Ingredients:

  • 5 lbs Ground Pork (or mild bulk breakfast sausage)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 Tbsp Neutral Cooking Oil
  • 12 large Eggs
  • 1/4 cup Whole Milk or Cream
  • 1/2 tsp Kosher Salt (for eggs)
  • 1/4 tsp Black Pepper (for eggs)
  • 12 English Muffins, split horizontally
  • 12 slices Sliced Cheese (American, Provolone, or mild Cheddar)
  • 4 Tbsp Unsalted Butter (optional, for toasting)

Instructions:

  1. Prepare the Sausage Patties: Combine the ground pork (or sausage meat) with paprika, garlic powder, salt, and pepper. Divide into 12 equal portions and form into flat patties slightly wider than the English muffins, as they will shrink when cooked.
  2. Cook the Patties: Heat oil in a large skillet over medium-high heat. Cook the patties for 3–4 minutes per side, until fully browned and cooked through (internal temperature 165°F / 74°C). Remove and set aside on a plate lined with a paper towel.
  3. Prepare the Eggs: Preheat oven to 350°F (175°C). Line the 9x13 inch sheet pan with parchment paper, allowing some overhang on the sides for easy lifting. Lightly grease the paper.
  4. Bake the Eggs: Whisk the 12 eggs vigorously with milk, salt, and pepper until light and frothy. Pour the mixture evenly onto the prepared sheet pan. Bake for 18–20 minutes, or until the egg is set, puffed slightly, and lightly golden around the edges.
  5. Cool and Cut the Eggs: Carefully lift the whole baked egg slab out of the pan using the parchment paper overhang. Allow it to cool for 5 minutes. Slice the slab into 12 even squares (4 slices by 3 slices).
  6. Prepare the Muffins (Optional but Recommended): Slice the English muffins. Lightly toast them, either in a toaster or quickly in a skillet with butter, until lightly golden. This prevents them from becoming soggy upon reheating.
  7. Assemble the Sandwiches: Work quickly to layer the sandwiches in this order: Muffin Bottom, Cheese Slice, Sausage Patty, Egg Square, Muffin Top.
  8. Cool Completely: Place the assembled sandwiches on a cooling rack and let them cool completely to room temperature (this is critical to prevent freezer burn).
  9. Wrap for Freezing: Use the double-wrap method: wrap each cooled sandwich tightly in a layer of plastic wrap (cling film), then wrap the plastic-wrapped sandwich tightly in a layer of heavy-duty aluminium foil.
  10. Store: Place the foil-wrapped sandwiches into a large freezer bag or an airtight container. Label clearly and freeze for up to 3 months.
  11. Reheat (Microwave Method): Unwrap the sandwich completely from the foil and plastic wrap. Wrap loosely in a damp paper towel. Microwave on 50% power for 90 seconds, then flip and microwave on High for another 45–60 seconds, or until the centre is piping hot and the cheese is melted.
  12. Reheat (Oven/Toaster Oven Method): Unwrap fully. Wrap the sandwich in foil again and bake at 350°F (175°C) for 20–25 minutes.