Sausage and Egg JeffMuffins
- 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
- 1 package cylindrical pork breakfast sausage, cut into 12 patties
- 12 English muffins, lightly toasted
DirectionsWatch how to make this recipe
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.
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!
To ensure the best results, this recipe has been altered and differs from what appears in the episode.
Recipe courtesy of Jeff Mauro