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Sausage Gravy and Biscuits with Tomatoes

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5 from 2 votes
Sausage Gravy and Biscuits with Tomatoes - A hearty country breakfast of sausage gravy served over biscuits with baked, herbed tomato slices on the side.
Cook Time 15 minutes
Total Time 20 minutes
Sausage Gravy and Biscuits with Tomatoes - A hearty country breakfast of sausage gravy served over biscuits with baked, herbed tomato slices on the side. https://www.lanascooking.com/sausage-gravy-and-biscuits-with-tomatoes

Sausage Gravy and Biscuits with Tomatoes – A hearty country breakfast of sausage gravy served over biscuits with baked, herbed tomato slices on the side.

Sausage Gravy and Biscuits with Tomatoes - A hearty country breakfast of sausage gravy served over biscuits with baked, herbed tomato slices on the side. https://www.lanascooking.com/sausage-gravy-and-biscuits-with-tomatoes/

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 decades 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.

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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. 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!

How to Make Sausage Gravy and Biscuits with Tomatoes

Prepare the tomatoes and let them bake while you make the sausage gravy.

Tomato slices drizzled with oil and sprinkled with herbs on a baking sheet.

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.

Sausage cooking in a skillet.

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.

Adding flour to sausage cooking in a skillet.

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.

Milk added to sausage in a skillet.

Gradually add the milk. Bring the mixture 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.

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Sausage Gravy and Biscuits with Tomatoes - A hearty country breakfast of sausage gravy served over biscuits with baked, herbed tomato slices on the side. https://www.lanascooking.com/sausage-gravy-and-biscuits-with-tomatoes

Sausage Gravy and Biscuits with Tomatoes

Sausage Gravy and Biscuits with Tomatoes – A hearty country breakfast of sausage gravy served over biscuits with baked, herbed tomato slices on the side.
5 from 2 votes
Print It Rate It
Course: Breakfast
Cuisine: Southern, Vintage
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 723kcal
Author: Lana Stuart

Ingredients

For the gravy:

  • 1 pound bulk breakfast sausage
  • 2 tablespoons flour
  • 2 cups milk
  • Salt and pepper to taste

For the tomatoes:

  • 4 large ripe tomatoes
  • 2 tablespoons olive oil
  • 2 teaspoons Herbs de Provence
  • ¼ teaspoon garlic powder
  • Dash of salt and pepper

For serving:

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

Nutrition Information

Serving: 1 | Calories: 723kcal | Carbohydrates: 41g | Protein: 26g | Fat: 50g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 1283mg | Potassium: 581mg | Fiber: 1g | Sugar: 8g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 4mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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42 Comments

  1. It 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!

  2. I 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.

  3. This 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!

    1. Listen to your stomach and let it pull you right on into the kitchen! Hope you enjoy the recipe, Angela.

  4. Biscuits & gravy is one of my favorite indulgences. Serving baked tomatoes on the side practically makes it a health food!

  5. I spent 4 years down south for college and I never ate biscuits and gravy. Now I eat it and this looks so good!

  6. I 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.

    1. So 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!

  7. I 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 :)