Cook the breakfast sausage in a cast iron skillet until well done.
Remove the sausage from the pan and set aside, leaving about 1/4 cup of drippings in the skillet. Add butter if needed to make up the amount.
Make the Sawmill Gravy:
To the reserved drippings in the skillet, add the flour.
Cook and stir over medium heat for 5 to 10 minutes until the mixture starts to turn golden.
Slowly add the milk to the roux, stirring constantly.
Cook the gravy until it boils and thickens.
Season with salt and pepper to taste.
Prepare the English Muffins:
Lightly toast the English muffins while making the gravy.
Scramble the Eggs:
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