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4 Ratings
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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.

Cheryl Slocum
Recipe by Cooking Light September 2015

Gallery

Credit: Jennifer Causey; Styling: Kira Corbin

Recipe Summary

hands-on:
32 mins
total:
32 mins
Yield:
Serves 6 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

324 calories; fat 16.2g; saturated fat 4.6g; mono fat 5.6g; poly fat 3.7g; protein 20g; carbohydrates 32g; fiber 8g; cholesterol 222mg; iron 2mg; sodium 568mg; calcium 128mg.
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