Rise and Shine with an English Muffin Breakfast Pizza

👩‍🍳 Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. 2

   In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until fully browned and no pink remains. Do not drain all the fat; leave about 2 tablespoons of drippings in the pan.
3. 3

   Reduce heat to medium. Sprinkle the flour over the cooked sausage and drippings, stirring constantly for 1 minute.
4. 4

   Gradually whisk in 2 cups of whole milk, scraping up any browned bits from the bottom of the pan. Continue whisking until the gravy thickens to your desired consistency, about 5-7 minutes. Season with 1/2 teaspoon black pepper and salt to taste. Set aside.
5. 5

   In a medium bowl, whisk together the 6 large eggs, 1/4 cup milk or cream, and a pinch of salt and pepper. In a separate non-stick skillet over medium heat, melt a small pat of butter or a drizzle of oil. Pour in the egg mixture and cook, stirring occasionally, until just set and fluffy. Do not overcook.
6. 6

   Arrange the split English muffins cut-side up on the prepared baking sheet. Spoon a generous amount of the warm sawmill gravy over each English muffin half, spreading to the edges.
7. 7

   Divide the scrambled eggs evenly among the muffins, spooning them over the gravy. Then, sprinkle shredded cheddar cheese over the eggs on each English muffin.
8. 8

   Bake for 8-12 minutes, or until the cheese is melted and bubbly, and the English muffin edges are lightly toasted and golden.
9. 9

   Carefully remove from the oven. If desired, garnish with chopped fresh chives or green onions. Serve immediately and enjoy!