Back to School, college edition is back! Ep. 1

Ingredients

• 6 pieces Sausage Patties (flatten with a spatula for faster cooking and reheating)
• 6 large Eggs (beat lightly before cooking)
• 1.5 tablespoons Unsalted Butter (for cooking the eggs)
• to taste pinch Salt (season the scrambled eggs)
• 6 pieces English Muffins (split and lightly buttered before assembling)
• 1 tablespoon Butter (for spreading on the English muffin halves)
• 6 slices Cheddar Cheese (place on the sandwich before closing)
• 6 sheets Parchment Paper (wrap each sandwich for freezing)

Instructions

1. Cook Sausage Patties

   Heat a non‑stick skillet over medium‑low heat. Add the sausage patties, flatten each with a spatula, and cook 3 minutes on the first side.

   Time: PT3M

   Temperature: medium‑low heat

2. Flip Sausage and Finish

   Flip the patties and cook another 3 minutes until browned but still juicy. Transfer to a plate lined with paper towels to absorb excess grease.

   Time: PT3M

   Temperature: medium‑low heat

3. Prepare Scrambled Eggs

   Reduce heat to low, add 1‑2 Tbsp unsalted butter to the same skillet. Once melted, pour in the beaten eggs, season with a pinch of salt, and stir continuously until just set (soft scramble).

   Time: PT2M

   Temperature: low heat

4. Toast and Butter English Muffins

   While the eggs are cooking, split the English muffins. Lightly spread a thin layer of butter on each half (optional to toast in the skillet for extra crispness).

   Time: PT2M

5. Assemble Sandwiches

   On the bottom half of each muffin, place a cooked sausage patty, a spoonful of scrambled eggs, and a slice of cheddar cheese. Top with the other muffin half.

   Time: PT3M

6. Wrap for Freezing

   Wrap each sandwich tightly in a sheet of parchment paper, then place all wrapped sandwiches in a freezer‑safe bag or container.

   Time: PT1M

7. Reheat When Ready

   When you want to eat, remove a sandwich from the freezer, unwrap, and microwave on high for 2 to 2½ minutes, or until hot throughout.

   Time: PT2M30S

Nutrition Facts

Calories

400

Protein

20 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sausage Patties: turkey sausage patties, plant‑based sausage
• Instead of Eggs: egg replacer, silken tofu (for vegans)
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Salt: seasoned salt, soy sauce (small amount)
• Instead of English Muffins: bagels, toast
• Instead of Butter: margarine, cream cheese spread
• Instead of Cheddar Cheese: American cheese, Swiss cheese, vegan cheese
• Instead of Parchment Paper: wax paper, plastic wrap (for short‑term storage)

Equipment Needed

• Non‑Stick Skillet
• Spatula
• Paper Towels
• Whisk or Fork
• Knife
• Cutting Board
• Microwave

Critical Steps — Do Not Skip

• Flatten the sausage patties before cooking to ensure even cooking and quick reheating.
• Do not wash the skillet after cooking sausage; the residual fat flavors the eggs.
• Stir the eggs constantly and remove from heat while still slightly soft; they will finish cooking during reheating.

Chef Tips from the Video

• Use medium‑low heat for the sausage and eggs; high heat can cause burning before the interior cooks.
• A light butter spread on the muffin halves creates a barrier that keeps the bread from soaking up egg moisture.
• If you like extra flavor, add a pinch of black pepper or a dash of hot sauce to the scrambled eggs.

Troubleshooting

Storage

Refrigerator: Can be kept for up to 3 days if not frozen; keep wrapped in parchment and a sealed container.

Freezer: Best stored frozen for up to 2 weeks. Keep individually wrapped and placed in a zip‑top bag.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Wrap each sandwich individually in parchment before freezing to prevent them from sticking together.
• Label the freezer bag with the date for easy rotation.
• If you prefer a toasted muffin, toast the halves briefly in the skillet before assembling; they will still reheat well.

Frequently Asked Questions