Classic One-Skillet Sausage Gravy Recipe

It's not always easy to find a good breakfast that checks all of the boxes, but biscuits and gravy really steps up to the task. It's easy to make, requires a handful of inexpensive ingredients, and is very hearty. Perhaps most importantly, it's an incredibly rich and tasty dish, capitalizing on creamy, savory flavors that are pretty hard to resist. 

Recipe developer Erin Johnson has graced us with a one-skillet sausage gravy recipe, which will complement both homemade biscuits, or a store-bought roll to perfection. "Biscuits and gravy is a classic winter breakfast that feels hearty, but only takes minutes to cook," Johnson describes. Indeed, this recipe only takes 20 minutes to whip up, and many of the ingredients are likely sitting in your pantry or fridge. Whether you want to make a special weekend breakfast, Christmas day brunch, or are just in the mood for a hearty breakfast, grab that tube of biscuits, and whip up this sausage gravy in a breeze.

Gather the ingredients for classic sausage gravy

We weren't lying when we said this recipe has a minimal ingredients list! All you'll need to whip up this dish is breakfast sausage, flour, milk, salt, pepper, and nutmeg. Wait, nutmeg? "The nutmeg may seem out of place here," Johnson explains, "but the tiny amount adds a great flavor when added to the creamy gravy." Just a pinch is all you need, and freshly-grated is ideal.  

Brown the sausage in a skillet

Place a heavy skillet on the stovetop, and heat over medium-high. Then, add in the sausage, and allow it to cook for a few minutes, just until browned, breaking it up into small pieces as it cooks.

Thicken the gravy

Sprinkle the flour over the browned sausage, then stir it all up. Next, pour in the milk, stir once more, and make sure the burner is on medium. Then, simply allow this mixture to cook for 7 to 10 minutes, stirring occasionally. Thanks to the flour, the gravy will start to thicken up during this cooking period. 

Season with salt, pepper, and nutmeg

Now that the gravy is looking adequately gravy-like, go ahead, and add in the salt and pepper. "The exact amount of salt and pepper will entirely depend on the breakfast sausage that you cook," Johnson explains. "I recommend starting with ½ teaspoon of each, and work up depending on your tastes." At this time, you can also grate in a pinch of the nutmeg, or sprinkle in a pinch of the pre-ground kind. 

Serve this sausage gravy over biscuits

There really is no better companion for sausage gravy than a bed of biscuits, and Johnson recommends serving the two together right away. Pair this rich breakfast with some fresh fruit, or maybe a cup of coffee, and voila — you've got the perfect morning meal.

If you happen to have leftover gravy, you and your biscuits can rejoice, as leftovers keep well. "This will keep in the fridge for up to 3 days. Reheat in a saucepan on the stove," Johnson advises. "It will thicken in the fridge so add milk to get it to the right consistency."

Classic One-Skillet Sausage Gravy Recipe
5 from 31 ratings
Make this easy sausage gravy recipe that's perfect for breakfast, brunch, and any occasion.
Prep Time
Cook Time
biscuits and gravy on plate
Total time: 20 minutes
  • 1 pound ground breakfast sausage
  • ¼ cup flour
  • 2 cups milk
  • salt, to taste
  • pepper, to taste
  • pinch of nutmeg, ground or freshly-grated
  1. In a heavy skillet, cook the sausage until browned, breaking it into small pieces.
  2. Scatter the flour over the sausage, stirring to coat. Cook for 3 minutes.
  3. Pour the milk into the pan, and stir. Allow the gravy to cook for 7 to 10 minutes on medium heat, stirring occasionally.
  4. Once the gravy has thickened, season with salt, pepper, and nutmeg. Serve immediately over biscuits.
Calories per Serving 430
Total Fat 32.2 g
Saturated Fat 10.9 g
Trans Fat 0.1 g
Cholesterol 91.6 mg
Total Carbohydrates 13.4 g
Dietary Fiber 0.4 g
Total Sugars 7.2 g
Sodium 891.9 mg
Protein 22.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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