We love to have breakfast for dinner about once a week. They had breakfast sausage and eggs on sale this week so of course we needed to have eggs and sausage. My kids love breakfast sandwiches and we decided to switch them up a bit by adding a layer of sausage gravy to the English muffins before piling on the eggs, cheese, and sausage.
Oh my! This simple layer of sausage gravy raised the bar on breakfast sandwiches in our house. WOW! The flavor was amazing and added just a bit of creaminess to the dish. Taste and adjust the spices in the gravy to your liking. We like it a bit peppery so it had almost a hot bite to it. Amazing!
- 1 Package of English Muffins
- 8 Eggs
- 1 lb Breakfast Sausage
- 8 oz Sharp Cheddar Cheese, shredded
- 2 cups whole milk
- 1/4 cup sausage drippings, add butter if you don’t have enough drippings
- 1/4 cup flour
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
Cook meat in a skillet over medium heat until well done. Remove from meat from pan and pour off all but 1/4 cup of fat.
To the meat drippings in the skillet, add the flour. Cook and stir over medium heat 4-5 minutes or until mixture starts to turn golden brown.
Slowly add milk, stirring constantly.
Cook gravy until it simmers and thickens to desired texture.
Toast English Muffins while gravy is cooking.
Make scrambled eggs in a second skillet over medium heat.
Place English Muffins on a baking sheet. Add gravy to the open faced toasted English Muffin then top with scrambled eggs, cheese and sausage.
Toast under broiler until cheese is bubbly and melted.