Freezer Sausage and Cheddar Breakfast Sandwiches

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American · 60 min · Pork

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Ingredients

• 2 English muffins
• 1/2 lb bulk breakfast sausage
• 3 large eggs
• 2 sharp cheddar slices
• 1/4 cup whole milk
• 1/2 tbsp unsalted butter
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 350F and butter a 9x13 baking dish.
2. Whisk the eggs, milk, salt and pepper, pour into the dish and bake 15 to 18 minutes until set and an instant-read thermometer in the center reads 160F. Cool, then cut into 8 squares.
3. Shape the sausage into 8 thin patties a little wider than the muffins, since they shrink. Cook them in a skillet over medium 4 minutes per side, until browned with no pink left and 160F internally.
4. Split and lightly toast the muffins; a toasted surface is what stops the sandwich going soggy in the freezer.
5. Stack muffin, sausage, egg square and cheese, and close.
6. Cool the assembled sandwiches completely on a wire rack. Wrapping them warm traps steam, which makes them soggy and keeps them in the temperature danger zone far too long.
7. Wrap each in parchment then foil, bag them, and freeze up to 2 months.
8. To reheat, unwrap completely, microwave from frozen 90 seconds, rest 1 minute, then 45 to 60 seconds more until the center is steaming hot throughout.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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