- 6
Ingredients
- 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
Preparation
Step 1
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.