Sausage and Egg JeffMuffins

Name: Sausage and Egg JeffMuffins
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 sandwiches
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; 1 package cylindrical pork breakfast sausage, cut into 12 patties; 12 English muffins, lightly toasted

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Level: Easy

Total: 35 min
Active: 35 min

Yield: 12 sandwiches

Level: Easy

Total: 35 min
Active: 35 min

Yield: 12 sandwiches

Ingredients

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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

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking or jelly roll 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.
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!