Sausage English Muffin and Cream Gravy Sandwich
Start your day with a bold, comforting twist on a breakfast classic: the Sausage English Muffin and Cream Gravy Sandwich. This hearty recipe combines golden-toasted English muffins, savory breakfast sausage patties, and perfectly cooked fried eggs, all smothered in rich, homemade cream gravy. Crafted with a velvety roux of butter, flour, and whole milk, this luscious gravy adds an indulgent Southern flair to every bite. Ready in just 30 minutes, this breakfast sandwich is a savory powerhouse that’s perfect for a weekend indulgence or standout brunch centerpiece. Serve it with extra gravy for dipping to elevate the experience to pure comfort-food bliss. Whether you're a sausage lover or a fan of creamy, gravy-drenched dishes, this recipe will satisfy all your cravings!
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Recipe Information
Ingredients
- 4 pieces English muffins
- 1 pound Ground breakfast sausage
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
- 1 teaspoon Vegetable oil
Instructions
Preheat a skillet over medium heat.
Divide the ground breakfast sausage into 4 equal portions. Shape each portion into a round patty slightly larger than an English muffin.
Place the sausage patties in the skillet and cook for 4-5 minutes on each side, or until browned and cooked through. Remove the patties from the skillet and set aside on a paper towel-lined plate.
In the same skillet, reduce the heat to medium-low and add 1 tablespoon unsalted butter. Once melted, sprinkle in 3 tablespoons of flour and whisk continuously to form a roux. Cook for 1-2 minutes until lightly golden.
Gradually pour in 2 cups of whole milk while whisking constantly to prevent lumps. Continue cooking and whisking until the gravy thickens, about 3-4 minutes.
Season the gravy with 1/4 teaspoon of salt and 1/2 teaspoon of black pepper. Adjust seasoning to taste, then set aside, keeping it warm.
Toast the 4 English muffins to golden brown using a toaster or under a broiler.
Heat 1 teaspoon of vegetable oil in a nonstick skillet over medium heat. Crack 4 eggs into the skillet and cook until the whites are set but the yolks are still runny, or to your desired level of doneness.
Assemble the sandwiches by layering a sausage patty on the bottom half of each toasted English muffin. Top with a fried egg and a generous spoonful of cream gravy. Place the top half of the muffin on each sandwich.
Serve immediately, optionally with additional gravy on the side for dipping.
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 12.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 208 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
