We take breakfast very seriously in this house, especially on weekends. While biscuits and gravy are a staple, sometimes we want something a little heartier and messier. Enter this Egg Bacon Gravy skillet. Max calls it the "breakfast mountain" because layers of crispy hash browns are smothered in a rich, savory bacon gravy and crowned with sunny-side-up eggs. It’s savory, creamy, salty, and satisfying in a way that cold cereal could never be.
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Why You Will Love This Egg Bacon Gravy
You will love this recipe because it is the ultimate comfort food mashup. It utilizes the "liquid gold" (bacon grease) to create a gravy that is packed with smoky flavor without needing store-bought packets. The contrast of textures is incredible: the crunch of the hash brown base, the velvety smoothness of the gravy, and the rich, runny yolk of the eggs on top creates the perfect bite. It’s an old-fashioned farmhouse meal that feels fancy enough for brunch.
How To Make Egg Bacon Gravy
To recreate the exact look in the picture, we build this dish in layers. We start by crisping up a large round of shredded hash browns (or patties) to act as the plate. While that cooks, we make a classic Southern milk gravy using reserved bacon drippings and flour. We fry three eggs sunny-side-up until the whites are set but the yolks are runny. To serve, we ladle the gravy over the potatoes, slide the eggs on top, and shower everything with crispy bacon bits and chives.
Egg Bacon Gravy Ingredients
The Base & Topping
- 1 lb frozen shredded hash browns (thawed and squeezed dry)
- 3 tablespoons butter or oil (for frying potatoes)
- 3 large eggs
- Fresh chives; chopped (for garnish)
The Bacon Gravy
- 6 slices thick-cut bacon; chopped (cooked until crisp, reserve grease)
- 3 tablespoons reserved bacon grease (supplement with butter if needed)
- 3 tablespoons all-purpose flour
- 2 to 2 ½ cups whole milk (warmed)
- ½ teaspoon black pepper (freshly cracked is best)
- Salt to taste
Step by Step Method
Crisp the Bacon
- In a large skillet, cook the chopped bacon over medium heat until dark and crispy. Remove the bacon with a slotted spoon and set aside. Keep the grease in the pan!
Make the Hash Brown Base
- In a separate non-stick skillet, melt butter. Press the dried hash browns into the pan to form a large round "cake." Cook for 5–7 minutes per side until deeply golden and crispy. Slide onto a serving plate.
Make the Gravy
- Measure 3 tablespoons of the bacon grease back into the skillet over medium heat.
- Whisk in the flour and cook for 1–2 minutes until bubbly and golden (this cooks out the raw flour taste).
- Slowly whisk in the warm milk, stirring constantly to prevent lumps. Simmer for 3–5 minutes until the gravy thickens enough to coat a spoon. Stir in half of the crispy bacon bits and season heavily with black pepper.
Fry the Eggs
- Fry the eggs in a little butter until the whites are opaque but the yolks are still soft.
Assemble
- Pour the hot bacon gravy generously over the crispy hash brown base.
- Gently place the three fried eggs on top of the gravy.
- Garnish with the remaining bacon bits and fresh chopped chives.
MAX’S REACTION
"The yellow part of the egg acts like extra sauce! I like breaking the yolk so it mixes with the white gravy. The potatoes at the bottom stay crunchy even with the sauce on them."
What Pairs Well With Egg Bacon Gravy
Since this dish is essentially a full meal (potatoes, meat, dairy, eggs), you just need something light to cut the richness. A side of fresh fruit salad or sliced tomatoes works perfectly. If you are going all out for a big brunch, serve it with coffee and maybe a sweet pastry like a donut hole.
Egg Bacon Gravy Variations
Sausage Swap
Swap the bacon for breakfast sausage to make a classic sausage gravy, but keep the egg topping for that extra protein punch.
Biscuit Base
Instead of hash browns, split warm buttermilk biscuits and cover them with the Old fashioned egg bacon gravy.
Scrambled Eggs
If you don't like runny yolks, you can make Southern egg gravy by chopping hard-boiled eggs and stirring them directly into the white sauce, or simply serving the gravy over soft scrambled eggs.
Spicy Kick
Add a pinch of cayenne pepper or a dash of hot sauce to the gravy for a "red eye" style kick.
Equipment
- Cast Iron Skillet or Non-Stick Pan
- Whisk
- Spatula
- Mom Tip: Warm your milk in the microwave for 45 seconds before adding it to the roux. Cold milk can shock the fat and cause lumpy gravy.
Storage / Make Ahead / Serving Tips
Refrigerator Storage
Store the gravy and potatoes separately. The gravy will keep in an airtight container for 3 days. It will turn into a solid jelly when cold—this is normal!
Reheating
Reheat the gravy in a saucepan over low heat. You will likely need to whisk in a splash of milk or water to loosen it back up to a pourable consistency. Fry fresh eggs for the best texture.
Make Ahead
You can cook the bacon and shred the potatoes the night before. Do not make the gravy ahead of time if possible; it is best fresh off the stove.
Top Tips for Best Egg Bacon Gravy
The key to Best bacon gravy recipe success is the fat-to-flour ratio. You need equal parts fat (bacon grease) and flour. If you don't have enough bacon grease, add butter to make up the difference. Also, season generously with black pepper—white gravy is bland without it!
Egg Bacon Gravy Frequently Asked Questions
Why is my gravy lumpy?
You likely added the milk too fast. Add a splash, whisk until smooth, then add more. If it's lumpy, you can strain it through a sieve.
Can I use turkey bacon?
Turkey bacon has very little fat, so you won't get enough grease to make the roux. You will need to use butter or oil for the base and just add the crumbled turkey bacon for flavor.
Is this gluten-free?
To make this gluten-free, use a 1:1 gluten-free flour blend or cornstarch (slurry method) to thicken the milk, though the texture will be slightly more translucent.
Can I use heavy cream?
Yes, but it will be very rich. We recommend a mix of milk and cream, or just whole milk.
A Breakfast Centerpiece
This dish looks impressive on the table and keeps everyone full until dinner. It’s rustic, hearty, and undeniably delicious. If you are looking for more savory breakfast treats, try our Creamy Bacon Cheddar Bagels, the grab-and-go McGriddle Bites, or satisfy your sweet tooth with our Bourbon Maple Bacon Cinnamon Rolls.
Share your Egg Bacon Gravy! Tag us @HannahCooking with #BaconGravy; we’re dying to see your yolk pops!
⭐️ Rate this Egg Bacon Gravy recipe and let us know if you used hash browns or biscuits!
Related
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- Crack Burgers25 Minutes
- Steak Burrito Bowl30 Minutes
- Pizza Hut Cheese Sticks25 Minutes
Egg Bacon Gravy Skillet
Equipment
- 2 Skillet (Large)
- 1 Whisk (Standard)
Ingredients
- 6 slices bacon - Thick-cut, chopped
- 1 lb hash browns - Frozen shredded, thawed
- 3 tablespoon flour - All-purpose
- 2.5 cups whole milk - Warmed
- 3 eggs - Large
- 3 tablespoon butter - For hash browns/eggs
- 1 tablespoon chives - Chopped garnish
- ½ teaspoon black pepper - Fresh cracked
Instructions
- Fry chopped bacon until crisp. Remove meat, keeping 3 tablespoon grease in pan.
- Fry hash browns in a separate skillet with butter until golden and crispy.
- Whisk flour into bacon grease; cook 1 min. Slowly whisk in milk. Simmer until thickened.
- Fry eggs in a small pan until whites are set but yolks are runny.
- Pour gravy over hash browns. Top with eggs, bacon bits, and chives.
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