Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Susanne Susanne Eagan
Ingredients
- 1 package English Muffins
- 1/2 pound breakfast sausage
- 8 eggs
- 4 tablespoons butter. melted
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cheese or more if you want it really cheesy
Instructions
- Preheat oven to 350º
- In a skillet over medium heat cook breakfast sausage, crumbling it as it cooks. Remove sausage from skillet and set aside on paper towels to drain
- Season eggs with salt and pepper and cook scrambling until middle is set. Remove eggs from heat.
- Divide English Muffins in two and place on a cookie sheet or sheet pan lined with foil or parchment paper
- Melt butter the combine with garlic powder. Brush butter mixture over the bread.
- Sprinkle cheese on the muffin half then stack on eggs and sausage. Repeat for each English Muffin add more cheese to the top.
- If freezing stop here and wrap tightly in plastic wrap. Then store in a freezer safe back for up to three months. When ready to enjoy follow instructions below.
- Bake at 350º for 10-15 minutes or until muffins are toasted and cheese is melted.
- Serve immediately or keep fresh in the refrigerator in an air tight container for up to seven days.
