Ingredients
2 packages (12 ounces each) reduced-fat bulk pork sausage2 tablespoons butter2 tablespoons all-purpose flour2 cups heavy whipping cream1/2 cup 2% milk1/2 cup grated Parmesan cheese1 teaspoon pepper1/4 teaspoon salt3 large eggs1/2 cup 2% milk6 slices French bread (1 inch thick)
Preparation
In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; remove with a slotted spoon. Discard drippings. In same skillet, heat butter over medium heat. Stir in flour until blended; gradually stir in cream and milk. Bring to a boil, stirring constantly; cook and stir 4-6 minutes or until sauce is thickened. Stir in sausage, cheese, pepper and salt; keep warm.
Lightly grease a griddle; heat over medium heat. Meanwhile, in a shallow bowl, whisk eggs and milk until blended. Dip both sides of bread in egg mixture. Cook 2-3 minutes on each side or until golden brown. Serve with gravy.
