Old Virginia Breakfast

Name: Old Virginia Breakfast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. bacon; Salt and pepper to taste; 1/2 c. flour; Milk; Water; Firm tomatoes, sliced; Cornmeal; Salad oil; 1 1/2 c. self-rising flour; 1 egg, slightly beaten; 2 c. buttermilk

Eats Now Editorial Team · 1946 kcal · Breakfast

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Old Virginia Breakfast – a delicious recipe with bacon, Salt, flour, Milk, Water, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Breakfast

Servings: persons

1 lb. bacon
Salt and pepper to taste
1/2 c. flour
Milk
Water
Firm tomatoes, sliced
Cornmeal
Salad oil
1 1/2 c. self-rising flour
1 egg, slightly beaten
2 c. buttermilk

1
["Fry bacon; drain.", "Make gravy using bacon drippings, flour, salt, milk, and water to desired consistency.", "Dip tomatoes in cornmeal and fry.", "Make fritters using oil, self-rising flour, cornmeal, egg, and buttermilk.", "Fry on hot griddle in thin round cakes or fritters. On huge platter, place corn fritters, then top with alternate layers of gravy, fried tomatoes, and bacon. Start the stacking of layers again."]

1946

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. bacon, Salt and pepper to taste, 1/2 c. flour, Milk, and more.

Yes, Old Virginia Breakfast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1946 kcal
Category
Breakfast

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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