Hard Boiled Egg Brunch–which we lovingly refer to as Canadian Gravy–has become as equally an important tradition as Thanksgiving Brunch itself. This interesting take on biscuits and gravy has all our favorite breakfast flavors, but the use of an English muffin is much less filling. Lets face it, we need as much stomach space as we can manage on Thanksgiving Day.
Enjoy this incredibly delicious recipe, and I know it will become one of your favorite Thanksgiving Brunch traditions, too.
1 pound breakfast sausage
1 small onion, chopped finely
2 cans cream of mushroom soup
1/4 – 1/2 cup milk, depending on desired thickness
10 hard boiled eggs sliced
2 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
1 tsp Paprika
1. Preheat oven to 350°
2. In a large sauce pan, cook sausage until cooked through. Drain fat and saute onion until translucent.
3. Add soup, milk, cheese and salt and pepper, and cook over medium heat until cheese is melted. Gently add eggs and stir to combine.
4. Pour gravy into oven safe vessel or casserole dish and sprinkle paprika on top. Bake for 15-20 minutes until hot.
5. Serve over toasted English muffins.
-ciao for now-
*photo credit goes to McKinney Foto
**the creator of this recipe is none other than my favorite neighbor, Laura, who also lent me the recipe for Beef Stew with Dumplings. If you haven’t made that recipe yet, do it tonight. Incredible!!!