Ingredients:

  • 12 English Muffins, split
  • 2 Tbsp Unsalted Butter, softened
  • 12 Large Eggs
  • 1/4 cup Milk or Cream
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 lb Breakfast Sausage (or bacon rashers)
  • 12 slices Cheddar Cheese (or Provolone)
  • 2 Tbsp Worcestershire Sauce (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. Whisk eggs, milk, salt, and pepper thoroughly. Pour mixture evenly into the 12 cups (about 1/4 cup per cup). Bake for 15–18 minutes until set. Cool slightly, then carefully remove the egg patties.
  2. In a skillet over medium heat, crumble and brown the sausage meat, breaking it into 12 equal portions. Drain off excess fat. If using Worcestershire sauce, toss the cooked meat with it now. Keep warm.
  3. Lightly butter the cut sides of the English muffins. Toast them under the broiler or in a dry pan until golden brown and crisp. Set aside.
  4. Begin the assembly line on the toasted muffin bottoms: Muffin Bottom, Slice of Cheese, Warm Sausage Portion, Egg Patty, Muffin Top.
  5. Allow the assembled sandwiches to cool completely on a wire rack (about 20 minutes).
  6. Individually wrap each cooled sandwich tightly in plastic wrap, followed by a layer of foil. Label clearly and freeze for up to 3 months.
  7. When ready to eat, remove all wrapping. Microwave the sandwich (wrapped in a paper towel) for 1.5–2 minutes on 50% power, flipping halfway. Finish by toasting briefly in a toaster oven or frying pan to restore crispness.