Sausage, Egg, and Cheese Breakfast Sandwiches

Fast food breakfast sandwiches are my weakness--I'm looking at you mcmuffin!  And while I'm perfectly ok with eating one every once in a while, I often find myself wanting one on the way to work in the morning--that is not every once in a while.

So I set out to create a very suitable breakfast sandwich copy cat that would be healthier, as well as having no artificial ingredients.  And  these breakfast sandwiches fit the bill.  The sausage is crispy, the eggs are silky and soft, and the whole wheat English muffins are soft and hearty.

The sausage, egg, and cheese breakfast sandwiches keep me full until lunch.  They are full of protein and so tasty and satisfying.  They are also perfect to alternate with my normal Greek yogurt and fruit breakfast; sometimes I need something a little heartier for breakfast.

Sausage, Egg, and Cheese Breakfast Sandwiches
author: Happy Food Happy Home
makes 8 sandwiches

8 whole wheat English Muffins
8 sausage patties
8 baked eggs (see below)
8 slices of cheese

1. Use a fork to slice the muffins in half.
2. Fill each muffin with a sausage patty, an egg, and a slice of cheese.
3. To prep for the freezer rip 8 sheets of wax paper into 8 inch squares.
4. Wrap each sandwich in the wax paper.  Fold a corner over the sandwich, the two side corners in, then roll the sandwich into the rest of the paper.  Use a piece of tape to seal the paper closed. 
5. Place the sandwiches in a gallon ziplock bag, squeeze out the air and put in the freezer.
6. When you're ready to eat the breakfast sandwiches, remove the tape.  Microwave the sandwich for 45 seconds, then flip and microwave for 45 more seconds.  You might have to add up to 30 more seconds based on your microwave.  

Note: If you are prepping these for the freezer make sure the English Muffins, sausage patties, and eggs are at room temperature or are cold.  Don't put them together warm or they will condensate and get freezer-burnt.
Note 2: You can totally skip freezing these; just combine everything and eat.  I would toast the English muffins, then combine the hot sausage and egg, and put the cheese on top. If needed you can bake the sandwiches for 5 minutes to help melt the cheese. 

Baked Eggs--for Breakfast Sandwiches

author: Happy Food Happy Home

makes as many eggs as you want

Eggs

Cooking Spray

Salt and Pepper

Heat oven to 350 degrees.

1. Oil the inside of your baking ramekins-1 per egg.
2. Crack an egg into the baking ramekin.  Use a butter knife to break and swirl the egg yolk through the white.
3. Add salt and pepper to taste.
4. Place ramekins in the oven for 8-12 minutes, until eggs are set in the middle.  If you have lots of ramekins placing them on a baking sheet makes it easier to get them in and out of the oven. 
5. To remove the eggs from the ramekins run an offset spatula around the edge of the egg.  Then use the spatula to gently lift the egg round from ramekin.  
6. Transfer directly onto a breakfast sandwich or to a plate to cool! 

Sausage, egg, and cheese breakfast sandwiches are the perfect grab-and-go breakfast.  They have a ton of protein to keep you full until lunch, and they are really really yummy!  Maybe even gasp better than McMuffins! You should totally try these breakfast sandwiches.  They will make you happy in the morning.  If only they would help me get out of bed on time...