Sausage and Egg JeffMuffins

• Nonstick cooking spray, for spraying pan
• 1/4 cup heavy creamheavy-cream
• 12 large eggsegg
• 1 1/2 teaspoons sea saltsalt
• 1/2 teaspoon black pepperpepper
• 1 cup grated aged Cheddarcheddar
• 1 package cylindrical pork breakfast sausage, cut into 12 pattiessausage
• 12 English muffins, lightly toastedenglish-muffin

1. 01Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking or jelly roll pan generously with nonstick cooking spray.
2. 02Combine the cream and eggs in a large bowl and whisk until thoroughly combined. Whisk in some salt and pepper. Pour the egg mixture onto the prepared pan and carefully place in the oven. Cook for 6 to 7 minutes, and then sprinkle with the cheese and cook until the eggs are set but not browned, another 6 to 7 minutes. Cut into 12 equal squares. Set aside.
3. 03Meanwhile, in a 12-inch skillet set over medium heat, add the sausage patties and press down until "smashed." Cook until slightly charred and no longer pink in the middle, about 5 minutes per side. Remove the patties and let drain on a paper towel-lined plate.
4. 04To build the sandwiches, layer the bottom of each English muffin with a piece of egg and sausage and cover with the English muffin top. Repeat with the remaining ingredients. Individually wrap each sandwich tightly in plastic wrap, place in a resealable bag and freeze.
5. 05To reheat, remove the plastic from the sandwich, wrap in a paper towel and heat in a microwave until totally defrosted and hot, about 2 minutes!

Calories

240 kcal

Protein

12 g

Fat

11 g

Saturated fat

4 g

Carbs

23 g

Fiber

2 g

Sugar

1 g

Sodium

310 mg

Cholesterol

176 mg

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