Sausage Gravy and Biscuits with Tomatoes – A hearty country breakfast of sausage gravy served over biscuits with baked, herbed tomato slices on the side.
By now, y’all know how much I love sharing old recipes with you. Nothing against new ones. I even enjoy coming up with something different on my own once in a while. But…sometimes nothing beats old-fashioned, down-home, tried-and-true cooking.
Take this recipe for Sausage Gravy and Biscuits for example. I’ve been making this recipe for years and I’m still not tired of it. Now, it’s certainly not something we eat every morning, but when I do cook it, we thoroughly enjoy it. With pleasure. No guilt.
The herby, baked tomatoes are a touch I added fairly recently and honestly, I think they make this delectable dish even more delicious. They’re drizzled with a little olive oil and a sprinkling of Herbes de Provence but don’t worry if you don’t have that. Use a little mixed Italian seasoning. Or just a bit of oregano. Heck, just skip the herbs and use salt and pepper. Still delicious.
And for the sausage use whatever you like. I use a mild breakfast sausage and let each person add red or black pepper to his or her heart’s desire. And for the biscuits, of course I use my traditional south Georgia buttermilk biscuit recipe. Use what you want. Frozen, canned, or homemade. Leftover rolls or toasted, day old bread. It’s all good!
Sausage Gravy and Biscuits with Tomatoes - A hearty country breakfast of sausage gravy served over biscuits with baked, herbed tomato slices on the side. Click To Tweet
How to Make Sausage Gravy and Biscuits with Tomatoes
Prepare the tomatoes and let them bake while you make the sausage gravy.
Preheat the oven to 400 degrees. Slice the tomatoes into thick slices, about 1/2″ each. Place the slices on a baking sheet drizzled with half the olive oil.
Drizzle the remaining olive oil over the tomato slices and sprinkle with Herbes de Provence, garlic powder, salt, and pepper. Don’t worry if you don’t have Herbes de Provence on hand. You can also use an Italian seasoning mixture, or just a little dried oregano, or just salt and pepper.
Bake the tomato slices for about 10 minutes or until they’re softened and just beginning to brown.
To make the sausage gravy, add the sausage to a large skillet over medium-high heat. Break the sausage up as it cooks using a wooden spoon or potato masher. Cook until no pink color remains.
At this point, if you think you have too much grease from the sausage, you can drain some off some before you add the flour. You’ll need to keep at least 2 or 3 tablespoons of fat with the sausage.
I typically use the Jimmy Deen brand of sausage and I never need to drain it. I find that it’s not nearly as fat as some of the other brands.
Sprinkle the flour over the cooked sausage and remaining fat in the pan. Cook, stirring constantly, for 1 to 2 minutes.
Gradually add the milk. Bring back to the boil, stirring constantly, and cook until thickened. Taste and add salt and pepper if needed. Reduce the heat to low and cover the pan until ready to serve.
Serve the gravy over warm biscuits with the tomato slices on the side.
Enjoy!
More breakfast recipes from Never Enough Thyme:
- Cinnamon Brown Sugar Waffles
- Crescent Roll Breakfast Stacks
- Cinnamon Rolls with Cream Cheese Icing
- Overnight Sweet Rolls
sausage recipes from Other Bloggers:
- Sausage and Kale Skillet from Budget Bytes
- Peppery Pinto Beans with Sausage from Homesick Texan
- Sausage and Swiss Stuffed French Toast from Food Renegade
- Sausage Cheddar Bites from Brown Eyed Baker
Pin to Your Pinterest Breakfast Board!
Sausage Gravy and Biscuits with Tomatoes
Ingredients
For the gravy:
- 1 lb. pan (bulk) sausage
- 2 tblsp. flour
- 2 cups milk
- Salt and pepper to taste
For the tomatoes:
- 4 large, ripe tomatoes
- 2 tblsp. olive oil
- 2 tsp. Herbs de Provence
- 1/4 tsp. garlic powder
- Dash of salt and pepper
For serving:
- 8 buttermilk biscuits
Instructions
Bake the tomatoes while you prepare the gravy:
- To bake the tomatoes, preheat the oven to 400 degrees.
- Slice the tomatoes into thick, approximately 1/2” slices.
- Place on a baking sheet drizzled with half the olive oil. Drizzle the remaining olive oil over the tomato slices and sprinkle with Herbs de Provence, garlic powder, salt, and pepper.
- Bake for about 10 minutes or until softened and just beginning to brown.
To make the sausage gravy:
- Add the sausage to a large skillet over medium high heat. Break the sausage up as it cooks using a wooden spoon or potato masher. Cook until no pink color remains.
- Sprinkle over the flour and cook, stirring constantly, for 1 to 2 minutes.
- Gradually add the milk, stirring constantly, and cook until thickened.
- Taste and add salt and pepper if needed.
To serve:
- Split the biscuits and place on a plate.
- Serve the gravy over warm biscuits with the tomato slices on the side.
Notes
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 1159 Total Fat: 62g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 37g Cholesterol: 83mg Sodium: 1819mg Carbohydrates: 116g Fiber: 6g Sugar: 9g Protein: 34g
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Amy @Very Culinary says
atBiscuits and sausage gravy is one of my all time favorite weekend meals!
Lana Stuart says
atMine too, Amy!
Ginny McMeans says
atMy favorite as a child. Yours looks wonderful and the addition of fresh herbed tomatoes is really nice.
Lana Stuart says
atThe tomatoes really make the dish for me, Ginny.
[email protected] says
atMy hubby loves biscuits and gravy but I’m all over those baked tomatoes with herbs de provence!
Lana Stuart says
atI love the Herbes de Provence combination, too, Brenda. So good with tomatoes!
Paula - bell'alimento says
atThis does my southern heart good!
Colleen (Souffle Bombay) says
atYou just destroyed me! I HAVE to put food in my mouth this instant, that’s how hungry the thought of this was to me lol! Years ago in Kentucky on a Sunday morning, I tasted sausage gravy & biscuits for the first time and I will never ever forget the experience! MMMM!
Lana Stuart says
atIt’s really hard to beat good sausage gravy and buttermilk biscuits, Colleen! I hope you’ll make this and really enjoy it.
Patsy Gerber says
atFresh tomato slices are just as good—even using bacon instead of sausage.
Kim (Feed Me, Seymour) says
atThis is my most favorite breakfast! I love the tomatoes with it.
Baby June says
atMmm, that looks so creamy and comforting! Love the addition of tomatoes, they look really delicious.
Evelyn O'Kelley says
atYeah! Really delicious too. I like tomatoes as a side, but I also like to have fresh southern cantaloupe as a side sometimes too. This is a good “supper” breakfast also
Lana Stuart says
atYes, it’s a perfect breakfast-for-supper recipe!
Marjory @ Dinner-Mom says
atLove the addition of tomatoes. Herbs de Provence is sure to work its magic!
[email protected] Family Feast says
atThis is my idea of perfect comfort food! This looks delicious!
gloria patterson says
atI have always liked biscuit & gravy and tomato slices fro breakfast/lunch or dinner.
But I have also loved roasted/cooked tomatoes. This will become one of my favorites……
Thanks
Lauren Kelly Nutrition says
atI love that you added those delicious fresh tomatoes! It looks wonderful!
Jessica (Savory Experiments) says
atClassically beautiful! I love the addition of tomatoes too!
cheri says
atThis sounds delicious! Love comfort foods!
Sues says
atI love everything about this! Gravy isn’t too big here in Boston, but I feel like I should take the charge in helping to change that :)
Lana Stuart says
atI think so, Sues! Boston needs gravy. Sausage gravy.
dearcat says
atI lived in Louisiana for many years and make a recipe similar to this. I love sausage and gravy. Must try the tomatoes. I have been cooking for more than 60 yrs. and never used herbes de provence. Must try them as the tomatoes look divine. i am in Maine now and have adapted a lot of southern recipes to New England recipes. You have some great recipes, Lana.
Lana Stuart says
atSo glad to know that you enjoy my recipes, dearcat. And do try the Herbes de Provence. It’s a wonderful mixture of French herbs that’s good on just about everything!
Samantha says
atOld recipes are sometimes the best recipes. Thanks for this one!
Susan says
atI spent 4 years down south for college and I never ate biscuits and gravy. Now I eat it and this looks so good!
Kirsten/ComfortablyDomestic says
atBiscuits & gravy is one of my favorite indulgences. Serving baked tomatoes on the side practically makes it a health food!
Kellie @ The Suburban Soapbox says
atAmazing…..my stomach is growling. Need this now. :-)
Nutmeg Nanny says
atSausage gravy is my ultimate comfort food. It reminds me of grandma :)
Angela @ Mind Over Batter says
atThis just screams delicious comfort! Do you hear that? That’s my stomach, pulling me in the direction of the kitchen. I need to make this!
Lana Stuart says
atListen to your stomach and let it pull you right on into the kitchen! Hope you enjoy the recipe, Angela.
Sarah Caron (Sarah's Cucina Bella) says
atI love classic recipes too. There’s something so comforting about things you’ve eaten for years and years. And goodness, this looks dig-in ready.
Carol at Wild Goose Tea says
atIt has been too too too too long since I have had biscuits and gravy. And sausage gravy is my favorite. Oh my—suddenly I am starving!
capturing joy with kristen duke says
atOh my, I LOVE sausage gravy, this looks divine! Just pinned!
Brenda @ a farmgirl's dabbles says
atMmmmmm…sausage gravy over biscuits, yum!!
Kelly says
atYUM! Breakfast is one of my favorite meals — and these sounds like perfection is served! :)
Lisa Evanoff says
atI made this for dinner tonight, and it was just wonderful
Lana Stuart says
atSo glad you enjoyed it!
Gail Y. Smith says
atTry this with good buttery grits, serve to family and watch the happy dance begin!
Angelina says
atUnfortunately, I never had “Biscuits & Gravy” , but my hubby loves that breakfast dish! He orders it every Saturday morning at our local diner…. because I usually ‘sleep-in’ on Saturday mornings after my ‘very busy’ work schedule! I will surprise him (very soon) with your delicious “Biscuits & Gravy” for ‘supper’…. since long ago I have set aside one evening a week to have ‘Breakfast for Supper’. It’s fun & easy, and we always enjoy it with a pot of freshly brewed coffee, and with a “Screwdriver’ (instead of a plain old glass of Orange Juice.) After all, it must be 5 O’CLOCK SOMEWHERE! You mentioned that you used “Jimmy Dean Sausage” in this recipe, so I’ll attempt to find it at our local market. I hope I can find it, since I’m not familiar with that product. I decided not to make your delicious sounding biscuits (from scratch), but I’ll make some very quick & easy “Bisquick” biscuits, instead. Don’t laugh….they’re not too bad after they’re slathered with gravy, I’m sure it will all taste incredible! I have many tomatoes, so I’ll hollow-out a couple of them – & stuff them with ‘lite’ cottage cheese mixed with finely chopped fresh herbs…(parsley, dill, & basil.) I can’t wait to prepare & serve this dish! I’m sure we’ll love it!
Donald says
atIf you substitute buttermilk in the place of whole milk in the bisquic biscuit recipe makes them just like scratch made buscuits. I love sausage n gravy biscuits and will try this recipe.
Linda says
atDear Lana, Thank you for all your “good food” recipes. I must tell you though, I grew up in a very poor southern household, Oklahoma, and my Mama would fix gravy a lot, however because milk was at a premium and we didn’t always have anything but an icebox, no electricity, she would use half milk and half water for the gravy. And to this day when I make gravy I do the same thing. Actually, when we had to, she would use canned (evaporated) milk and use 1/3 milk and 2/3 water, still very good. Anyway, thank you!