Sausage, Egg & Cheese English Muffin Sandwiches

Serves 4 · 10 min prep · 15 min cook

Ingredients

• 4 (about 1 lb total) breakfast sausage patties
• 4 large eggs
• 2 Tbsp whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 Tbsp unsalted butter
• 4 English muffins
• 4 sharp cheddar cheese slices
• optional for serving hot sauce or ketchup

Instructions

1. 1Preheat a large nonstick skillet over medium heat. Place the sausage patties in the dry skillet and cook 3–4 minutes per side until deeply browned and cooked through to 160°F internal temperature. Transfer to a plate and tent with foil.
2. 2While the sausage cooks, whisk the eggs, milk, salt, and pepper in a bowl until the whites and yolks are fully combined and slightly frothy.
3. 3Wipe the skillet clean if needed, then melt the butter over medium-low heat. Pour in the egg mixture. Let it sit undisturbed 20 seconds until the edges just begin to set.
4. 4Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan so uncooked egg flows underneath. Continue this soft scramble method for 2–3 minutes until the eggs are softly set but still glossy and moist—do not brown them.
5. 5Split the English muffins and toast them until golden and crisp, either in a toaster or cut-side down in the same skillet for 1–2 minutes.
6. 6Build each sandwich: bottom muffin half, one sausage patty, a generous portion of scrambled eggs, one slice of cheddar so it starts to melt from the heat, then the top muffin half.
7. 7Press gently so everything holds together. If you want the cheese fully melted, wrap each sandwich loosely in foil and place in a 300°F oven for 3–4 minutes.
8. 8Serve hot with hot sauce or ketchup on the side. Leftover sandwiches can be wrapped tightly and refrigerated up to 3 days; reheat in a 350°F oven or air fryer for 8–10 minutes.