12 Delicious Red Eye Gravy Southern Recipes

Venture into the heart of Southern comfort with our roundup of 12 Delicious Red Eye Gravy Southern Recipes! Whether you’re a seasoned chef or a curious newbie, these mouthwatering dishes promise to bring warmth and flavor to your table. From classic pairings to innovative twists, each recipe is a celebration of tradition and taste. Ready to elevate your cooking game? Let’s dive into the deliciousness!

Classic Red Eye Gravy with Ham

Ever find yourself staring into the abyss of your fridge at 4 AM, pondering the meaning of life and also breakfast? Let’s turn that existential crisis into a delicious Southern classic that’ll have you saying, ‘Who needs sleep when you have Red Eye Gravy?’

Ingredients

• 1 cup strong black coffee
• 1/2 cup water
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 slices cooked ham, about 1/2 inch thick

Instructions

1. Heat a large skillet over medium heat for 2 minutes until hot.
2. Add 1 tbsp unsalted butter to the skillet, swirling to coat the bottom as it melts.
3. Place 4 slices of cooked ham in the skillet, cooking for 2 minutes on each side to lightly brown. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Remove the ham from the skillet and set aside on a warm plate.
5. Pour 1 cup strong black coffee and 1/2 cup water into the skillet, scraping up any browned bits with a wooden spoon. Tip: Those bits are flavor gold, so make sure to get them all!
6. Bring the mixture to a boil over high heat, then reduce to a simmer for 5 minutes until slightly thickened. Tip: If the gravy reduces too quickly, add a splash more water to reach your desired consistency.
7. Season with 1/4 tsp salt and 1/4 tsp black pepper, stirring to combine.
8. Return the ham to the skillet, turning to coat each slice in the gravy, and heat for 1 minute.

Forget the snooze button; this gravy’s bold, coffee-kissed flavor and the ham’s savory sweetness are your wake-up call. Serve it over a pile of fluffy biscuits or grits for a breakfast that’s basically a hug in food form.

Red Eye Gravy Biscuits

Mornings just got a whole lot brighter with this Southern classic that’s as bold as your first cup of coffee. Red Eye Gravy Biscuits are the love child of flaky buttermilk biscuits and a rich, coffee-infused gravy that’ll have you licking your plate clean—no judgment here.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold
• 3/4 cup buttermilk
• 1 cup strong brewed coffee
• 1/2 cup ham drippings
• 1 tbsp brown sugar

Instructions

1. Preheat your oven to 450°F (232°C) to ensure it’s hot enough for the biscuits to rise beautifully.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt for the biscuit dough.
3. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs, keeping the butter cold for flaky layers.
4. Stir in 3/4 cup buttermilk just until the dough comes together; overmixing leads to tough biscuits.
5. Turn the dough onto a floured surface, gently pat to 1-inch thickness, and cut into rounds.
6. Bake for 12-15 minutes or until golden brown, rotating the pan halfway for even baking.
7. While biscuits bake, combine 1 cup strong brewed coffee, 1/2 cup ham drippings, and 1 tbsp brown sugar in a skillet over medium heat.
8. Simmer the gravy for 5-7 minutes, stirring occasionally, until slightly thickened.
9. Split warm biscuits and generously spoon the red eye gravy over the top.

Crave-worthy doesn’t even begin to cover it—the biscuits are impossibly light, with a crust that gives way to a tender interior, all smothered in a gravy that’s smoky, slightly sweet, and utterly addictive. Serve them with a side of sunny-side-up eggs for a breakfast that’s sure to impress.

Southern Fried Chicken with Red Eye Gravy

Y’all ready to dive into a dish that’s as bold and unapologetic as a summer day in Georgia? Southern Fried Chicken with Red Eye Gravy isn’t just food; it’s a crispy, juicy, coffee-kissed hug for your soul.

Ingredients

• 4 cups buttermilk
• 1 tbsp hot sauce
• 2 cups all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 4 chicken thighs
• 4 chicken drumsticks
• 2 cups vegetable oil
• 1 cup strong brewed coffee
• 1/2 cup ham drippings
• 1 tbsp brown sugar

Instructions

1. In a large bowl, whisk together 4 cups buttermilk and 1 tbsp hot sauce. Add 4 chicken thighs and 4 chicken drumsticks, ensuring they’re fully submerged. Cover and refrigerate for 12 hours.
2. In another bowl, mix 2 cups all-purpose flour, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tsp salt, and 1 tsp black pepper.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Let sit on a wire rack for 15 minutes.
4. Heat 2 cups vegetable oil in a deep skillet to 350°F. Fry chicken in batches, 6 minutes per side, until golden and internal temperature reaches 165°F. Drain on paper towels.
5. In a saucepan, combine 1 cup strong brewed coffee, 1/2 cup ham drippings, and 1 tbsp brown sugar. Simmer over medium heat for 5 minutes, stirring occasionally.
6. Serve chicken hot, drizzled with red eye gravy. Tip: For extra crunch, double-dredge the chicken. Tip: Keep oil temperature steady for even cooking. Tip: Use leftover gravy as a savory coffee dip for biscuits.

Dang, that’s good! The chicken’s crust shatters like your resolve on a diet, revealing meat so tender it practically waves at you. Pair it with the gravy’s smoky-sweet kick, and you’ve got a plate that’ll make any meal feel like a Sunday supper.

Red Eye Gravy and Grits

Just when you thought breakfast couldn’t get any better, along comes Red Eye Gravy and Grits to prove you wrong. This Southern classic is like a wake-up call for your taste buds, combining the rich, coffee-infused gravy with creamy, buttery grits in a way that’ll have you questioning why you ever settled for plain old toast.

Ingredients

• 1 cup strong brewed coffee
• 1/2 cup ham drippings
• 1 tbsp all-purpose flour
• 1 cup water
• 1 cup stone-ground grits
• 4 cups water
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 1/2 cup shredded cheddar cheese

Instructions

1. In a medium saucepan over medium heat, combine 1 cup strong brewed coffee and 1/2 cup ham drippings. Bring to a simmer.
2. Whisk in 1 tbsp all-purpose flour until fully incorporated, then slowly add 1 cup water, continuing to whisk to prevent lumps.
3. Reduce heat to low and let the gravy simmer for 10 minutes, stirring occasionally, until thickened. Tip: For a smoother gravy, strain it through a fine mesh sieve before serving.
4. In a separate large saucepan, bring 4 cups water and 1/2 tsp salt to a boil over high heat.
5. Gradually whisk in 1 cup stone-ground grits, then reduce heat to low. Cover and simmer for 20 minutes, stirring every 5 minutes to prevent sticking. Tip: For extra creamy grits, replace half the water with milk.
6. Remove grits from heat and stir in 2 tbsp unsalted butter and 1/2 cup shredded cheddar cheese until melted and smooth. Tip: Let the grits sit covered for 5 minutes off the heat to thicken to the perfect consistency.
7. Serve the creamy grits in bowls, topped generously with the red eye gravy.

Bold flavors and comforting textures make this dish a standout. The gravy’s deep, savory notes paired with the creamy, cheesy grits create a harmony that’s hard to resist. Try serving it with a side of crispy bacon or a sunny-side-up egg for an extra decadent twist.

Country Ham with Red Eye Gravy

Picture this: a dish so Southern, it practically whispers sweet nothings in a drawl. Country Ham with Red Eye Gravy isn’t just breakfast; it’s a wake-up call for your taste buds, combining salty, savory, and a hint of coffee magic.

Ingredients

• 1 lb country ham slices
• 1 cup strong black coffee
• 1 tbsp brown sugar
• 1 tbsp unsalted butter
• 1/2 cup water

Instructions

1. Heat a large skillet over medium-high heat until hot, about 2 minutes.
2. Add the country ham slices to the skillet. Cook for 3 minutes on each side, or until nicely browned and slightly crispy at the edges.
3. Remove the ham from the skillet and set aside on a warm plate. Tip: Keep the drippings in the skillet for the gravy; that’s where the flavor’s at!
4. Lower the heat to medium. Add the brown sugar and butter to the skillet, stirring until the sugar dissolves and the mixture bubbles, about 1 minute.
5. Pour in the black coffee and water, scraping the bottom of the skillet to loosen any browned bits. Tip: Those bits are gold for flavor, so don’t skip this step!
6. Bring the mixture to a simmer and let it cook for 5 minutes, or until the gravy thickens slightly. Tip: If the gravy reduces too much, add a splash more water to reach your desired consistency.
7. Return the ham to the skillet, turning to coat each slice in the gravy. Heat for an additional 1 minute to warm through.

Every bite of this dish is a harmony of salty ham and the rich, slightly bitter gravy, with a sweetness that ties it all together. Serve it over a pile of fluffy biscuits or grits for a breakfast that’ll have you saying ‘y’all’ by the second bite.

Red Eye Gravy Pork Chops

Today’s the day to shake up your dinner routine with a dish that’s as bold in flavor as it is in name. ‘Red Eye Gravy Pork Chops’ are here to prove that pork can party just as hard as any other protein, especially when it’s swimming in a gravy that’s got more kick than your morning coffee.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1 cup strong brewed coffee
• 1/2 cup water
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp vegetable oil.
2. Season both sides of the pork chops with 1 tsp salt and 1/2 tsp black pepper.
3. Once the oil is shimmering, add the pork chops to the skillet. Sear for 4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure a perfect sear.
4. Remove the pork chops from the skillet and set aside on a plate.
5. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
6. Whisk in 2 tbsp all-purpose flour to create a roux, cooking for 1 minute until golden. Tip: Keep stirring to prevent burning.
7. Slowly pour in 1 cup strong brewed coffee and 1/2 cup water, whisking constantly to combine with the roux.
8. Bring the mixture to a simmer and cook for 3 minutes, until the gravy thickens. Tip: If the gravy is too thick, add a little more water to reach your desired consistency.
9. Return the pork chops to the skillet, spooning the gravy over them. Cook for an additional 2 minutes to heat through.

Final thoughts: These pork chops are a symphony of savory and bold, with the coffee-infused gravy adding a depth of flavor that’s unexpectedly delightful. Serve them over a mound of creamy mashed potatoes to soak up every last drop of that rich, flavorful gravy.

Biscuits and Red Eye Gravy Breakfast

Howdy, breakfast lovers! Ever stumbled out of bed craving something that’ll kickstart your day with a punch? Well, buckle up, because we’re diving fork-first into a Southern classic that’s as bold as your morning alarm—Biscuits and Red Eye Gravy. It’s the kind of meal that whispers sweet nothings to your taste buds while giving your sleepy soul a gentle nudge (or maybe a full-on shove) into wakefulness.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 3/4 cup whole milk
• 4 slices thick-cut ham
• 1 cup strong brewed coffee
• 1 tbsp brown sugar
• 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 450°F. This ensures your biscuits get that perfect golden rise.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt. Tip: Sifting the flour can lead to fluffier biscuits.
3. Cut in 1/4 cup cold unsalted butter until the mixture resembles coarse crumbs. The colder the butter, the flakier your biscuits will be.
4. Stir in 3/4 cup whole milk until just combined. Overmixing leads to tough biscuits, so show some restraint.
5. Turn the dough onto a floured surface, knead lightly, and roll out to 1-inch thickness. Cut into rounds and place on a baking sheet.
6. Bake for 10-12 minutes or until golden brown. Keep an eye on them; they go from golden to gone in a flash.
7. While the biscuits bake, cook 4 slices thick-cut ham in a skillet over medium heat until browned. Remove and set aside.
8. In the same skillet, add 1 cup strong brewed coffee and 1 tbsp brown sugar, scraping up the browned bits from the ham. Simmer until reduced by half, about 5 minutes.
9. Stir in 1 tbsp unsalted butter until melted and glossy. This adds a rich finish to your gravy.
10. Split the warm biscuits, top with ham, and drizzle generously with the red eye gravy.

Crumbly, buttery biscuits meet the bold, coffee-kissed gravy in a breakfast that’s anything but shy. Serve it with a side of sunny-side-up eggs for a plate that’s as photogenic as it is delicious, or go rogue and use it as the filling for a breakfast sandwich that’ll have you questioning all your life choices up until this moment.

Red Eye Gravy Smothered Steak

Now, let’s dive into a dish that’s as bold and unapologetic as your Aunt Linda’s opinions at Thanksgiving—Red Eye Gravy Smothered Steak. This Southern classic is the culinary equivalent of a bear hug, packing a punch of flavor that’ll have you coming back for seconds before you’ve even finished your first plate.

Ingredients

• 1.5 lbs ribeye steak
• 1 cup strong brewed coffee
• 1/2 cup beef broth
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil.
2. Season both sides of the 1.5 lbs ribeye steak with 1 tsp salt and 1/2 tsp black pepper.
3. Once the skillet is hot, add the steak and sear for 4 minutes on each side for medium-rare, or until desired doneness. Tip: Don’t move the steak around too much to get a perfect crust.
4. Remove the steak from the skillet and let it rest on a plate, covered loosely with foil.
5. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
6. Whisk in 1 tbsp all-purpose flour and cook for 1 minute to create a roux. Tip: Keep stirring to avoid burning the roux.
7. Slowly pour in 1 cup strong brewed coffee and 1/2 cup beef broth, whisking constantly to combine with the roux.
8. Bring the mixture to a simmer and cook for 5 minutes, or until the gravy thickens. Tip: If the gravy is too thick, add a splash more beef broth to reach your desired consistency.
9. Return the steak to the skillet, spooning the gravy over it, and heat for 1 minute to warm through.

With its rich, coffee-infused gravy clinging to a perfectly seared steak, this dish is a symphony of bold flavors and textures. Serve it over a heap of creamy mashed potatoes or alongside some buttery biscuits to soak up every last drop of that glorious gravy.

Red Eye Gravy Over Mashed Potatoes

Oh, you thought gravy was just a sidekick to your mashed potatoes? Think again! This Red Eye Gravy is about to take center stage, turning your humble spuds into a dish that’s anything but ordinary. It’s like giving your taste buds a wake-up call they didn’t know they needed.

Ingredients

• 1 cup strong brewed coffee
• 1/2 cup ham drippings
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups mashed potatoes

Instructions

1. Heat the ham drippings in a skillet over medium heat until shimmering, about 2 minutes.
2. Sprinkle the flour over the drippings, whisking constantly to form a smooth roux, about 1 minute.
3. Slowly pour in the brewed coffee, continuing to whisk to prevent lumps, and bring to a simmer.
4. Season with salt and pepper, then reduce the heat to low and let the gravy thicken for 5 minutes, stirring occasionally.
5. While the gravy simmers, reheat the mashed potatoes in a separate pot over low heat, stirring gently to avoid drying them out.
6. Once the gravy has reached your desired consistency, remove from heat.
7. Spoon the warm mashed potatoes onto plates and generously ladle the red eye gravy over the top.

This dish delivers a creamy, comforting base with a gravy that’s rich, slightly tangy, and utterly unforgettable. Try serving it with a side of crispy fried onions for an extra crunch that’ll make your heart sing.

Southern Style Red Eye Gravy and Eggs

Y’all ready to dive into a breakfast that packs more punch than a rooster at dawn? Southern Style Red Eye Gravy and Eggs is the dish that’ll have you licking your plate clean, with its rich, coffee-infused gravy and perfectly cooked eggs. It’s the kind of meal that turns morning grogginess into a full-blown food celebration.

Ingredients

• 4 slices country ham
• 1 cup strong black coffee
• 4 large eggs
• 2 tbsp unsalted butter
• 1/4 cup water
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat a large skillet over medium heat and add the country ham slices. Cook for 3-4 minutes on each side until nicely browned. Remove ham and set aside, keeping the drippings in the skillet.
2. Pour the black coffee into the skillet with the ham drippings. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Tip: This step is key for building flavor, so don’t rush it.
3. Add water to the skillet and continue to simmer the gravy for 5 minutes, allowing it to reduce slightly. Season with salt and pepper.
4. In a separate non-stick skillet, melt the butter over medium-low heat. Crack the eggs into the skillet and cook for 3-4 minutes for sunny-side up, or flip and cook for an additional minute for over-easy. Tip: For perfectly runny yolks, keep the heat low and steady.
5. Divide the ham slices among plates, top with the eggs, and generously drizzle with the red eye gravy. Tip: Serve with a side of warm, buttered biscuits to soak up every last drop of that delicious gravy.

Rich and robust, the gravy’s coffee kick pairs beautifully with the salty ham and creamy eggs. Try serving it over a pile of crispy hash browns for a breakfast that’s downright legendary.

Red Eye Gravy Beef Tips

Whisk yourself away to flavor town with this hearty, Southern-inspired dish that’s as bold as your grandma’s opinions at Thanksgiving. Red Eye Gravy Beef Tips are the culinary equivalent of a warm hug, packed with rich, coffee-kissed gravy that’ll have you questioning why you ever settled for plain ol’ brown gravy.

Ingredients

• 2 lbs beef sirloin tips
• 1 cup strong brewed coffee
• 1/2 cup beef broth
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season beef tips with salt, pepper, and garlic powder, then add to the skillet. Sear for 3-4 minutes per side until deeply browned. Tip: Don’t crowd the pan to ensure a good sear.
3. Remove beef tips from the skillet and set aside on a plate.
4. Reduce heat to medium and melt butter in the same skillet. Sprinkle flour over the butter, whisking constantly to create a roux, about 1 minute. Tip: Keep the roux moving to prevent burning.
5. Slowly pour in coffee and beef broth, whisking continuously to combine with the roux. Bring to a simmer.
6. Return beef tips to the skillet, coating them in the gravy. Simmer for 10 minutes, or until the gravy thickens and the beef is cooked through. Tip: For an extra kick, add a splash of hot sauce to the gravy.

Heavenly doesn’t even begin to cover it—the beef is tender, the gravy is luxuriously velvety with a hint of coffee bitterness, and serving it over a mound of creamy mashed potatoes is nothing short of a revelation.

Red Eye Gravy Cornbread

Kickstart your morning with a dish that’s as bold as your coffee cravings—Red Eye Gravy Cornbread. This Southern classic gets a caffeinated twist, blending the rich, savory depth of red eye gravy with the sweet, crumbly comfort of cornbread. It’s the kind of meal that whispers sweet nothings to your soul before you’ve even had your first sip of joe.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup strong brewed coffee
• 1/2 cup ham drippings
• 1 tbsp butter

Instructions

1. Preheat your oven to 425°F and grease a 9-inch cast iron skillet with butter.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Tip: For extra fluffy cornbread, sift your dry ingredients to eliminate lumps.
4. In another bowl, mix milk, vegetable oil, and egg until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Tip: Overmixing leads to tough cornbread; a few lumps are perfectly fine.
7. Pour the batter into the prepared skillet and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
8. While the cornbread bakes, combine coffee and ham drippings in a saucepan over medium heat.
9. Simmer the mixture for 10 minutes, stirring occasionally, until slightly thickened.
10. Tip: For a smoother gravy, strain the mixture before serving to remove any ham bits.
11. Serve the warm cornbread sliced, drizzled generously with the red eye gravy.

Unbelievably moist with a crispy edge, this cornbread soaked in red eye gravy offers a delightful contrast of textures. The gravy’s smoky, slightly bitter notes elevate the cornbread’s sweetness, making it a breakfast (or anytime) dish that’s hard to forget. Try serving it alongside sunny-side-up eggs for a meal that’s truly over-easy to love.

Conclusion

You’ve just explored a treasure trove of Southern comfort with our 12 Delicious Red Eye Gravy Southern Recipes. Each dish promises to bring warmth and flavor to your table, showcasing the rich culinary traditions of the South. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking, y’all!