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Sausage, Gravy, and Egg Breakfast Sandwiches

Photo: Jennifer Causey; Styling: Kira Corbin

Hands-on time 32 mins
Total time 32 mins

Serves 6 (serving size: 1 sandwich)

This sandwich will rival what you get at the drive-through. Freezing the gravy in ice-cube trays makes portioning easy. For freezing and heating instructions, see below.


  • 1/2 pound turkey breakfast sausage
  • 2 teaspoons canola oil, divided
  • 1 3/4 cups 2% reduced-fat milk
  • 5 teaspoons all-purpose flour
  • 1 teaspoon chopped thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon kosher salt
  • Dash of ground red pepper
  • 6 large eggs, lightly beaten
  • 6 light multigrain English muffins, split and toasted

Nutrition Information

  • calories 324
  • fat 16.2 g
  • satfat 4.6 g
  • monofat 5.6 g
  • polyfat 3.7 g
  • protein 20 g
  • carbohydrate 32 g
  • fiber 8 g
  • cholesterol 222 mg
  • iron 2 mg
  • sodium 568 mg
  • calcium 128 mg

How to Make It

  1. Divide sausage into 6 equal portions; pat each portion into a 3-inch patty (about 1/4 inch thick). Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add patties; cook 2 minutes on each side or until done. Transfer patties to a plate. Reserve drippings in pan.

  2. Combine milk and next 6 ingredients (through red pepper), stirring with a whisk until smooth. Add mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until thick and bubbly. Remove from heat.

  3. Heat a large nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add eggs; cook 4 minutes, stirring until curds form.

  4. Divide eggs evenly over bottom halves of muffins. Top each with 3 tablespoons gravy. Place 1 sausage patty and top half of muffin on each sandwich.

  5. To freeze: Separately cool sandwiches and gravy to room temperature. Wrap each sandwich in plastic wrap. Place sandwiches in a large heavy-duty zip-top plastic bag; freeze. Fill ice-cube molds with gravy, 3 tablespoons per cube. Freeze until solid; transfer gravy cubes to a large heavy-duty zip-top plastic bag, and return to freezer. Store sandwiches and gravy for up to 3 months.

  6. To heat: Remove sandwiches from wrapping; wrap each in a paper towel. Microwave at HIGH 1 1/2 to 2 minutes or until thoroughly heated. Place gravy cube in a small microwave-safe dish. Cover and microwave at HIGH for 1 minute; stir with a whisk until smooth.