Creamy bacon gravy with bell peppers and plenty of black pepper makes a terrific addition to any weekend brunch menu.
Bacon Gravy
I could write a love letter to gravy, my friends. This Rosemary Sausage Gravy has been an enormous favorite with friends and family for a whole lot of years now.
When I had the idea for a red pepper gravy, I decided to play with that recipe a bit and mix things up with some bacon this time. Well, I’m happy, oh so happy, to tell you that this bacon gravy has been a big hit each time I’ve made it.
Whether you decide to serve this gravy over cheesy biscuits or a plate of crispy hot corn and bell pepper waffles, I’m willing to bet that you’ll love it every bit as much as we do.
The bell peppers add an unforgettable freshness to the gravy, along with the heat of the black pepper (feel free to be generous with it!) and the savory bacon throughout it.
If you are still wondering about the red pepper in gravy you are just going to have to trust me. The red pepper combined with bacon in the creamy gravy is a flavor combination you will be making again and again.
Pepper Gravy
Start with your basic gravy ingredients – add in bacon and red peppers:
- bacon
- bacon grease
- butter
- red bell peppers
- all-purpose flour
- milk
- freshly ground black pepper
- kosher salt
- green onions
- fresh rosemary
Instructions
- In a large skillet, over medium-high heat, cook the bacon. When the bacon has almost cooked through, add the peppers and cook until barely softened and still crisp. Remove the bacon and peppers from the pan and transfer to a paper towel-lined plate.
- Drain the extra grease from the skillet, reserving 2 tablespoons in the pan. Add butter to the grease and allow it to melt over medium heat.
- Sprinkle flour over the grease and butter. Whisk to combine and slowly stir in the milk while whisking constantly. Bring to a simmer and cook for about 5 minutes while the gravy thickens.
- Add the salt and pepper, stir and taste the gravy. Stir in the green onions and fresh herbs, if desired. Adjust salt as needed. Return the bacon and peppers to the pan and stir to combine.
- Remove from the heat and serve immediately over warm biscuits or waffles.
Savory Breakfast
My boys are big fans of a filling savory breakfast from hash to waffles and gravy. It is hard to choose a favorite.
Hash Brown Waffles are hot, crispy potato perfection and there is absolutely no way you can eat just one, they are so good.
Eggs are the one thing you will always find in my refrigerator. These cheesy bacon and broccoli omelets make for a delicious meal any time of day.
Fried cabbage makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.
Red Pepper Bacon Gravy
Ingredients
- 1 pound bacon cut into 1 inch pieces
- 2 tablespoons reserved bacon grease
- 1 tablespoon butter
- 2 small red bell peppers chopped into 1/4-½ inch pieces, about 2 cups worth
- ⅓ cup all-purpose flour
- 3½ cups milk
- ¾ teaspoon freshly ground black pepper
- ½-1½ teaspoons kosher salt adjust to taste
- 2 green onions thinly sliced about 2 tablespoons
- 1 tablespoon fresh rosemary, finely minced OPTIONAL, but highly recommended
Instructions
- In a large skillet, over medium high heat, cook the bacon. When the bacon has almost cooked through, add the peppers and cook until barely softened and still crisp. Remove the bacon and peppers from the pan and transfer to a paper towel lined plate.
- Drain the extra grease from the skillet, reserving 2 tablespoons in the pan. Add butter to the grease and allow it to melt over medium heat.
- Sprinkle flour over the grease and butter. Whisk to combine and slowly stir in the milk while whisking constantly. Bring to a simmer and cook for about 5 minutes while the gravy thickens.
- Add the salt and pepper, stir and taste the gravy. Stir in the green onions and fresh herbs, if desired. Adjust salt as needed. Return the bacon and peppers to the pan and stir to combine.
- Remove from the heat and serve immediately over warm biscuits or waffles.
Notes
Nutrition
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