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](https://i0.wp.com/www.food-fire.com/wp-content/uploads/2015/03/eggsgravy-3010144.jpg?resize=610%2C458)
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.