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!