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Bacon 'n' Egg Gravy

 Bacon 'n' Egg Gravy
My husband, Ron, created this wonderful breakfast gravy. It's home-style and old-fashioned. Sometimes we ladle the gravy over homemade biscuits. Served with fruit salad, it's a great breakfast. -Terry Bray, Winter Haven, Florida
2 ServingsPrep/Total Time: 20 min.


  • 6 bacon strips, diced
  • 5 tablespoons all-purpose flour
  • 1-1/2 cups water
  • 1 can (12 ounces) evaporated milk
  • 3 hard-cooked eggs, sliced
  • Salt and pepper to taste
  • 4 slices bread, toasted


  • In a skillet, cook bacon over medium heat until crisp; remove to
  • paper towels. Stir flour into the drippings until blended; cook over
  • medium heat until browned, stirring constantly. Gradually add water
  • and milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Add bacon, eggs, salt and pepper. Serve over toast.
  • Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 934 calories, 61 g fat (26 g saturated fat), 424 mg cholesterol, 1,030 mg sodium, 58 g carbohydrate, 2 g fiber, 33 g protein.