WHAT’S FOR BREAKFAST?
Breakfast English Muffins and Gravy
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COOK TIME
10 min
TOTAL TIME
30 min
SERVINGS
10-14 muffins
These Breakfast English Muffins and Gravy are just like a classic diner breakfast, just a little easier and a lot more fun to assemble. Toasted English muffins get topped with creamy sausage gravy, fluffy scrambled eggs, and melty cheddar for an easy but hearty breakfast that is ready in less than 30 minutes!
I know you’ve already heard of biscuits and gravy and I know a lot of people absolutely love it, but strangely, I’ve never actually been a huge fan of it. I’m the one always going for the omelettes or waffles but after making it with English muffins, I can definitely see the appeal.
The best part about biscuits and gravy is obviously the sausage gravy. It starts right in the same skillet you cooked the sausage in, using the drippings, which means more flavor. With a little butter, flour, milk, and simple seasoning, it comes together quickly and tastes like the kind of classic breakfast gravy you’d get straight from a diner.
Now this breakfast takes it up a notch by adding eggs and cheese to the mix. And if you think that is starting to sound too heavy, don’t worry. Instead of having a biscuit underneath I use English muffins. English muffins are lighter than biscuits, which helps balance out the richness of the rest of the ingredients. They’re soft on the inside with just enough structure and those nooks and crannies that catch the gravy. They make the whole dish feel a little less heavy while still being comforting.
It’s the kind of breakfast that wears many hats as it works great for a Sunday brunch and is quick to whip up on a weekday. Everything comes together quickly and you can even prep parts of it ahead of time!
Ingredients You’ll Need
English Muffins – Sturdy enough to hold the gravy, eggs, and cheese while still staying light and slightly crisp once toasted.
Breakfast Sausage – Gives this breakfast its main savory flavor for the gravy and releases flavorful fat that becomes the foundation of the sauce. Pork breakfast sausage works best here, but any classic breakfast sausage with seasoning already mixed in will work.
Butter – Adds richness to both the gravy and the scrambled eggs while helping the flour cook smoothly without tasting raw.
Flour – Thickens the gravy and gives it that classic creamy diner-style texture.
Milk – Creates the creamy texture of the gravy and keeps it smooth and pourable.
Kosher Salt & Pepper – Balances the richness of the gravy and brings out the savory sausage flavor. Is also used in the eggs to help balance the flavor.
Eggs & Milk – Add protein and softness to the dish, creating a fluffy layer that balances the richness of the gravy.
Cheddar Cheese – Adds a melty, slightly sharp finish that ties all the layers together. Shred it yourself if possible.
How To Make English Muffins with Sausage Gravy
Prepare for baking: Preheat the oven to 325°F and line a sheet pan with parchment paper or foil. Split the English muffins in half, place them cut side up on the pan, and lightly butter each half.
Cook the sausage: Heat a large skillet or cast iron pan over medium-high heat and cook the breakfast sausage, breaking it up into small crumbles, until fully cooked and browned. Transfer the cooked sausage to a bowl, leaving the drippings in the pan to build the gravy.
Make the sausage gravy: Reduce the heat to medium and add the butter directly to the sausage drippings. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture forms a smooth paste and loses its raw flour smell. Slowly pour in the milk, whisking after each addition to keep the gravy smooth. Continue cooking for 3 to 4 minutes until thickened to a classic sausage gravy consistency, then season with kosher salt. Turn off the heat and set aside.
Toast the English muffins: Place the sheet pan in the oven and bake the English muffins for about 10 minutes, or until lightly golden and crisp around the edges. Remove from the oven and keep warm.
Scramble the eggs: In a medium bowl, whisk together the eggs, milk or heavy cream, and salt and pepper. Heat a separate skillet over medium-low heat, add butter, and once melted, pour in the egg mixture. Gently stir and pull the eggs toward the center until soft scrambled.
Assemble: Spoon warm sausage gravy over each toasted English muffin half, then top with some of the cooked sausage, scrambled eggs, and shredded cheddar cheese. Finish with an extra spoonful of gravy if desired, then serve immediately while everything is warm. Enjoy!
Expert Tips
Render the sausage until fully browned before removing it so the fat is clear rather than cloudy, which gives the gravy a cleaner flavor and better texture.
Cook the flour until it smells slightly nutty, not just combined, which prevents a raw flour taste from coming through.
Add the milk in small pours instead of all at once to control thickness and keep the gravy smooth.
Stop cooking the gravy slightly thinner than you want it since it thickens as it sits.
Use a rubber spatula when scrambling the eggs to gently pull them across the pan and create soft curds rather than broken, dry pieces.
Turn the heat off while the eggs still look glossy because carryover heat finishes them and keeps them tender under the gravy.
Assemble while all components are hot so the cheese melts naturally without needing extra heat or broiling.
If making ahead, store the gravy separately from the sausage so the texture stays creamy instead of thickening too much overnight.
Reheat gravy slowly over low heat with frequent stirring to maintain its smooth consistency and to avoid separation.
Ways To Customize
Swap pork breakfast sausage for turkey sausage to lighten things up while still keeping the gravy rich and savory.
Use sharp white cheddar instead of mild cheddar to add a more tangy bite that cuts through the creamy gravy.
Use whole wheat English muffins for a slightly nuttier flavor and a sturdy base that holds up well under the gravy.
Add a fried or over-easy egg on top instead of scrambled eggs for a richer finish with a runny yolk for a different way to enjoy.
Finish the assembled muffins under the broiler for a minute to melt the cheese completely and lightly brown the tops. Keep a close eye on them though!
Storage Instructions
Storing: This breakfast is best enjoyed right after assembling. Once assembled, the muffins do not store well because the gravy soaks into the English muffins and causes them to become soggy, and scrambled eggs tend to lose their soft texture as they cool and are reheated.
Freezing is not recommended for any of the components since dairy-based gravy can separate when thawed, eggs become watery and rubbery
Sausage Gravy Storage: Sausage gravy can be made up to three days in advance. Let it cool completely, then store it in an airtight container in the refrigerator. To reheat, warm the gravy slowly in a skillet over low heat, stirring frequently, and add a splash of milk as needed to loosen it back to a smooth, pourable consistency. Avoid reheating on high heat, which can cause the gravy to thicken too quickly or separate.
FAQ
How much fat should be left in the pan after cooking the sausage?
You want about 2–3 tablespoons of fat total. If there’s more, spoon some off.
Why does my gravy tighten up so much after sitting for a few minutes?
Flour-based gravies continue to thicken as they cool. Stir in a splash of warm milk right before serving to loosen it without diluting flavor.
Why does my gravy taste floury even though it looks done?
The roux didn’t cook long enough before adding milk. Let the butter and flour cook until it smells warm and slightly toasted before moving forward.
What’s the best gravy consistency for English muffins?
Aim for a gravy that slowly drips off a spoon rather than pours quickly. This coats the muffins without immediately soaking through them.
Do English muffins need to be fully toasted or just warmed?
They should be lightly toasted until the surface feels dry to the touch. This creates a barrier that helps them hold up under the gravy longer.
Can I assemble these and hold them in the oven for serving later?
Fully assembled muffins don’t hold well because steam softens the bread and tightens the eggs. Keep everything separate and assemble right before serving.
More Easy Breakfast Recipes
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Breakfast English Muffins and Gravy
Toasted English Muffins covered in sausage gravy, scrambled eggs, and cheese. Easy and delicious breakfast with classic flavors.
Ingredients
1 package English Muffins
1 lb breakfast sausage
2 Tablespoons butter, plus more for spreading
3 Tablespoon flour
2 cups milk
1/4 teaspoon kosher salt
6 eggs
1/4 cup milk or heavy cream
large pinch salt/pepper
1 Tablespoon butter
1–2 cups Cheddar Cheese, shredded
Instructions
1. In a skillet or cast iron pan, cook the sausage on medium high heat until cooked through. Remove sausage and set aside in a separate dish.
2. In the same pan, add 2 Tablespoons of butter on medium heat. Once melted, add 3 Tablespoons of flour. Whisk together to form a paste consistency. Whisk and cook for about 2 minutes then slowly add 2 cups of milk a little at a time and whisk after each addition.
3. Whisk and cook for another 3-4 minutes until the gravy starts to thicken. Add 1/4 teaspoon salt and whisk into the sauce. Once thickened to gravy consistency, turn heat off and set aside.
4. On a sheet pan, place the open faced English muffins. Butter each side and then bake in the oven at 325 degrees for about 10 minutes until starting to get brown.
5. In a medium bowl, whisk together 6 eggs and 1/4 cup milk or heavy cream plus a large pinch of salt and pepper. Place a skillet on medium low heat and add 1 Tablespoon butter. When melted, pour egg mixture into the skillet. Using a spatula, pull the edges into the center of the pan, continue to stir on low heat until scrambled eggs are cooked.
6. Remove English muffins from the oven and assemble the Breakfast English Muffins and Gravy. Spoon some of the gravy onto the English muffin, top with a bit of sausage, scrambled eggs and then shredded cheese on top of the eggs. Top with more gravy and then serve and enjoy!
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