English Muffin Breakfast Pizza
A delightful breakfast pizza featuring toasted English muffins topped with scrambled eggs, savory sausage, gooey cheese, and rich sawmill gravy.
Ingredients
Main Ingredients
- 1 package English muffins (split into halves) Use your favorite brand of English muffins.
- 8 large eggs Use fresh eggs for better flavor.
- 1 lb breakfast sausage Feel free to substitute with turkey sausage or plant-based options.
- 8 oz mild cheddar cheese, thinly sliced Can be swapped with other cheeses.
For Sawmill Gravy
- 1/4 cup sausage drippings (or add butter if needed) Reserve from cooking the sausage.
- 1/4 cup all-purpose flour For thickening the gravy.
- 2 cups milk Add more for a thinner gravy.
- 1/2 tsp salt (or to taste) Adjust according to preference.
- 1/4 tsp black pepper (or to taste) Adjust according to preference.
Instructions
Preparation
- Cook the breakfast sausage in a skillet over medium heat for about 5-7 minutes until fully cooked. Remove the sausage from the skillet, reserving 1/4 cup of drippings.
- Whisk in the all-purpose flour into the drippings in the skillet to create a roux. Cook for 5-10 minutes until golden.
- Gradually whisk in the milk, stirring until the gravy thickens. Season with salt and black pepper.
- While the gravy is thickening, toast the English muffins lightly to prevent sogginess.
- In another skillet, scramble the eggs with a dash of milk over medium heat for about 3-4 minutes until soft and fluffy.
Assembly
- Preheat the broiler. Layer each toasted English muffin half with sawmill gravy, followed by scrambled eggs, crumbled sausage, and a slice of cheddar cheese.
- Place the muffins under the broiler for 1-2 minutes until the cheese is bubbly and golden.
- Serve hot with fresh herbs, fruit, or spicy condiments as desired.
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Notes
Feel free to customize toppings with your favorite veggies or sauces. Store leftovers in the refrigerator for up to 2-3 days.