Peggy’s Breakfast Gravy

This is Mama Peggy’s gravy recipe as served up at Peggy’s Restaurant in Kings Mountain, North Carolina for almost 30 years. We always eat it by crumbling up some fresh made biscuits and covering them with some warm gravy. But people also ate it with spoon from a plate, and biscuits or loaf bread on the side. Throw in a few pieces of bacon or sausage, and you have a well-rounded Southern breakfast.

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Peggy's Breakfast Gravy
Serves: 6
Prep time:
Cook time:
Total time:
This is Mama Peggy's gravy recipe as served up at Peggy's Restaurant in Kings Mountain, NC. The general rule for the gravy is 1 tablespoon of flour to every cup of milk, just in case you'd like to make less or more.
  • 8-12 slices bacon
  • 3 tbsp flour
  • 2 cups milk
  • 1 cup evaporated (canned) milk
  • 1 tbsp pepper
  • 2 tbsp butter (just in case)
  1. Over medium-high heat, cook bacon in a skillet until crisp.
  2. Remove bacon and set aside (you can eat it if you like). Leave all the fat and yummy bits in the pan.
  3. Turn down the heat to medium.
  4. Add 3 tablespoons of flour and begin to whisk.
  5. If flour starts balling up, you don't have enough fat. Bring out the butter! But add only if you need it.
  6. Keep whisking the flour until the mixture turns light brown.
  7. Add your milk while stirring. First the milk, then the evaporated milk.
  8. Once the milk is in, it's just lots of whisking and waiting. Make sure not to walk away during this part. You need to stick with it, whisking and scraping down the sides. After a few minutes, it will thicken up.
  9. Once the gravy has thickened, add ground black pepper to taste.
  10. Salt to taste.
  11. Continue whisking until the gravy is as thick as you like.
  12. Serve on a plate, in a bowl or (best of all) over fresh baked biscuits. Enjoy!
Nutrition Information
Serving size: ⅓ cup Calories: 205 Fat: 13.0 g Saturated fat: 6.4 g Unsaturated fat: 1.0 g Trans fat: 5.0 g Carbohydrates: 12.0 g Sugar: 8.0 g Sodium: 294.2 mg Fiber: 0.4 g Protein: 10.0 g Cholesterol: 34.5 mg


Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

4 Responses to Peggy’s Breakfast Gravy

  1. Teresa December 24, 2016 at 10:17 am #

    I used this recipe this morning and it turned out perfect! Thank you so much for sharing it.

  2. Jean Miles January 22, 2015 at 4:41 pm #

    My fiance likes sausage gravy over biscuits. I tried to make it and it didn’t turn out very good. Would I use the above ingredients and substitute the bacon with sausage or is there another recipe I should use.

    Thanks for you help and I am so glad I found your website. May God richly bless you.

    Jean Miles

    • Kevin January 22, 2015 at 6:51 pm #

      You can use sausage instead of bacon. Basically the same idea. You’re just using the grease to form the basis of your gravy. Although usually with sausage you set the sausage aside until you’ve made your gravy, but add it back when you’re done. That’s the only real difference, I think.

      • James Davis April 10, 2016 at 1:38 pm #

        That is how my family has been cooking breakfast gravy for years! It is the most down to earth way of cooking!

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