I often crave biscuits and gravy for breakfast, but I’m no baker and usually don’t have the time (or inclination) to whip up a batch of biscuits from scratch. By substituting English muffins for biscuits and slapping a soft-cooked egg on top (just because I can) I turned this into a no-muss, no-fuss breakfast that I can make whenever the mood strikes.
2 gluten-free English muffins, toasted (I like Food for Life)
1 pound pork breakfast sausage
2 cups whole milk
2 tablespoons gluten-free baking mix
1 teaspoon hot sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
Brown the sausage in a large skillet over medium-high heat. Do not drain. Add the baking mix and cook over low heat for 5 minutes until it starts to form a roux and begins to brown.
Remove pan from heat and stir in the milk a little at a time. Scrape the bottom to get up any brown bits. Return to medium-high heat and stir occasionally until gravy comes to a simmer and starts to thicken, about 10 minutes. Add the hot sauce, salt, and black pepper and stir to combine. Reduce heat to low.
In a non-stick fry pan, fry the eggs over medium heat until the whites start to set. Cover the pan with a lid and let cook for another minute or so until the yolks have just started to set.
Ladle gravy over warm muffins and top with the eggs. Splash with additional hot sauce as needed.
The English muffins aren’t quite as decadent as biscuits, but the soft egg makes up for it. The big plus is that I can have this on the table in under 20 minutes.