Sausage and Egg Muffins

By jeaklor

Ingredients

• Nonstick cooking spray, for spraying pan
• 1/4 cup heavy cream
• 12 large eggs
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1 cup grated aged Cheddar
• 2 package cylindrical pork breakfast sausage, cut into 12 patties or 2 pound bacon
• 12 English muffins, lightly toasted

Details

Servings 12
Preparation time 35mins
Cooking time 55mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking pan generously with nonstick cooking spray.

Combine the cream and eggs in a large bowl and whisk until thoroughly combined. Whisk in some salt and pepper. Pour the egg mixture onto the prepared pan and carefully place in the oven. Cook for 6 to 7 minutes, and then sprinkle with the cheese and cook until the eggs are set but not browned, another 6 to 7 minutes. Cut into 12 equal squares. Set aside.

Meanwhile, in a 12-inch skillet set over medium heat, add the sausage patties and press down until "smashed." Cook until slightly charred and no longer pink in the middle, about 5 minutes per side. Remove the patties and let drain on a paper towel-lined plate. OR if you are doubling the recipe press 4 lbs of sausage in large sheet pan lined with parchment bake in a 400 oven until done, about 30 to 40 min. Cut into 24 squares.

To build the sandwiches, layer the bottom of each English muffin with a piece of egg and sausage and cover with the English muffin top. Repeat with the remaining ingredients. Individually wrap each sandwich tightly in plastic wrap, place in a resealable bag and freeze.

To reheat, remove the plastic from the sandwich, wrap in a paper towel and heat in a microwave until totally defrosted and hot, about 2 minutes!