These breakfast sandwiches come together in a snap. Great to make for a crowd, or even to store in your freezer for an easy grab-n-go breakfast.
Prep Time20 minsCook Time20 minsTotal Time40 mins
INGREDIENTS
1 lb Sausage
6 Eggs, large
¾ cup WaterMilk or broth can be substituted
½ tsp Parsley, dried
6 Slices of cheddar or Monterey Jack cheeseShredded cheese can be used
6 English muffins, halved and toasted
Salt and pepper
DIRECTIONS
1Preheat oven to 350 degrees.
Using foil, line two baking dishes, 7x11 in size. You can use a larger baking dish, just shape your foil to a 7x11 size. Spray with non-stick cooking oil.
2In a medium bowl whisk together eggs, water, parsley, salt and pepper.
3In one of the prepared pans, press sausage down to about 1/2 thickness.
In the second dish, carefully pour egg mixture.
Slide into heated oven.
4After 20 minutes, remove baked eggs. They are done when no longer runny, and puffed up. Place cheese over cooked eggs, to allow to melt.
Sausage is done when browned, after about 30 minutes.
5Using a large round mouth jar, about 2 1/2 inches wide, press out 6 rounds from baked eggs and cheese.
Repeat with cooked sausage.
6Layer sausage rounds with egg and cheese rounds. Sandwhich between toasted English muffins.
The ‘extra’ eggs and sausage-scraps are great chopped up and rolled into a fresh tortilla, or in a bowl topped with salsa or fresh chopped tomatoes.
Ingredients
1 lb Sausage
6 Eggs, large
¾ cup WaterMilk or broth can be substituted
½ tsp Parsley, dried
6 Slices of cheddar or Monterey Jack cheeseShredded cheese can be used
6 English muffins, halved and toasted
Salt and pepper
Directions
1Preheat oven to 350 degrees.
Using foil, line two baking dishes, 7x11 in size. You can use a larger baking dish, just shape your foil to a 7x11 size. Spray with non-stick cooking oil.
2In a medium bowl whisk together eggs, water, parsley, salt and pepper.
3In one of the prepared pans, press sausage down to about 1/2 thickness.
In the second dish, carefully pour egg mixture.
Slide into heated oven.
4After 20 minutes, remove baked eggs. They are done when no longer runny, and puffed up. Place cheese over cooked eggs, to allow to melt.
Sausage is done when browned, after about 30 minutes.
5Using a large round mouth jar, about 2 1/2 inches wide, press out 6 rounds from baked eggs and cheese.
Repeat with cooked sausage.
6Layer sausage rounds with egg and cheese rounds. Sandwhich between toasted English muffins.
The ‘extra’ eggs and sausage-scraps are great chopped up and rolled into a fresh tortilla, or in a bowl topped with salsa or fresh chopped tomatoes.
Egg + sausage & cheese breakfast sandwich
Fish Food
