These are easy to make and delicious.
You can also add diced bell peppers (cook when browning the sausage)
Using turkey breakfast sausage instead of pork sausage cuts down on fat and is healthier
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1 pkg. Thomasville English Muffins (buttermilk, plain or whole wheat)
1 lb. breakfast sausage (I use Jenni-O turkey breakfast sausage in a tube) – save drippings
8 eggs, scrambled
2 t. butter
dash of milk
8 oz. mild cheddar cheese, thin sliced or shredded
sliced green onion, optional for garnish
1/4 c. sausage drippings (add olive oil or butter, if you don't have enough drippings)
1/4 c. unbleached all-purpose white flour
2 c. milk
1/2 t. salt or to taste
1/4 t. pepper or to taste
Sausage: Cook sausage in large fry pan until well done. Remove sausage from pan and pour off all but ¼ cup of fat. There isn’t much fat when you use turkey sausage, so add olive oil or butter to the pan to equal 1/4 cup (to make the gravy).
Sawmill Gravy: Add flour to the meat drippings (or olive oil/butter) in the skillet. Cook and using a whisk, stir constantly over medium heat 5 to 10 minutes or until mixture starts to turn golden. (This burns away the raw flour flavor which must be done before liquid is introduced). Slowly add milk, whisking constantly. Cook gravy until it boils and thickens. Season with salt and pepper, then set aside.
Eggs: In another non-stick skillet, scramble eggs; add a little butter to the pan. Add a small dash of milk to the eggs to make them fluffier, if desired. Set aside.
Assemble: Preheat oven to 375 or 400 degrees. Split English muffins and arrange cut side up on a baking sheet. Toast 2 to 3 minutes to firm them up.
Remove pan from oven. Add a little gravy to the open-faced toasted English Muffin halves. Top with scrambled eggs, cheese and crumbled sausage.
Place pan back in the oven until cheese is bubbly and melted. If desired, garnish with sliced green onions or cracked black pepper.
Serve immediately.
Serves 8.