Sausage McMuffin Make Ahead Breakfast Sandwich

Sausage Patties

1. Mix together the ground pork, onion salt, salt, pepper, sage, thyme and sugar in a medium bowl until well combined.
2. Make 6 large and thin patties 4-5 inches across in diameter and ¼-½ inch thick (sausage patties will shrink when cooking, so make sure they are bigger round than than the English muffin size and thin.
3. To shape patties you can either use your hands or take meat and place between two layers of plastic wrap. With a rolling pin roll out meat to desired thickness. Remove top layer of plastic wrap. Take a round cookie cutter or top of a drinking glass, and press down to cut out nice round sausage patties.
4. Then place baking sheet in freezer for 30 minutes so when you transfer the sausage to the skillet using a spatula it will stay in it’s shape.
5. Cook over med-high heat on heavy skillet or griddle sprayed lightly with oil. Cook until nice and brown and no longer pink in the middle, 3-4 minutes on each side.

Egg Patties

1. Preheat oven to 350 degrees. Use a silicone tray or use wide mouth lids with bands. Place the bands into a baking pan. Then place the lid with the rubber seal part down (not touching the eggs).
2. Optional: Add a piece of parchment underneath the lids for quick clean-up.
3. Spray cooking spray into each silicone spot or lid. Add one large egg to each spot. I prefer to break my egg yolk so the whole patty lies flat in the sandwich but it’s optional. Break egg using a butter knife gently once. Sprinkle each cup with a little salt and pepper.
4. Bake at 350 degrees for 12 to 15 mins or until egg is solid and cooked through. Make sure and use a tester or touch the tops as sometimes it looks like it’s not done when really it is, looks can be deceiving and you don’t want to overbake your eggs.
5. Remove from oven and let cool 2 minutes before removing from pan or lids. They should come out beautifully, but if you have one sticking a little, just use a butter knife to gently go around the edges first.
6. Cut out circles from each cheese slice using a round cookie cutter or top of a drinking glass.
7. Assemble your sandwich by placing them in this order. Bottom of muffin, cooked sausage patty, egg, cheese and top of muffin.

Make it Now

1. If eating immediately, wrap each sandwich in foil. Place the foil-wrapped sandwiches in the oven directly on the middle rack and bake for about 3-5 minutes at 350 degrees. Or warm quickly in the microwave with no foil for 30 seconds until cheese is melted.

Make it a Freezer Meal

1. Let all the sausage and eggs cool to room temperature.
2. If you are making these to quickly microwave from frozen, first take 6 pieces of paper towels, get them wet and wring out well so they are slightly damp. Wrap each sandwich tightly with a damp paper towel. Then either wrap in plastic wrap or place individually in small pint sized freezer safe bags or add several into a large gallon sized freezer safe bag.
3. Seal bag and freeze.
4. If you want to use these for over a campfire or warm in the oven later, tightly wrap each in heavy duty or non-stick aluminum foil then place into gallon sized freezer safe bag. Seal bag and freeze.

Reheat from Frozen

1. To reheat in microwave remove plastic wrap but leave the sandwich loosely in the paper towel. Microwave on High for 1 minute, flip sandwich over and cook an additional 1 minute. Let stand for 2 minutes. Remove the paper towel and enjoy.
2. To bake from frozen in the oven, place sandwiches (wrapped in foil) in 350° F oven for about 25-30 minutes, flipping over once halfway until heated all the way through.
3. Over a campfire place a grate over a nice 1-2 inch layer of hot & ready white coals. If you are using briquettes, light them and wait about 10 minutes until they are not flaming and starting to turn white. Place your thawed foil wrapped sandwiches on the hot grill and cook, turning every 5 minutes until heated all the way through, about 20-25 minutes. If sandwiches are still frozen it will take 35-45 minutes turning every 5 minutes.