Ingredients:

  • 10 Large Eggs
  • 1/4 cup Milk or Heavy Cream
  • 1/2 tsp Salt (fine sea salt)
  • 1/4 tsp Black Pepper (freshly ground)
  • 1 tbsp Unsalted Butter (for pan)
  • 1 lb Bulk Pork Sausage
  • 1/2 tsp Fennel Seeds (optional)
  • 8 English Muffins (split)
  • 8 slices Sliced Cheese (Sharp Cheddar or Provolone)
  • Cooking Oil (as needed)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper, allowing it to overhang slightly for easy lifting. Lightly grease the parchment with butter.
  2. In a large bowl, whisk the eggs, milk/cream, salt, and pepper until light and foamy (about 30 seconds). Pour the egg mixture onto the prepared baking sheet.
  3. Bake for 12–15 minutes, or until the eggs are fully set. Allow the egg slab to cool slightly (5 minutes), then use a 4-inch round cutter or a knife to cut 8 uniform circles or squares. Set aside to cool completely.
  4. Divide the bulk sausage into 8 equal portions. Lightly flatten them into patties, making them slightly wider than the muffins, as they will shrink when cooked.
  5. Heat a non-stick pan over medium heat. Cook the sausage patties for 3–4 minutes per side, or until deeply browned and fully cooked (165°F/74°C). Transfer the cooked patties to a paper towel-lined plate to drain and cool completely.
  6. Lightly toast the English Muffins halves (recommended for structure). Once ALL components (egg, sausage, and bread) are fully cooled to room temperature, begin assembly.
  7. Layer each sandwich in this order: Bottom Muffin Half, 1 Slice of Cheese, 1 Sausage Patty, 1 Egg Patty, 1 Slice of Cheese, and Top Muffin Half.
  8. Wrap each assembled sandwich tightly in a layer of parchment paper, followed by a layer of heavy-duty aluminium foil, or place in an airtight freezer bag. Label the packages and freeze. They are best used within 2–3 months.