Sausage and Egg JeffMuffins

• Nonstick cooking spray, for spraying pan
• 1/4 cup heavy cream
• 12 large eggs
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1 cup grated aged Cheddar
• 1 package cylindrical pork breakfast sausage, cut into 12 patties
• 12 English muffins, lightly toasted

1. Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking or jelly roll pan generously with nonstick cooking spray.
2. Combine the cream and eggs in a large bowl and whisk until thoroughly combined.
3. Whisk in some salt and pepper.
4. Pour the egg mixture onto the prepared pan and carefully place in the oven.
5. 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.
6. Cut into 12 equal squares.
7. Set aside.
8. Meanwhile, in a 12-inch skillet set over medium heat, add the sausage patties and press down until "smashed."
9. Cook until slightly charred and no longer pink in the middle, about 5 minutes per side.
10. Remove the patties and let drain on a paper towel-lined plate.
11. To build the sandwiches, layer the bottom of each English muffin with a piece of egg and sausage and cover with the English muffin top.
12. Repeat with the remaining ingredients.
13. Individually wrap each sandwich tightly in plastic wrap, place in a resealable bag and freeze.
14. To 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!

nonstick cooking spray, heavy cream, eggs, salt, black pepper, grated aged, sausage, muffins

Taken from www.foodnetwork.com/recipes/jeff-mauro/sausage-and-egg-jeffmuffins.html (may not work)