FREEZER SAUSAGE, EGG, AND CHEESE BREAKFAST SANDWICHES
Best ever freezer-friendly breakfast sandwiches for those busy mornings! Never skip breakfast again!
Provided by Chungah Rhee
Categories breakfast
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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. In a large bowl, combine ground pork, fennel seeds, thyme, garlic powder, oregano, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the pork mixture into sixths and shape each portion into 3 1/2-inch patties. 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. 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. 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. Serve immediately.
SAUSAGE EGG & CHEESE ON AN ENGLISH MUFFIN
Steps:
- 1. Take about a 1/4 C sausage and roll into a ball, repeat with the other 3
- 2. Smash ball into a flat patty, and hollow out the center ( Try to make your patties a little bigger then your english muffin. They shrink when they cook)
- 3. Place sausage rings into skillet and heat on low
- 4. Crack an egg into the center of each sausage ring, cook 2-3 each side
- 5. Toast english muffin and butter it
- 6. Place sausage ring on bottom of english muffin, top with cheese and top muffin
SAUSAGE EGG MUFFINS
This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste.
Provided by SMILEYBLAKE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
- Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 1.6 g, Cholesterol 198.9 mg, Fat 12.6 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 251.1 mg, Sugar 0.9 g
CHEDDAR SAUSAGE BREAKFAST MUFFINS
Folks say breakfast is my specialty, and these hearty muffins fit right in with a good country breakfast.-Clyde Blount, Pearl, Mississippi
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 191 calories, Fat 10g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 358mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
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- 1. Form sausage into 4 patties. Cook in a large, non-stick sprayed skillet over medium-high heat for 3-4 minutes a side, or until golden brown and crisp. Place sausage patties on a paper towel-lined plate to drain the grease.
- 2. Drain fat from skillet then return to stove and turn heat down to medium. Whisk eggs, salt, and pepper in a bowl then pour into the skillet. Cook until top is nearly set but still glossy, then carefully fold eggs over in half. Remove from heat to finish cooking.
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- In a large bowl, mix together the sausage, sage, thyme, brown sugar, salt, pepper, fennel, red pepper, garlic, and paprika, until evenly combined. Divide into 4 even portions, and then shape into thin large patties. They'll shrink and get thicker when they cook.
- Heat a large skillet, with the oil, over medium-high heat. Once very hot, plate the sausage patties in and cook for 2 minutes, flip over and continue to cook for another 2 minutes until golden brown on both sides. If your skillet isn't big enough, you'll probably need to cook them batches. Transfer to a plate, cover with foil and keep warm.
- Heat a griddle over medium-high heat, place 4 egg molds on and heat through until hot. Grease each center and sides of the molds with cooking spray. Crack an egg into each mold and cook until the whites are firm, about 5 minutes. Season with salt and pepper. Once the eggs have set, carefully remove the molds, and flip over each to cook on the side side, about 2 minutes.
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