It is a little heavy for breakfast for my tastes, yes. But it was originally used by people doing hard farm labor during the day who needed the calories and I do not at all fit that description so I respect the tradition even if I don't follow it.

Vegetable chunks in the gravy seems a little unusual but I totally see it fitting the dish if you don't want to make a separate vegetable side. But here's my little recipe, passed down my family for god knows how long. They didn't give me much, but they gave me this:

1. Take breakfast sausage in ground form. If you only have links and you want to replicate the original tradition, you can remove the casing to get at the sausage inside. Or just cut up the links if you don't want to waste the casing. If you don't have access to breakfast sausage or it's too expensive, this is the approximate spice mix to use in conjunction with ground pork: sage, thyme, rosemary, black pepper, nutmeg, allspice, ginger, red pepper flakes, coriander, garlic powder.
2. Cook breakfast sausage until you have toasty bits on the outside. Coat the sausage with flour, then cook for as long as you can without the flour burning. Then add milk, cook and stir until flour is incorporated with the milk into a sauce. Ratios are very forgiving, traditionally you'd use more milk and flour to get more mileage out of expensive meat.

Biscuits are also hella easy. Break cold butter (or whatever fat source you can afford, but not liquid oils) into chunks, mix into flour. Add buttermilk and baking soda, or milk and baking powder, then bake at 170 C until golden brown. Ratios are very forgiving as well.