This is a straightforward homemade version of Sausage Gravy Breakfast Bowls — it’s got savory turkey sausage, fluffy eggs, hashbrowns, and creamy gravy all in one bowl. Works great when you want something easy, fast, and cozy for busy mornings or lazy brunches.

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Quick Summary

Prep time: 5 mins
Cook time: 20 mins
Flavor: savory, peppery, creamy
Great for: meal prep, busy mornings, breakfast-for-dinner

Why I Like This Recipe

Woke up late, fridge looked sad — but somehow had turkey, eggs, hashbrowns, and the will to not order out. This came together fast and made four solid bowls. Nothing fancy, just solid comfort food that hits right.

Ingredients

For the bowls

5 cups shredded hashbrowns (thawed)
8 eggs

For the turkey sausage

1 lb ground turkey
1 tsp ground sage
1 tsp salt
½ tsp white pepper (or black)
¼ tsp crushed red pepper flakes
pinch of marjoram
or just 2 tsp poultry seasoning instead

For the gravy

½ cup all-purpose flour
2 cups 1% milk
salt and pepper, to taste

How To Make Sausage Gravy Bowl

Make the sausage: Mix spices into the ground turkey really well. Like, hands-in-the-bowl level. Cook in a skillet with a little oil until browned and crumbly.
Make the gravy: Sprinkle flour over the sausage, stir. Slowly pour in the milk, whisking as you go. Cook until it thickens. Season with salt and pepper.
Cook the hashbrowns: Fry them up however you like — crispy edges are the goal.
Scramble the eggs: Whisk and cook low and slow. Keep them soft, not rubbery.
Assemble bowls: Start with hashbrowns, top with eggs, then pour on the sausage gravy. Done.

Tips for Success

Mix the sausage spices well or you’ll get flavor pockets.
Go slow with the milk for smooth gravy.
Season the gravy after it thickens — flavors balance better that way.
Cook hashbrowns in a non-stick pan with oil for max crisp.
Scrambled eggs? Don’t overdo them. Take them off the heat just before they’re fully set.

Storage and Reheating

Fridge: Store in sealed containers — keeps 3–4 days.
Reheat: Microwave works, just stir halfway through. Add a splash of milk if gravy looks thick.

Frequently Asked Questions

Can I use pork sausage?
For sure. Any breakfast sausage works.
Can I make this ahead?
Yep. Build the bowls and store them — reheat when needed.
What’s the best hashbrown style?
Shredded or diced both work — shredded gets crispier.
Can I freeze it?
Not ideal. Eggs and gravy texture gets weird.
Milk alternatives?
You can try oat or almond milk — gravy may not thicken the same but still tasty.

Common Mistakes and How to Dodge Them

Gravy too thick or too thin: Add milk a bit at a time and let it cook out before adjusting. If it’s too thin, just simmer longer.
Sausage not seasoned enough: Taste a small piece before you finish cooking. Adjust seasoning early.
Gravy lumps: Whisk constantly when adding milk — go slow and don’t rush.
Eggs overcooked: They finish cooking from residual heat. Pull them early, trust the process.
Hashbrowns not crispy: Dry them well and use enough oil. Don’t flip too soon — they need time to brown.

Nutrition Facts (Per Serving)

Calories: 510 kcal
Total Fat: 28 g
Saturated Fat: 8 g
Cholesterol: 310 mg
Sodium: 780 mg
Potassium: 520 mg
Total Carbohydrate: 32 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 29 g