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Some breakfasts do not ask for much, yet they still feel special.

This is one of them.

I love having a simple breakfast gravy from scratch that I can stir together on any morning when I want something warm and homemade without making the whole meal complicated.

Five familiar ingredients. A few minutes on the stove. A tiny batch that feels just right for two people.

This recipe actually started on a morning when I wanted gravy but not the project of making a full skillet of sausage gravy.

We were already cooking eggs and hash browns, and I wanted something warm to spoon over everything.

So I made a small batch instead. It worked so well that it became our everyday breakfast gravy!

What You Need

-Butter
-Flour
-Salt
-Black pepper
-Milk

That is everything. Five ingredients and a few minutes on the stove.

The texture is smooth and balanced.

Thick enough to cling to a biscuit but still pourable for eggs or potatoes.

The flavor is warm and familiar without feeling heavy. The perfect gravy!

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Breakfast Gravy

Yield: 2

Author: Kassandra

White Breakfast Gravy

A smooth, creamy breakfast gravy you can make in minutes with basic ingredients. Perfect for two and easy enough for any morning.

Ingredients

1 tablespoon butter
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup whole milk

Instructions

Place a small saucepan over medium heat.
Add the butter, flour, salt, and pepper to the pan.
Stir as the butter melts and everything blends into a smooth base.
When the mixture begins to bubble, slowly pour in the milk while stirring.
Continue to stir until the gravy thickens. This usually takes five to seven minutes depending on your stove.
Remove from heat when it reaches your preferred thickness.
Taste and adjust the seasoning if needed.

Notes

-If it becomes too thick, add a splash of milk and stir until it loosens.

-If you prefer sausage gravy, cook about 2 ounces of sausage + stir it in right before adding the milk.

-To avoid lumps, stir gently as you add the milk and let the mixture heat evenly.

Why This Little Gravy Works

This small batch fits into real life in a very natural way.

It is quick enough for a weekday and still satisfying enough for a slower weekend breakfast. You get all the homemade flavor without needing drippings or heavy ingredients.

Leaving the sausage out also helps it stretch your meat farther, and it keeps you from cooking more than you need just to add a little extra flavor.

Another thing I love is that this recipe makes exactly two portions!

No leftovers. Just enough for a morning when you want something warm without committing to a big pot of gravy.

There is something steadying about stirring a small saucepan and watching it thicken into something that brings the whole plate together. Even if the morning feels busy, this one step has a way of anchoring the meal.

We use this gravy in all kinds of breakfasts. Biscuits and gravy. Eggs and hash browns. Breakfast bowls. Toast with bacon on the side. Even a simple plate of scrambled eggs becomes something better with a spoonful on top. It works for dinner too when you want something for mashed potatoes.

If you’ve had my sourdough breakfast casserole, you will recognize the same flavor here. That recipe feeds more people, but the method is almost identical. I love when the same familiar taste shows up in different meals throughout the week.

Best Tips for a Perfect Gravy

Use medium heat so the butter and flour have time to blend before the gravy thickens. This keeps the base smooth and even.
Stir as you go. You do not need a strong whisk. A calm, steady stir keeps everything moving and prevents any thick spots from forming.
Taste at the end. Salt and pepper are simple ingredients, but they do most of the flavor work here. Adjust until it tastes the way you like.
Let the thickening happen naturally. Gravy always looks thin at first and then comes together in a moment. Give it that moment before changing anything.

If you happen to have leftovers: Since this recipe is sized for two, leftovers do not happen often. But if you save any or decide to double the recipe, it reheats well. Warm it in a small saucepan with a splash of milk and stir until it returns to its original texture.

A Few Favorite Ways To Use it:

We reach for this gravy in more meals than I expected. It is our go to for biscuits and gravy, of course, but it also works anywhere you want a warm spoonful of something savory. We pour it over fried eggs and hash browns, stir it into breakfast bowls, and add it to toast with bacon on the side. It even works for dinner when you need something simple for mashed potatoes.

This is also a good option when you have sausage but prefer to serve it separately. Cooking the sausage on the side keeps the gravy lighter and helps the meat stretch farther through the week.

If you keep a few breakfast staples on hand, you can pair this gravy with almost anything. A toasted biscuit. A plate of eggs. Leftover potatoes. It blends in easily and lifts the whole plate without taking center stage.

A good breakfast does not have to be complicated. Sometimes it is the smaller recipes that make the whole meal feel finished. This little gravy has become one of our dependable morning favorites because it works every time and fits into whatever kind of breakfast we are making.

I hope it becomes one of your regulars too. When you stir together this easy breakfast gravy from scratch, you will see how simple ingredients can make the whole morning feel more intentional and more doable. Hugs!