Make-Ahead Breakfast Sandwiches (Printer-Friendly Version)
# What You'll Need:
→ Eggs & Dairy
01 -
12 eggs, lightly beaten
02 -
6 slices yellow American cheese
→ Sausage Seasonings
03 -
1 pound ground pork
04 -
1 teaspoon crushed fennel seeds
05 -
½ teaspoon dried thyme
06 -
½ teaspoon garlic powder
07 -
¼ teaspoon dried oregano
08 -
Pinch of ground cayenne pepper
09 -
Kosher salt and freshly ground black pepper, to taste
→ Other
10 -
6 English muffins, split and lightly toasted
11 -
2 teaspoons canola oil
# Let's Cook!:
01 -
Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Season eggs with 1 teaspoon salt and 1/2 teaspoon pepper. Add eggs to the prepared baking dish. Place into oven and bake util eggs are just set, about 13-15 minutes; let cool 5 minutes. Cut out 6 rounds using a 3 1/2-inch biscuit cutter.
02 -
In a large bowl, combine ground pork, fennel seeds, thyme, garlic powder, oregano, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper.
03 -
Divide the pork mixture into sixths and shape each portion into 3 1/2-inch patties.
04 -
Heat canola oil in a large skillet over medium heat. Working in batches, add patties to the skillet and cook until golden brown, about 3-4 minutes per side; let cool 5 minutes.
05 -
Place one sausage patty over the muffin bottom. Top with 1 slice cheese and 1 egg round, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
06 -
To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
# Recipe Notes:
01 -
These breakfast sandwiches can be frozen for up to 2 months. Perfect for meal prep and busy mornings.