Sausage, Egg and Cheese Breakfast Sandwiches - muffins

Method

• Toast English muffins in a toaster or under a broiler until browned and set aside.
• Cook sausage patties over medium heat until nicely browned.
• Transfer cooked patties to a paper towel lined plate and set aside.
• Preheat oven to 400 degrees F.
• Crack all the eggs into a large bowl, whisk until evenly yellow.
• Whisk in dried mustard, chopped parsley, salt and pepper.
• Spray a 12-cup muffin tin or 12 ramekins generously with nonstick cooking spray or grease well with butter.
• Divide the beaten eggs evenly between the 12 cups.
• Bake in the preheated oven for 10-12 minutes, or until the eggs are set up and mostly cooked through.
• Remove from the oven and top each muffin or ramekin cup with about 1/4 cup (or 1 slice) of cheese.
• Return to the oven just until the cheese is melted.
• When cheese is melted, remove the pans from the oven and let cool before carefully removing each egg and cheese round.
• Assemble each sandwich as follows: Base of the English muffin plus one sausage patty plus one egg and cheese round plus top of English muffin.
• When they are completely cool, wrap each sandwich individually with plastic wrap and put the wrapped sandwiches into a resealable zip-top bag.
• Store in the freezer for up to one month.
• To reheat: Remove plastic wrap, wrap sandwich in a paper towel and microwave on HIGH for 1 1/2 minutes, checking at 30 second intervals.