I don’t expect this recipe to be a riveting revelation to you, but more of a reminder that English muffin breakfast sandwiches are incredibly easy to meal prep for a quick grab and go breakfast throughout the week.
What You Will Need
English muffins, eggs, breakfast sausage patties, and cheese are the only ingredients you need for this simple recipe. You will need a skillet to cook the eggs and a toaster to toast the English muffins.
Step By Step Instructions
In a large bowl, whisk together your eggs. Season with salt and pepper to taste.
In a skillet, heat a couple tablespoons of butter to coat the pan. Place silicone molds onto the skillet to get perfectly round egg patties. I use these silicone egg rings. *I am an Amazon Influencer so I will earn commission if you shop through this link.* Pour your whisked eggs into the silicone molds.
Cover the pan and continue cooking until the eggs are cooked through, checking on them every couple minutes.
While the eggs are cooking, lightly toast your English muffins and work on cooking your breakfast sausage patties.
As soon as the English muffins are toasted, I add on a slice of cheese so it starts to melt.
Layer the cheese with an egg patty.
Add a sausage patty on top of the egg.
Top with the other half of the English muffin.
Repeat until all your sandwiches are assembled. You can either go ahead and eat them or individually wrap them in parchment paper and place them in the fridge. You can reheat them in the microwave whenever you are ready to eat them. They should be fine in the fridge 3-5 days. I have not tried freezing them, but I would think they would also be freezer friendly. We eat them too fast to attempt freezing them, ha!
Tips & Advice
Don’t coat your skillet with too much butter or it will create space between your silicone egg molds and the skillet which will allow the eggs to spill out from under the ring.
Johnsonville makes frozen breakfast sausage patties that are sandwich size! This is what I use for these English muffin breakfast sandwiches.
Printable Recipe
English Muffin Breakfast Sandwiches
Ingredients
- 10 eggs
- 6 English muffins
- 6 sandwich size sausage patties
- 6 slices cheese
- Butter *for skillet
- Salt & Pepper *to taste
Instructions
- In a large bowl, whisk together your eggs. Season with salt and pepper to taste.
- In a skillet, heat a couple tablespoons of butter to coat the pan. Place silicone molds onto the skillet to get perfectly round egg patties.
- Cover the pan and continue cooking until the eggs are cooked through, checking on them every couple minutes.
- While the eggs are cooking, lightly toast your English muffins and work on cooking your breakfast sausage patties.
- As soon as the English muffins are toasted, I add on a slice of cheese so it starts to melt.
- Layer the cheese with an egg patty.
- Add a sausage patty on top of the egg.
- Top with the other half of the English muffin.
- Repeat until all your sandwiches are assembled. You can either go ahead and eat them or individually wrap them in parchment paper and place them in the fridge. You can reheat them in the microwave whenever you are ready to eat them. They should be fine in the fridge 3-5 days. I have not tried freezing them, but I would think they would also be freezer friendly. We eat them too fast to attempt freezing them, ha!
