Sausage, English Muffin, and Cream Gravy Sandwich

Name: Sausage, English Muffin, and Cream Gravy Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large eggs; 2 tablespoons cold water; 6 green onions, white and green parts, thinly sliced, plus chopped green onion tops, for garnish; Salt and freshly ground black pepper; 4 tablespoons unsalted butter; 4 thick cut English muffins, toasted; Sausage and Gravy, recipe follows; 1 cup grated Monterey jack or white Cheddar cheese; 1 pound breakfast sausage, casings removed; 1/2 large onion or 1 small onion, finely chopped; 1 jalapeno chile, finely chopped; 2 tablespoons all-purpose flour; 1 1/2 cups whole milk; 1 tablespoon finely chopped fresh sage leaves; Salt and freshly ground black pepper

Servings: persons

10 large eggs
2 tablespoons cold water
6 green onions, white and green parts, thinly sliced, plus chopped green onion tops, for garnish
Salt and freshly ground black pepper
4 tablespoons unsalted butter
4 thick cut English muffins, toasted
Sausage and Gravy, recipe follows
1 cup grated Monterey jack or white Cheddar cheese
1 pound breakfast sausage, casings removed
1/2 large onion or 1 small onion, finely chopped
1 jalapeno chile, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 tablespoon finely chopped fresh sage leaves
Salt and freshly ground black pepper

1
Preheat the broiler.
2
Whisk together the eggs, water, green onions, and salt and pepper in a large bowl.
3
Heat the butter in a large nonstick saute pan over medium heat.
4
Add the egg mixture and stir until soft curds form.
5
Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves.
6
Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until cheese is melted.
7
Divide eggs over top of melted cheese, then ladle some of the gravy over, and garnish with green onion tops.
8
Serve immediately, 2 halves per person.
9
Form sausage into 4 patties and cook in a large skillet over medium-high heat until golden brown.
10
Remove to a plate with a slotted spoon.
11
Add the onion and jalapeno to the pan and cook until soft.
12
Stir in the flour and cook for 1 1/2 to 2 minutes.
13
Slowly whisk in the milk and bring to a boil, whisking constantly, until thickened.
14
Lower the heat and cook for 5 minutes.
15
Season with the sage and salt and pepper, to taste, and cook for 5 minutes longer.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 large eggs, 2 tablespoons cold water, 6 green onions, white and green parts, thinly sliced, plus chopped green onion tops, for garnish, Salt and freshly ground black pepper, and more.

Yes, Sausage, English Muffin, and Cream Gravy Sandwich falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!