Sausage and Egg Muffins

01Method

1. 1

   Preheat the oven to 160°C. Coat a 9-by-13-inch baking or jelly roll pan thoroughly with nonstick cooking spray.

2. 2

   In a large bowl, whisk together the cream and eggs until fully blended. Season with salt and pepper. Pour the mixture into the prepared pan and transfer carefully to the oven. Bake for 6 to 7 minutes, then scatter the cheese evenly over the top and continue baking until the eggs are just set without browning, a further 6 to 7 minutes. Slice into 12 even squares and set aside.

3. 3

   Meanwhile, heat a 12-inch skillet over medium heat. Add the sausage patties and press them flat. Cook until slightly charred and cooked through, roughly 5 minutes per side. Transfer to a plate lined with paper towels to drain.

4. 4

   To assemble, place an egg square and a sausage patty on the bottom half of each English muffin, then close with the top half. Repeat until all 12 sandwiches are built. Wrap each sandwich individually in plastic wrap, seal in a resealable freezer bag and freeze.

5. 5

   To reheat, unwrap the sandwich, loosely cover with a paper towel and microwave until fully heated through and defrosted, approximately 2 minutes.