Wow…when I decide to take a break, I REALLY take one. I have been pretty lack luster in the writing department so you’re going to have to forgive me for this fairly soft post. That being said, these breakfast sandwiches are easy and super delicious. They don’t last very long in our house due to the fact that I am in it. I eat them. I make them for my husbands morning breakfasts but more often than not I eat them for lunch. They are huge… being meant for a hard-working-man-sized breakfast (or a sneaky housewife who, after building the little peoples lunches, has no energy to find something for herself). I generally get a dozen sandwiches out of one batch. They are wrapped in foil and frozen to be taken out at our leisure and devoured.
First things first. The English Muffins. You can use store bought english muffins if you want but I would suggest you at least try to make your own. They are SO good and pretty easy. They are cooked on a griddle rather than baked, so if you like to make bread or rolls (pretty much anything with flour) these are going to be a breeze for you. I bounced around Pinterest trying to find a recipe for english muffins that would suit my cupboards and my patience. There are so many bakers out there that really like to complicate things and I don’t have time for that crap. I use this english muffin recipe from The Woks of Life. However, like many of the recipes that I find I tweak them to suit my own needs. This recipe calls for semolina, which apparently is a fine ground corn meal. I like to keep the essentials in my kitchen, semolina isn’t essential. I do, however, have corn meal. So… I put about a cup in my bullet with the mill attachment and grind it up so that its a finer grain. BOOM Chrissy Semolina. Since I have never laid eyes on actual semolina I don’t know if its comparable but my english muffins ARE english muffins so its safe to say that Chrissy Semolina and actual semolina are the same. The second tweak I make to this recipe is that I swap out the greek yogurt for sour cream. *GASP* I know … I know greek yogurt is much healthier for you. I do buy it and have used it. It gets moldy in my fridge before we use it and I don’t like to have waste, so I just rarely buy it. Now sour cream…THAT we eat. On everything almost. Seriously. Its surprising that we aren’t all little butterballs rolling around with sour cream mustaches.
Ok brass tacks.
Woks of life recipe …with a sour cream and Chrissy Semolina swap
1 pound of breakfast sausage
A dozen eggs
2 cups of cheese
Whip up your dough. Instead of using a glass or round cookie cutter for my muffins I use a square tupperware…its just easier for me to make mine square and the uniform shape is more attainable creating less waist and soothing my OCD desire to make it all the same shape. I actually use the freezer jam ziplock containers and its perfect.
While the muffins are rising, I press a third of a pound of the sausage into a 8X8 square pan. I cook it at 350 until it looks good and done. Do two more times with the other two thirds. I stack the huge sausage patties on a plate to drain off the grease. Pour the grease out of the 8X8 pan but don’t clean it. Whip up 4 of the eggs with a little bit of milk the pour them into 8X8 and bake them until they start to look lightly browned on the top. Remove your egg cake from the pan and top with cheese. Stack your first batch of eggs on top of the sausage patties and bake the the other two batches of 4 eggs but don’t stack them up unless you want a good cheesie mess. So 3 sausage patties and 3 cheese topped egg cakes.
When your muffins are done raising, heat up a griddle or any frying pan. I usually throw a little butter in but you can use any type of oil you have handy to grease your pan slightly. Gently pick up and place your muffins in the pan to keep their glorious fluff. They will raise further in the pan while cooking but everybody loves sky high, fluffy muffins. Cook until good and brown on one side (6-8 minutes) flip and do the other side. Repeat until all 12 of your muffins are done.
Allow the muffins to cool before you cut them in half. In the meantime cut your patties and egg cakes into fourths. Stack one fourth of egg and cheese on top of a fourth of sausage and put them onto a muffin that has been cut in half. Wrap them all in tin foil, then to a ziplock bag, and put them into the freezer.
When you have a hankering for a breakfast sandwich take them out of the tin foil, place them on a paper towel to suck out some of the moisture, and cook on high for 2-3 minutes. Check them and cook longer if needed. The muffin can sometimes get soggy so I put the top into the toaster if I feel like taking the time. I also like to take mine apart and put mayo on the muffin. MMMMMMM…..