- 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
- 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
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.
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.
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.
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.
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.
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.