Step-by-Step Instructions
Start by getting your oven nice and hot—I preheat mine to 375°F (190°C). While it’s warming up, split all your English muffins and lay them out on your parchment-lined baking sheet. Don’t crowd them. Then, grab your skillet and brown that breakfast sausage over medium heat. I break it into small crumbles as it cooks. This is where the first amazing smell hits you. Once it’s cooked through and nicely browned, I transfer it to a plate lined with a paper towel to drain off a bit of the excess grease. You want flavor, not sogginess!
Here’s the fun part: creating your “pizza sauce.” In the same skillet (leave a little of that tasty sausage fat in there for flavor!), pour in your lightly whisked eggs. Cook them gently, just until they’re softly scrambled but still quite moist. They’ll finish cooking in the oven. I learned the hard way that scrambling them until they’re completely dry in the pan makes for a rubbery topping. Now, assemble! Spoon a generous layer of those soft scrambled eggs onto each English muffin half, then divide the crumbled sausage evenly over the top of the eggs.
Finally, crown each little masterpiece with a slice or two of that thinly sliced cheddar cheese. I like to place it so it drapes over the edges—it gets wonderfully crispy as it melts. Pop the whole baking sheet into your preheated oven for about 10-12 minutes. You’re waiting for the cheese to be completely melted, bubbly, and maybe even just starting to get a few golden-brown spots. The English muffin edges will be perfectly crisp. The aroma at this point is absolutely irresistible.
Pro Tips for Best Results
My first batch was good, but my third batch was phenomenal because of these tweaks. First, don’t be shy about toasting the English muffins for a minute or two before you add any toppings. I’ll sometimes split them and pop them in the toaster on a light setting before assembling. This creates a sturdier base that resists getting soggy from the eggs and sausage, ensuring every bite has that delightful crunch.
Second, seasoning is key. While the sausage and cheese bring saltiness, I always add a tiny pinch of salt and a hefty crack of black pepper to my eggs before I scramble them. I’ve also started adding a very light sprinkle of garlic powder over the sausage layer before adding the cheese. It’s a subtle background note that makes a huge difference. I tested this three different ways: no extra seasoning, seasoning just the eggs, and seasoning both layers. The winner was clear.
Finally, let them rest for just 3-5 minutes after pulling them from the oven. I know it’s torture, but it allows the cheese to set slightly so it doesn’t all slide off in one gooey glob when you pick it up. This brief pause also lets the flavors meld together perfectly. I serve them right on the parchment paper—fewer dishes to wash means more time to enjoy my coffee.
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