Description
Sweet maple breakfast sausage patties, gooey melted sharp cheddar cheese, fluffy egg rounds and an chive aioli spread sandwiched between two toasted English muffins to make delicious savory-sweet breakfast.
Ingredients
Units
Scale
- 6 English muffins
- 12 eggs
- 1 lb ground pork or chicken breakfast sausage
- 1 cup cheddar cheese
- 1/4 cup maple syrup
Chive Aioli
- 1/2 cup mayonnaise
- 2 tbsp fresh chives, finely chopped
- 1–2 cloves of garlic, minced or grated
- 2 tsp lemon juice
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350ºF. Butter a 9×13-inch baking dish.
- Make Chive Aioli sauce. In a small bowl, mix mayonnaise, chives, garlic, lemon, and black pepper until blended. Set to the side.
- In a large bowl, lightly whisk eggs and pour them into the buttered baking dish. Pour the egg mixture into the buttered sheet pan. Bake for 25-30 minutes until cooked through.
- While the egg is cooking, make sausage patties. In a medium mixing bowl, use your hands to mix in 1/4 cup of maple syrup into the breakfast sausage. Form the sausage into 6 patties.
- Heat a skillet over medium heat and cook on each side for 4-5 minutes until they are cooked through. Use a thermometer to check the temperature as they cook. Once they reach an internal temperature of 165ºF you can remove them from the skillet.
- Using a large circle cookie cutter, cut out 6 egg rounds. Save any extra egg scraps for munching on throughout the week.
- Toast the English muffins, and spread a thin layer of chive aioli sauce on both English muffin sides. Sandwich with egg rounds and top with some extra cheese and a sausage patty.
- Wrap in foil or wax paper for meal prepping during the week. Store in an airtight container.