Breakfast at Graceland did not always arrive in the morning. Elvis Presley often kept late hours, and his longtime cook Mary Jenkins Langston recalled carrying substantial breakfast trays upstairs whenever he was ready to eat. Among the dishes she described were homemade biscuits fried in butter, sausage patties, scrambled eggs, and occasionally bacon.

This platter recreates the combination documented in Jenkins Langston’s recollections. It is not a verbatim Graceland kitchen formula; the ingredient proportions and techniques below are written for a manageable family breakfast.

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Recipe Information

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Intermediate (3 of 5)
Cost: Economical ($$ of $$$$$)
Region/Ethnic Origin: Southern United States

Ingredients

For the Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk, plus a little more if needed
• 2 tablespoons unsalted butter, for skillet-frying the baked biscuits

For the Sausage and Eggs

• 1 pound bulk breakfast sausage
• 8 large eggs
• 1/4 cup whole milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter, for the eggs
• 4 slices bacon (optional)

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, baking soda, and 1 teaspoon salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-size pieces.
3. Stir in the buttermilk just until a shaggy dough forms. Turn it onto a lightly floured surface, fold it gently over itself three times, and pat to a thickness of about 3/4 inch.
4. Cut 8 biscuits with a 2 1/2-inch cutter, pressing straight down without twisting. Arrange on the baking sheet and bake for 12 to 15 minutes, until risen and golden.
5. Meanwhile, divide the sausage into 8 equal patties. Cook in a large skillet over medium heat for approximately 4 to 5 minutes per side, until well browned and the center reaches 160°F. Keep warm.
6. If serving bacon, cook it in a separate skillet until crisp, then drain on paper towels.
7. Whisk the eggs, milk, 1/4 teaspoon salt, and pepper until blended. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Add the eggs and stir gently with a spatula until softly set and no liquid egg remains.
8. Split the warm baked biscuits. Melt 2 tablespoons butter in a clean skillet over medium heat and briefly toast the cut sides of the biscuits in the butter, approximately 1 minute, until lightly golden.
9. Serve each person two biscuits, two sausage patties, and one-quarter of the scrambled eggs. Add bacon if desired and serve immediately.

Kitchen Notes

The biscuits are baked first, then butter-toasted in a skillet to suggest the richly buttered preparation Mary Jenkins Langston remembered. This adaptation avoids claiming that she used the same exact dough or frying sequence. Keep the biscuit butter cold for a tender crumb, and cook the eggs last so they reach the table hot.

A Little Graceland History

The Easter egg is the clock. Nancy Rooks recalled that Elvis’s first meal of the day might be served around 5 p.m., because he often slept through the morning. At Graceland, breakfast was defined by when Elvis woke up—not by the hour on the kitchen wall.

Historical Recipe Disclaimer: This collection celebrates foods documented as favorites of Elvis Presley through historical accounts, interviews, family recollections, and published materials. Unless specifically identified as an authenticated historical recipe, the preparations presented here are carefully researched interpretations rather than exact reproductions of dishes served at Graceland. Carter Family Recipes is an independent culinary publication and is not affiliated with or endorsed by Elvis Presley Enterprises, Graceland, or the Presley estate.