (8 biscuits) refrigerated buttermilk biscuit dough
• 1 lb heirloom tomatoes
• 8 large eggs
• 8 oz breakfast sausage
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp chopped fresh parsley
• to serve hot sauce

Instructions

1. 1Bake the biscuits according to package directions until deeply golden, usually 12 to 15 minutes at 375°F; keep warm.
2. 2While biscuits bake, dice the heirloom tomatoes into half-inch pieces and set aside.
3. 3Crumble the breakfast sausage into a large skillet over medium heat and cook until browned and cooked through, breaking it into small pieces, about 6 to 7 minutes; transfer sausage to a plate, leaving the drippings.
4. 4Add butter to the sausage drippings if needed to reach three tablespoons of fat total. Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw taste and form a light roux.
5. 5Slowly pour in the milk while whisking to prevent lumps; bring to a gentle simmer and cook 3 to 4 minutes until the gravy thickens enough to coat the back of a spoon.
6. 6Stir in the diced tomatoes, cooked sausage, garlic powder, salt, and a generous amount of black pepper; simmer 2 minutes more so the tomatoes soften slightly and release their juices into the gravy.
7. 7In a separate nonstick skillet melt a little butter over medium-low heat and fry or soft-scramble the eggs to your preferred doneness, seasoning lightly.
8. 8Split two warm biscuits into the bottom of each bowl.
9. 9Ladle the hot tomato-sausage gravy generously over the biscuits so it soaks into the flaky layers.
10. 10Top each bowl with two eggs, a sprinkle of chopped parsley, and extra black pepper.
11. 11Serve right away with hot sauce on the side for those who want a little Southern heat with their peak-tomato gravy.