Best Ever Make-Ahead Breakfast Sandwiches

12 servings


5 minutes


25 minutes

  • 12 English muffins or Croissants
  • ½ cup butter
  • 12 pieces breakfast sausage patties or Canadian bacon, or a mixture of both
  • 24 slices of white American cheese
  • 12 large eggs
  • Oil for cooking
  • salt
  • pepper
  1. Heat a cast iron skillet over medium heat and cook the sausage patties with a touch of oil. While the sausage cooks, turn the oven on and to high broil.
  2. Line a half sheet pan with a silicone mat, such as a Silpat, and split the English muffins. Spread a smear of butter over each side of the English muffins and place under the broiler until just melted and hardly browned. Please note that the English muffins will go under the broiler a total of 3 times, so they will get nicely browned by the end of the cooking process.
  3. Take the English muffins out of the oven and layer with a cooked sausage patty and 1 slice of American cheese. Place back under the broiler to melt the cheese. Remove and begin to cook the eggs.
  4. In the same cast iron skillet that was used to cook the sausage, layer a very thin coat of oil and cook each egg individually, using the Joseph and Joseph silicone egg mold. This mold will create a perfectly sized egg patty with a runny yolk.
  5. Salt and pepper each egg and place them onto the melted cheese and sausage patty side of the English muffins. Layer on another slice of American cheese and place back into the broiler. If the empty English muffin tops are getting too browned, you can leave them out of this step.
  6. Once the cheese is perfectly melted and has encased the egg and sausage, place down the English muffin top and press lightly to seal the sandwich. Either serve immediately, or let cool completely before wrapping individually and storing in the refrigerator or freezer.