Sausage, Gravy, and Egg Breakfast Sandwiches


  • ½ pound turkey breakfast sausage
  • 2 teaspoons canola oil (divided)
  • 1¾ cups 2% reduced-fat milk
  • 5 teaspoons all-purpose flour
  • 1 teaspoon chopped thyme
  • ¼ teaspoon garlic powder
  • ¼ 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)


Divide sausage into 6 equal portions; pat each portion into a 3 inch patty (about ¼ 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 1½-2 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.

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