Description
This English Muffin Breakfast Pizza is a savory and hearty breakfast dish that combines classic morning staples—scrambled eggs, sausage, creamy sawmill gravy, and melted cheddar cheese—on a crispy English muffin base.
Ingredients
1 package of English muffins
8 eggs
1 lb breakfast sausage
8 oz mild cheddar cheese, thinly sliced
2 cups milk (for sawmill gravy)
¼ cup sausage drippings (add butter if insufficient drippings)
¼ cup flour (for sawmill gravy)
½ teaspoon salt (for sawmill gravy, or to taste)
¼ teaspoon pepper (for sawmill gravy, or to taste)
Instructions
Cook sausage in a cast iron pan until well done. Remove from pan and pour off all but ¼ cup of fat.
To the reserved meat drippings in the skillet, add flour. Cook and stir over medium heat 5 to 10 minutes or until mixture starts to turn golden.
Slowly add milk to the roux, stirring constantly. Cook gravy until it boils and thickens.
Lightly toast English muffins while making the gravy.
Scramble eggs in a non-stick skillet, adding a small dash of milk to make them fluffier, if desired.
Turn oven broiler on high and assemble pizzas on a baking sheet. Spread sawmill gravy on the open-faced toasted English muffins, then top with scrambled eggs, a slice of cheese, and sausage.
Broil until cheese is bubbly and melted.
Notes
- Gravy Consistency: If your sawmill gravy is too thick, add a splash of milk to thin it out. If it’s too thin, cook it a bit longer or add a touch more flour.
- Make Ahead: You can prepare the sausage, eggs, and gravy in advance. Store them in the fridge, and assemble the pizzas just before broiling for a quick breakfast.
- Storage: Leftovers can be refrigerated for up to three days. Reheat in the oven or microwave for best results.
- Freezing: Assemble the pizzas without broiling and freeze them on a tray until solid. Store in an airtight container. To serve, thaw and broil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pizza
- Cuisine: American
Nutrition
- Calories: 458 kcal