Sausage, Gravy, And Egg Breakfast Sandwiches

  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.
  5. 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.
  6. 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.

turkey, canola oil, milk, flour, thyme, garlic, onion powder, kosher salt, ground red pepper, eggs, muffins

Taken from www.myrecipes.com/recipe/sausage-gravy-egg-breakfast-sandwiches (may not work)

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