Breakfast English Muffins and Gravy are definitely going to be something you put on your breakfast list. Strangely, I have never been a huge Biscuits and Gravy person. When out to breakfast, I usually go for the omelette or waffles. But my breakfast order may be changed for good because I completely see the appeal.
Okay, let’s be honest I’ll probably make Dave order the Biscuits and Gravy and I’ll order the Omelette and then eat half of both.
Sausage Gravy is easy to make and starts with the oil leftover in the skillet from cooking the sausage. Both delicious and less pans to clean, winning all around. Add some butter, flour, milk plus a little salt and pepper and you have some gravy. So easy to make. Also, this gravy is a great one to make ahead and then heat up later when you want to make this breakfast.
Honestly, because they are easy. I love a good biscuit but by I usually have English Muffins on hand and biscuits seem to need some planning or picking up the tube dough.
The English Muffins are a great vehicle for the sausage gravy, scrambled eggs, and cheese.
Check out this easy and yummy recipe and video below and let me know what you think! Also, be sure to check out these other delicious breakfast recipes too!
Toasted English Muffins covered in sausage gravy, scrambled eggs, and cheese. Easy and delicious breakfast with classic flavors.
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
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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