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Bacon ‘n’ Egg Gravy

My husband, Ron, created this wonderful bacon and egg 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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

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

Directions

  • 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.
Nutrition Facts
1 each: 934 calories, 61g fat (26g saturated fat), 424mg cholesterol, 1030mg sodium, 58g carbohydrate (21g sugars, 2g fiber), 33g protein.

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Reviews

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Average Rating:
  • OwlTree
    May 8, 2020

    Great recipe reminiscent of one from my youth. Good for breakfast, lunch or dinner. Excellent served over hot biscuits, grits or rice, too.

  • LindaCincinnati
    May 8, 2020

    I miss my mothers biscuits and bacon gravy. Thank you for the recipe. I hope mine turns out as well as yours.

  • Shirley
    Oct 16, 2019

    My grandmother made her gravy this way. She didn’t make the standard over peppered sausage gravy you get every where. Was surprised to see this. I love this gravy and am happy to see someone else is making it. Reminds me of my grandmother every time I make it.

  • cassik
    Dec 12, 2011

    No comment left

  • rosiereds
    May 31, 2011

    used regular milk......couldn't afford the calorie count often - but, for a treat - I'll do it again! Thanks

  • BeeBopBoo
    Feb 15, 2008

    No comment left