In a large skillet over medium heat, melt the butter. Add the breakfast sausage and chopped bacon. Cook, breaking up the sausage, until browned and bacon is nearly crisp, about 10 minutes.

Stir in the green onions and sauté until fragrant and softened, about 3 minutes.

Sprinkle the flour over the meat mixture and stir constantly for 2 minutes to cook out the raw taste.

Slowly pour in the milk, whisking continuously to prevent lumps. Bring to a gentle simmer, stirring until the gravy thickens, about 5–7 minutes.

Season with salt and pepper. If gravy becomes too thick, stir in a splash more milk until you reach your desired consistency.

Remove from heat and serve immediately over biscuits, fried chicken, or mashed potatoes.