Eggs and Sausage Gravy

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.

4 eggs
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.

Egg and Gravy
Gooey, yolky, hot saucy – yummmmmmm!

Ladle gravy over warm muffins and top with the eggs. Splash with additional hot sauce as needed.

The Verdict: ★★★★★
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.

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