English Muffin Egg Cups with Country Gravy


25-30 mins

Total Time


Serving Size

This eggsistential recipe is one that will provide you with the feeling of comfort home cooking. Topped with our Williams Country Gravy and Sausage seasoning (and croutons if you so desire) is a quick and easy morning delight.


1 pkg Wolfeman’s 1910 Original English Muffins
5 tbsp butter or margarine, divided
1/2 cup chopped Onion
3/4 cup chopped red pepper
1 pkg Williams Country Gravy with Sausage
2 cups of water
Salt and Pepper to taste
As needed mince fresh parsley


Preheat oven to 350° F. Using a paring knife, cut a round circle out of the center of each Wolfeman’s English Muffin, about 2 1/2 inches in diameter and 1 inch deep, leaving 1/2 inch rim of muffin. Place muffin, cut side up, on one end of a 10×15 inch jelly roll pan. Melt 3 tablespoons of butter; brush cut the surface of muffins with melted butter. To make croutons, cut reserved muffin centers into small 1/4 to 1/2 inch cubes and toss in remaining melted butter. Place croutons on other end of baking sheet.

Carefully crack an egg into the center of each English Muffin. Season eggs with salt and pepper. Bake 25-30 minutes or until desired doneness.

Meanwhile, melt remaining 2 tablespoons butter in a sauce pan over medium heat. Add onion and cook until onions tender. Stir in red pepper and cook 1 minute. Stir in Williams country Gravy with Sausage and water. cook, stirring constantly, until mixture bubbles and thickens.

To serve, place an English Muffin egg cup in the center of each serving plate. Spoon gravy over muffin. Garnish with croutons and minced parsley.


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