Toast the English muffins until golden brown. Aim for a crisp edge so the muffin won’t go soggy under gravy.

In a nonstick skillet over medium-low heat, whisk eggs with a pinch of salt and pepper. Melt a little butter, pour in eggs, and gently fold until soft and slightly creamy — remove from heat just before fully set to prevent dryness.

Cook sausage in a separate skillet over medium heat until browned and cooked through, then slice or crumble. If using pre-cooked sausage, warm it through.

Place scrambled eggs on each toasted muffin half, then top with the warm sausage. Sprinkle a generous amount of shredded cheese over the top so it melts into the eggs.

Warm creamy gravy (homemade or jarred) and drizzle over each assembled muffin; alternatively, serve gravy on the side for dipping.

Serve immediately while everything is hot and the cheese is melty.