Make-Ahead Breakfast Sandwiches

• servings: 12 sandwiches
• active time: 5 minutes
• total time: 1 hour 30 minutes

Ingredients

12 frozen sausage patties

12 English muffins

18 large eggs

1/2 cup heavy cream

12 slices American

Directions

Heat the oven to 425 degrees.

Open up the English muffins and place on a sheet pan, shingling as needed to fit. Toast on the top rack in the oven, 7 to 10 minutes.

While the muffins are in the oven, crack the eggs into a blender or food processor. Add the cream and generous pinches of salt and pepper. Blend just until combined; avoid overmixing.

Remove English muffins from oven. Swirl 3 tablespoons of butter onto the hot sheet pan. Pour the eggs into the pan, then use scissors to snip the chives over the top. Bake until set around the edges and slightly wobbly in the center, 20 to 30 minutes. If making ahead, let cool completely.

When ready to assemble, run a sturdy spatula around the edges of the egg, then use a glass to cut the egg into 12 circles. Stack the egg, cheese, and sausage on bottom buns, folding the cheese as needed to fit.

To store for later, tightly wrap the sandwiches in heavy-duty foil, pressing out as much air as possible. Freeze for up to 1 month. Unwrap and reheat in the microwave for 75 seconds from thawed, tbd from frozen.

Nutrition

• Calories: 531
• Total Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Sodium: 777 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 26 g