Bacon Biscuit and Gravy Volcano
A fun and dramatic twist on a classic comfort breakfast! Warm, fluffy biscuits are filled with rich sausage gravy, crispy bacon, and topped with a perfectly fried egg with a runny yolk, creating a delicious 'volcano' effect.
Equipment
- Baking sheet
- Skillet
- Nonstick Pan
Ingredients
- 1 can refrigerated biscuit dough 16 oz
- 8 slices cooked bacon chopped
- 0.5 lb breakfast sausage pork or substitute
- 3 tbsp all-purpose flour
- 2 cups milk
- salt and black pepper to taste
- 4 large eggs
- 2 tbsp butter or oil for frying
- chopped chives or shredded cheese optional
Instructions
- Step 1: Prepare Biscuits. Preheat oven according to biscuit can instructions (usually 375°F/190°C). Place biscuits on a baking sheet, leaving space between them. Gently press a well into the center of each biscuit using fingers or a small glass bottom, being careful not to go all the way through. Bake for 10–12 minutes, or until golden brown. Let them cool slightly.
- Step 2: Make Sausage Gravy. While biscuits bake, brown breakfast sausage in a skillet over medium heat, breaking it up as it cooks. Drain excess grease if necessary. Sprinkle in the flour and stir with the sausage for about 1 minute. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook and stir for 4–5 minutes until the gravy is thickened. Season generously with salt and pepper to taste.
- Step 3: Fry Eggs. In a nonstick pan, melt butter or heat oil over medium heat. Carefully crack eggs into the pan. Fry sunny-side up or over easy until the whites are set but the yolks are still runny. Cook eggs last so they are hot and runny for assembly.
- Step 4: Assemble Volcanoes. Place warm biscuits on serving plates. Spoon a generous amount of hot sausage gravy into the well of each biscuit, allowing it to overflow slightly. Sprinkle chopped bacon over the gravy. Carefully slide one fried egg on top of each biscuit. Garnish with optional cheese or chives if desired.
- Step 5: Serve. Serve immediately and enjoy cutting into the egg to let the yolk cascade over the dish.
Notes
Substitutions & Additions: Use homemade biscuits, ground turkey, spicy sausage, veggie sausage, crispy prosciutto, crumbled ham, cayenne pepper, red pepper flakes, shredded cheddar or Monterey Jack cheese, or sliced green onions as variations. A poached egg can also be used.
Tips for Success: Don't press the biscuit well too deep. Adjust gravy thickness by adding more milk (if too thick) or simmering/using a slurry (if too thin). Fry eggs on medium heat to ensure runny yolks without crisping the whites. Prepare ingredients ahead of time and gently reheat gravy before assembling.
Storage: Best enjoyed immediately. Store leftover gravy, cooked sausage, and bacon separately in airtight containers in the refrigerator for 3-4 days. Biscuits can be stored at room temperature for 1-2 days. Fried eggs are best fresh and should not be stored with the assembled dish.