Meat Lover's Recipe

Cook bacon

Place a large skillet over medium heat. Add bacon strips in a single layer and cook until crisp, about 4–6 minutes per side depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Reserve 1–2 tablespoons of bacon drippings in the skillet for flavor (or discard if using butter).

Cook turkey sausage

While bacon cooks (or in a second skillet), heat 1 tablespoon vegetable oil over medium-high heat. Add turkey sausage links and brown on all sides, about 6–8 minutes, turning frequently. Reduce heat to medium, cover, and cook until heated through, another 4–6 minutes. Remove from pan, slice each link into 4 pieces.

Warm diced ham

In the same skillet with reserved bacon drippings or 1 tablespoon butter over medium heat, add diced ham and sauté 2–3 minutes just to warm and caramelize lightly. Remove from skillet and keep warm with sausage and bacon.

Scrambled eggs

Crack eggs into a bowl, add 3 tablespoons milk, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Whisk until combined and slightly frothy. Melt 2 tablespoons butter in a nonstick skillet over medium-low heat. Pour eggs into skillet and let sit undisturbed 10–20 seconds, then gently pull the cooked edges to the center with a spatula, creating soft folds. Continue cooking, stirring occasionally, until eggs are just set but still moist, 2–3 minutes. Remove from heat (eggs will finish setting off heat).

Toast muffins or biscuits

While eggs cook, split and toast English muffins or warm biscuits until golden and spread lightly with butter.

Assemble meat lover's

On each toasted muffin or biscuit half, layer: a portion of scrambled eggs (about 1/6 of cooked eggs per half if serving 4), 2 strips of bacon (or 1–2 pieces if halved), several slices of turkey sausage, and 2–3 tablespoons of warm diced ham. Keep warm on a low oven (200°F / 95°C) if assembling ahead.

Make roux

In a medium saucepan, melt 3 tablespoons butter (or use reserved bacon drippings) over medium heat. Sprinkle in 3 tablespoons flour and whisk continuously to form a smooth paste. Cook roux for 1.5–2 minutes, stirring, until bubbly and slightly golden but not browned.

Add liquids and season

Gradually whisk in 2 cups whole milk and 1/4 cup chicken or turkey stock (if using) to avoid lumps. Bring mixture to a gentle simmer over medium heat, whisking constantly until it thickens, about 4–6 minutes. Reduce heat to low and simmer to desired thickness, another 2 minutes.

Finish gravy

Season with 1 teaspoon freshly ground black pepper, 3/4 teaspoon kosher salt (taste and adjust), and 1/4 teaspoon crushed red pepper flakes if desired. If gravy is too thick, whisk in extra milk 1 tablespoon at a time until you reach desired consistency. Keep warm over the lowest heat, stirring occasionally.

Place assembled meat-and-egg halves on plates, spoon generous amounts of hot country gravy over each stack so it drips down the sides. Garnish with chopped chives or parsley if desired. Serve immediately.