- Level: Easy
- Total: 35 min
- Active: 35 min
- 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
Directions
- 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!
Cook’s Note
To ensure the best results, this recipe has been altered and differs from what appears in the episode.
My Private Notes
Show:
The Kitchen
Episode:
Fresh New Food Ideas
Categories:
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