Sausage with Gravy and Egg on Sourdough

Sausage with Gravy and Egg on Sourdough

Sausage and biscuits with gravy is a popular breakfast dish in the United States, especially in the South. But when you trade out biscuits for Abigail's Oven REAL™ Sourdough Bread. Top it all off with a sunnyside up egg, you have good eating fast!

There are a few reasons why this dish is so popular:

  • It is hearty and filling. The sausage is a good source of protein as are the eggs, sourdough is a good source of carbohydrates, and the gravy is a good source of fat. This combination of nutrients makes sausage on toast with gravy and eggs a very filling meal that can help you power through the day.
  • It is easy to make. The sausage can be cooked in a skillet, the bread just needs to be popped into the toaster, and the gravy can be made from a roux. This means that you can easily make this dish at home, even if you are not a skilled cook.
  • It is affordable. The ingredients are relatively inexpensive, making this dish a great option for people on a budget.
  • It is versatile. You can customize this dish to your liking by using different types of sausage, different flavors of our sourdough bread, and different types of gravy. You can also add other ingredients to the dish, such as cheese, eggs, or vegetables.
  • It is nostalgic. For many people, sausage and gravy is a comfort food that reminds them of home. This dish is often served at family gatherings and special occasions, which can add to its nostalgic appeal.

Here is our recipe for an egg, sausage and gravy on sourdough bread breakfast:

Sausage with Gravy and Egg on Sourdough

Sausage with Gravy and Egg on Sourdough


  • 1 pound breakfast sausage, cooked and crumbled
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 1/4 cup beef broth
  • 1 tablespoon butter
  • 4 eggs
  • 4 slices sourdough bread (pictured above this is on our Jalapeño Cheddar, but most of our other flavors would be great too)
  • Shredded cheddar cheese, for topping (optional)


  1. Make the gravy: In a large saucepan over medium heat, brown the sausage. Drain off any excess grease.
  2. Whisk in the flour, salt, and pepper. Cook for 1 minute, stirring constantly.
  3. Slowly whisk in the milk and beef broth. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until thickened.
  4. Melt the butter in a large skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness.
  5. Meanwhile toast your sourdough bread.
  6. To assemble the sandwiches, place a slice of bread on a plate. Top with some sausage gravy, an egg, and shredded cheese (if desired). You might top with the other slice of bread, but this is quite messy and makes a great open-faced sandwich for breakfast
  7. Serve hot immediately.

Here are some tips for making a delicious egg and sausage and gravy sourdough bread breakfast:

  • Use a good quality sausage. A good sausage will make a big difference in the flavor of your gravy.
  • Cook the sausage until it is browned and crispy. This will add flavor and texture to your gravy.
  • Don't overcook the gravy. The gravy should be thick but still pourable.
  • Cook the eggs to your liking. Some people like their eggs runny, while others like them cooked through. Cook the eggs to your desired doneness.
  • Use a good quality sourdough bread. A good bread will hold up to the gravy and eggs without getting soggy. I like to use our sourdough bread, but you can use any type of bread that you like.
  • Shredded cheddar cheese is a delicious addition to this sandwich. Don't forget the cheese, which I did today, but I did add hash browns and red bell peppers. 
  • Enjoy! 


And remember, if you are looking for a place to get delicious sourdough bread for Sunday brunch, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, and Spanish Fork. Or course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.


Darryl Alder

Darryl Alder, blogs for Abigail’s Oven, The Voice of Scouting, The Boy Scout,, and His hobbies include gardening vegetables, annuals, and perennials; baking artisan sourdough bread; outdoor cooking, and Scouting. You can follow him on Facebook, Instagram, and Twitter.

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