1 package English muffins (split into halves)

8 eggs, scrambled

1 lb breakfast sausage

8 oz mild cheddar cheese, thinly sliced

For Sawmill Gravy:

1/4 cup sausage drippings (or butter as needed)

1/4 cup all-purpose flour

2 cups milk

1/2 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

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In a large skillet, brown the breakfast sausage over medium heat until fully cooked. Remove sausage, reserving 1/4 cup of drippings in the pan.
To make the gravy, whisk flour into the drippings to form a roux. Cook for 5–10 minutes until golden, then slowly whisk in the milk. Stir until thickened and season with salt and pepper to taste.
While the gravy cooks, lightly toast the English muffin halves to prevent sogginess.
Whisk the eggs with a splash of milk and cook in a nonstick skillet until soft and fluffy.
Preheat the broiler. Place toasted muffin halves on a baking sheet.
Spread a layer of sawmill gravy on each muffin, then top with scrambled eggs, crumbled sausage, and a slice of cheddar cheese.
Broil for 1–2 minutes, just until the cheese is melted and bubbly.
Serve hot and enjoy the perfect bite of creamy, cheesy, savory goodness.

Use turkey sausage or meatless crumbles for a lighter version.

Add jalapeños or pepper jack cheese for a spicy twist.

For a vegetarian option, swap sausage for sautéed mushrooms or spinach.

Use vegan cheese and plant-based milk for a dairy-free version.

Toast muffins before topping to keep them crisp.

Store leftovers up to 3 days or freeze up to 2 months; reheat in the oven for best results.