Ingredients
Eggs
- 8 large eggs
- 1/4 cup milk (any kind)
- 1 teaspoon salt
- 1/2 teaspoon pepper
English Muffins
- 6 gluten-free English muffins (Trader Joe’s recommended)
Breakfast Sausage
- 1 lb gluten-free ground breakfast sausage (Johnsonville recommended)
Cheese
- 6 slices cheddar cheese
Instructions
- Prep the baking environment: Fill a baking dish halfway with water and place it on the bottom rack of the oven. Preheat the oven to 325°F (convection setting recommended) to create a moist environment for baking eggs and prevent a tough skin.
- Prepare the egg mixture: Spray an 8×8-inch baking dish with nonstick spray. In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Bake the eggs: Pour the egg mixture into the prepared baking dish. Place on the middle rack and bake for 22-24 minutes, rotating the pan halfway, until the center is set. Let cool completely, then trim edges and slice into 6 equal portions.
- Prepare English muffins: Remove the water-filled baking dish from the oven, drain, then increase oven temperature to 375°F. Line a half sheet pan with foil and parchment paper. Slice muffins in half and arrange on the sheet pan.
- Toast English muffins: Bake muffin halves for 5-7 minutes until lightly toasted, rotating the pan halfway through. Cool on a rack completely.
- Form and bake sausage patties: Divide the ground sausage into 6 equal portions, then each portion into thirds to form 6 thin patties on a baking sheet. Bake at 375°F for 16-18 minutes, flipping and rotating halfway, until internal temperature reaches 160°F or higher for best texture. Drain on paper towels and cool.
- Assemble sandwiches: On a piece of foil, place the bottom half of a toasted English muffin, then layer with a sausage patty, a portioned slice of baked egg, and cheddar cheese slice. Top with the other muffin half. Wrap the sandwich tightly in foil. Repeat for all sandwiches.
- Store sandwiches: Place wrapped sandwiches in a gallon-size Ziploc bag or airtight container. Refrigerate up to 5 days or freeze for up to 3 months.
- Reheat from refrigerated (microwave): Remove foil, place sandwich on a plate covered with a paper towel, microwave 30 seconds, flip, then microwave another 30-60 seconds until heated through. For best results, slice sandwich in half and slightly separate the halves while microwaving.
- Reheat from refrigerated (oven): Place foil-wrapped sandwich directly onto the oven rack and bake at 350°F for 20-25 minutes until hot.
- Reheat from frozen (oven): Place foil-wrapped sandwich on oven rack and bake at 350°F for 50-55 minutes until thoroughly heated.
- Reheat from frozen (microwave): Not recommended due to uneven heating.
Notes
- Using a water bath while baking eggs ensures moist, tender eggs without a tough skin.
- Johnsonville gluten-free breakfast sausage and Trader Joe’s gluten-free English muffins are recommended brands for optimal taste and texture.
- Allow eggs, muffins, and sausage patties to cool completely before assembling to prevent sogginess.
- Freezing sandwiches individually wrapped in foil helps maintain freshness and facilitates easy reheating.
- For best texture, reheat from refrigerator rather than frozen whenever possible.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
