"First, you make a roux..."
There's nothing quite so simple as breakfast for dinner! It's what most harried moms turn to when the dreaded question gets asked, "What's for dinner mom?" and they have no clue!
I believe the test of a seasoned cook is whether she can make good gravy or not! LOL I suppose I'm teasing a bit, as there are a lot of good cooks out there who just cannot make good gravy. It really isn't as daunting as it seems though. As long as you can master making the roux without burning it. This has never been a problem for me, as the perfect color for a finished roux is the color of peanut butter - my all time favorite breakfast treat! I've looked at that color every morning of the world for nearly 53 years! It's emblazoned in my brain! If you are prone to dumping your "instant gravy" out of a jar or out of a bag and mixing it w/ water.... do yourself and your family a favor and learn to make homemade gravy! It will be the star of the show!
Most of you are probably more familiar with sausage gravy than bacon gravy. I have never been a huge fan of sausage or sausage gravy. I grew up eating my mother's bacon gravy and it was the BEST!
1 lb of good bacon - cut into bite size pieces (I use my kitchen scissors for this)
1/4 cup of all purpose flour
2 - 3 cups of milk (depending on how thick or thin you like your gravy)
1 tsp salt
1/2 tsp black pepper
In large skillet or dutch oven, over med-high heat, fry cut up bacon until golden brown and lightly crisp. Remove pan from burner and with slotted spoon, removed bacon bits from the fat in the skillet. Leave bacon grease in skilllet. If it is very greasy bacon, you may want to pour a little bit of it off into a bowl. To the bacon fat in the skillet, add 1/4 cup of flour, 1 tsp salt and 1/2 tsp black pepper. Stir constantly with wooden spoon or whisk until flour is cooked through and begins to turn a medium golden brown (the color of peanut butter). Don't let your roux burn! Quickly add milk and whisk to prevent any lumps forming. Add in bacon bits. Let simmer until thickened, stirring occasionally to prevent clumping or sticking. Taste test to add more salt and/or pepper. I season mine pretty heavily. Serve over warm biscuits w/ a side of tender, scrambled eggs! ENJOY!
Here are a couple of good recipes for buttermilk biscuits or Classic biscuits.