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  • 6 Thomas’® Original English Muffins
  • 1 lb ground breakfast sausage
  • 4 tbsp butter
  • 5 tbsp flour
  • 2 1/2 cups milk
  • salt and pepper
  • 6 eggs


  1. Preheat oven to 375 °F and split English muffins with hands or a fork on a baking sheet, toast for 5 minutes.
  2. Bring a skillet to medium-high heat and add breakfast sausage, cooking for 5-6 minutes until browned and cooked through.
  3. Remove from pan reserving leftover fat.
  4. Bring heat to medium and add 2 tbsp butter to skillet and melt.
  5. Stir in 5 tbsp flour to form roux.
  6. Gradually whisk in 2 1/2 cups milk, pouring a little at a time until gravy has formed. Whisk in additional 1 tbsp flour at a time if gravy needs to thicken.
  7. Add salt and pepper.
  8. Stir in sausage to gravy.
  9. In a separate skillet, bring to medium heat and add remaining 2 tbsp butter. Begin to crack eggs and fry, 4-5 minutes for sunny side up, remove from heat.
  10. Add fried eggs to English muffins and top with gravy.

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