If you would have told me 20 years ago that I would be a married, stay-at-home, home school mom of two and writer a cooking blog, well, I probably would have rolled on the floor laughing hysterically…for quite a long time. Especially about the cooking part. You see, I was never the domesticated type back then. In fact, I laughed in the face of domesticity.
For years I could only cook eggs, toast and white gravy. I don’t even know how I learned to make the gravy or why that was something I even wanted to make. But, I used to eat it as a snack on white toast after school. I love gravy and especially with a lot of fresh ground pepper in it.
When I started to do this blog, one of the hardest things about it was actually measuring things out so that I could share the exact recipes with you. I have never been one to measure anything, I just throw in a little of this and a little of that until it tastes good. This recipe I had never actually measured before, but this is what I came up with for you.
This gravy is what I serve over this Breakfast Casserole. This makes just enough for each serving. You can easily double this recipe if you need to.
** For the Gluten Free version, just us an all-purpose GF flour.
- 5 tbsp butter
- 4 tbsp flour
- 2 ½ cups of milk
Melt butter in a saucepan over medium heat and add your salt and pepper. You can add whatever amount of those you like.
I use this same recipe and add in cooked, crumbled sausage to serve over fresh biscuits. It is delicious!