👩🍳 Instructions
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1
Preheat oven to 375°F (190°C). Arrange split English muffins on a baking sheet, cut-side up. Lightly brush with olive oil or melted butter. Toast in oven for 5-7 minutes until lightly golden and crisp. Remove and set aside.
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2
While muffins toast, prepare the gravy: Melt 1 tbsp butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in 1 cup milk, stirring constantly until gravy thickens (5-7 minutes). Season generously with salt and pepper. Remove from heat.
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3
In a medium bowl, whisk eggs with 1/4 cup milk/cream, salt, and pepper. Cook in a non-stick skillet over medium-low heat, stirring gently, until just set and fluffy. Do not overcook. Transfer to a bowl.
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4
In the same skillet, cook and crumble breakfast sausage over medium heat until browned. Drain excess grease and set aside.
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5
Assemble pizzas: Spread a generous spoonful of sawmill gravy over each toasted English muffin half. Top with scrambled eggs, then sausage crumbles, and finally, a sprinkle of shredded cheddar cheese.
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6
Return assembled pizzas to the baking sheet. Bake for 7-10 minutes, or until cheese is melted and bubbly and muffin edges are golden. Serve immediately, garnished with chives or hot sauce if desired.
💡 Notes
For meal prep, cook sausage, eggs, and gravy ahead of time. Store separately in the fridge for up to 3 days. Reheat components before assembling and baking. Feel free to swap cheddar for other melty cheeses like Colby Jack or Monterey Jack. For a vegetarian option, use sautéed veggies like mushrooms and spinach instead of sausage.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
22g
Total Fat
20g
Saturated Fat
8g
Carbs
30g
Fiber
2g
Sugar
4g
Sodium
550mg
Cholesterol
160mg
