This delicious breakfast bowl with scrapple, scrambled eggs, gravy, bacon and cheese was inspired by a local restaurant’s breakfast bowl, which my husband ordered and loved! This homemade breakfast bowl was an even bigger hit, because we could make it to taste with our favorite toppings and ingredients. The best part about this breakfast bowl… is that you can prep most of the components ahead of time! If you do not have scrapple available, you can also use Amish fried mush or cubed toast pieces for the base of this yummy, yet easy breakfast bowl. If you love a good savory breakfast idea, you may also enjoy Cheesy Bacon Quiche or Amish Breakfast Casserole.
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Easy Breakfast Bowl (with Scrapple, Scrambled eggs, Sausage Gravy & Bacon)
- Saucepan (linked below)
- Large non-stick skillet (linked below)
- bowls (linked below)
- Spatula (linked below)
- 1 pound sliced scrapple or cornmeal mush or 6-8 slices of toast, cubed
For the Sausage Gravy:
- 1 pound sausage
- 3 tablespoons all purpose flour heaping *see note
- 2 1/2 cups whole milk
- 1/3 teaspoon salt or add to taste
- 1/8 teaspoon ground black pepper
- 2 tablespoons butter
For the Scrambled Eggs
- butter for frying
- 6-8 large eggs
- salt and pepper (to taste)
- 1/2 cup shredded cheddar cheese
- cooked and crumbled bacon
- shredded cheddar cheese
- Make the sausage gravy by frying the sausage until cooked through and browned. Stir in the flour until well combined with the sausage, then add milk and bring to a light boil over medium-high heat while continuing to stir rapidly. Cook and stir for several minutes until the gravy is thickened, then stir in salt, pepper and butter. Remove from heat.
- Fry the scrapple or mush in a large non-stick skillet (coated with butter for scrapple or oil/lard for mush) until the scrapple or mush is browned/golden on both sides and cooked through.
- Beat the eggs in a medium sized bowl, then whisk in salt and pepper (or add later to taste). Scramble the eggs over medium heat on a non-stick skillet coated with butter. Stir in the shredded cheese half-way through cooking the eggs. Once the eggs are cooked through and the cheese is melted into the eggs, remove from heat.
- Place several pieces of fried scrapple, mush or cubed toast into a bowl *see note. Top with the hot scrambled eggs, then add the warm sausage gravy. Sprinkle shredded cheese over top and allow to melt, then sprinkle crumbled bacon pieces over top. Serve and enjoy!
Equipment needed for this Easy Breakfast Bowl:
- Saucepan A 2-3 quart saucepan is needed to cook the sausage gravy in. I prefer to use my 2 quart farberware saucepan (not an ad).
- Large non-stick skillet/s You can use a large non-stick skillet to fry the scrapple or mush in, and then scramble the eggs in the same skillet to save dishes. Or you can use two separate skillets if you wish to get breakfast done faster.
- Bowls Pretty individual bowls will make this breakfast bowl even more fun for the whole family!
- Spatula A spatula is useful to have for scrambling the eggs, flipping the scrapple or mush etc.
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Ingredients needed for these Easy Breakfast Bowls: Sausage gravy (milk, sausage, flour, salt and pepper, butter), sliced scrapple, mush, or toast, scrambled eggs (butter for frying, salt and pepper, shredded cheese), shredded cheddar cheese for topping and crumbled, cooked bacon.
Step 1: Brown the sausage for sausage gravy, then whisk in the flour until well combined into the meat. Add milk and bring to a light boil while stirring constantly. Cook until thickened, then stir in salt, pepper and butter and remove from heat.
Adding butter to the sausage gravy is optional, but we have found adding it in really enhances the flavor of the gravy and makes it even smoother.
Step 2-3: Fry the scrapple or mush until browned or golden on both sides (or toast the bread if using toast). Scramble the eggs seasoned with salt and pepper, and stir in the shredded cheese while scrambling. Cook bacon if not pre-cooked.
Step 4: Place the fried scrapple, mush or cubed toast pieces on the bottom of your dinner bowl.
Step 4 continued: Add a layer of scrambled eggs on top of the scrapple, mush or toast.
Step 4 continued: Add a layer of sausage gravy on top of the scrambled eggs.
Step 4 continued: Top the warm sausage gravy with shredded cheddar cheese and allow to melt, then add crumbled bacon bits.
Serve the breakfast bowls and enjoy!
Prep ahead Notes:
You can prep the gravy, bacon, scrapple and scrambled eggs ahead of time, then simply heat them back up before compiling the breakfast bowls. I prefer my scrambled eggs fresh so I prep everything else a day or two ahead, then make the scrambled eggs on the morning I wish to serve these easy breakfast bowls.
The sausage gravy, bacon, scrambled eggs and fried scrapple (or mush) can be prepped and kept in the refrigerator for 3-4 days.
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