Ingredients:

  • 8 large English Muffins (or equivalent breakfast rolls)
  • 1 Tbsp (15g) Unsalted Butter, melted (optional)
  • 8 slices (approx. 175g) Aged Cheddar or Monterey Jack Cheese
  • 8 large Eggs (approx. 400g / 14 oz)
  • ¼ cup (60 ml) Whole Milk or Cream
  • 1 tsp (5 ml) Hot Sauce (optional)
  • ½ tsp (3g) Sea Salt
  • ¼ tsp (1g) Black Pepper
  • 8 pre-cooked Pork Sausage Patties (approx. 450g / 16 oz total) OR 16 rashers of thin-cut bacon

Instructions:

  1. Preheat Oven & Prep Pan: Preheat oven to 350°F / 175°C. Line a standard half sheet pan (13x18 inches) completely with parchment paper, ensuring it comes up the sides to prevent sticking.
  2. Prepare Egg Mixture: In a large bowl, vigorously whisk the 8 eggs, milk/cream, salt, pepper, and hot sauce (if using) until slightly foamy and fully incorporated.
  3. Bake the Eggs: Pour the egg mixture evenly onto the prepared sheet pan. Bake for 15–20 minutes, or until the edges are set and the center is firm to the touch.
  4. Cool the Eggs: Remove the pan from the oven and let the egg sheet cool completely in the pan.
  5. Prepare Protein and Muffins: Cook the sausage patties or bacon fully, ensuring they are not greasy; pat off any excess fat. Slice and lightly toast the English muffins until golden brown to create a moisture barrier.
  6. Cut the Egg Patties: Once the egg sheet is cool, gently flip it onto a cutting board. Use a sharp knife or a circular biscuit cutter to cut 8 uniform portions from the egg sheet, sized similarly to the English muffin.
  7. Assemble the Sandwiches: Establish an assembly line. Place the bottom muffin half down. Layer with the cooked protein, then the egg patty, and finish with the cheese slice (this acts as a glue). Top with the top muffin half.
  8. Crucial Cooling Step: Place the assembled sandwiches (unwrapped) onto a baking rack and allow them to cool completely to room temperature (approximately 60 minutes). This prevents condensation and freezer burn.
  9. Wrap and Freeze: Once completely cool, individually wrap each sandwich tightly first in plastic wrap or wax paper, and then again in aluminum foil. Label, date, and transfer the wrapped sandwiches to a large freezer bag or airtight container. Freeze for up to 3 months.