English Muffin Breakfast Pizza with Sausage, Eggs, and Gravy (Print version)
Toasted English muffins topped with peppery sausage gravy, soft scrambled eggs, crumbled sausage, and melted cheddar.
# Ingredients:
For the sausage gravy
01 -
8 oz (225 g) breakfast sausage
02 -
1 tablespoon unsalted butter, only if needed
03 -
2 tablespoons all-purpose flour
04 -
1 1/4 cups (300 ml) whole milk, plus more if needed
05 -
1/4 teaspoon kosher salt, or to taste
06 -
1/2 teaspoon black pepper
For the breakfast pizzas
07 -
4 English muffins, split
08 -
6 large eggs
09 -
2 tablespoons milk
10 -
1 tablespoon butter or oil for the eggs
11 -
1 cup (115 g) shredded cheddar cheese
12 -
2 tablespoons thinly sliced green onion
13 -
Hot sauce, optional for serving
# Instructions:
01 -
Cook the sausage in a large skillet over medium heat for 6-8 minutes, breaking it into small crumbles, until browned and cooked through. Transfer half of the crumbles to a plate for topping and leave the rest in the pan.
02 -
If the skillet looks dry, add 1 tablespoon butter. Stir in the flour and cook for 1 minute. Slowly whisk in the milk, then simmer for 3-5 minutes until thick enough to spoon over the muffins. Season with salt and pepper.
03 -
Set the split English muffins cut side up on a baking sheet. Toast until the cut sides are lightly golden and crisp around the edges.
04 -
Whisk the eggs with 2 tablespoons milk and a pinch of salt. Cook in butter or oil over medium-low heat, stirring gently, until just set and still soft.
05 -
Heat the broiler. Spoon sausage gravy over each toasted muffin half. Top with scrambled eggs, reserved sausage crumbles, and shredded cheddar.
06 -
Broil for 1-2 minutes until the cheese melts and bubbles. Sprinkle with green onion and serve hot with hot sauce if desired.
# Good to know:
01 -
Makes 8 individual English muffin pizzas.
02 -
Best served right after broiling while the muffin edges are crisp.
03 -
Gravy can be made up to 2 days ahead and reheated with a splash of milk.