Sausage, Egg and Cheese Breakfast Sandwiches

• 12 whole English Muffins
• 12 whole Sausage Patties
• 12 whole Eggs
• 1 pinch Dried Ground Mustard Seed
• 1 Tablespoon Chopped Fresh Parsley
• Salt And Freshly Ground Pepper, To Taste
• 12 slices (or 3 Cups Grated) Cheese (Any Good Melting Variety Will Do.)
• Optional Garnish: Arugula And Hot Sauce For Dressing Reheated Sandwiches

1. Toast English muffins in a toaster or under a broiler until browned and set aside.
2. Cook sausage patties over medium heat until nicely browned.
3. Transfer cooked patties to a paper towel lined plate and set aside.
4. Preheat oven to 400 degrees F.
5. Crack all the eggs into a large bowl, whisk until evenly yellow.
6. Whisk in dried mustard, chopped parsley, salt and pepper.
7. Spray a 12-cup muffin tin or 12 ramekins generously with nonstick cooking spray or grease well with butter.
8. Divide the beaten eggs evenly between the 12 cups.
9. Bake in the preheated oven for 10-12 minutes, or until the eggs are set up and mostly cooked through.
10. Remove from the oven and top each muffin or ramekin cup with about 1/4 cup (or 1 slice) of cheese.
11. Return to the oven just until the cheese is melted.
12. When cheese is melted, remove the pans from the oven and let cool before carefully removing each egg and cheese round.
13. Assemble each sandwich as follows: Base of the English muffin plus one sausage patty plus one egg and cheese round plus top of English muffin.
14. When they are completely cool, wrap each sandwich individually with plastic wrap and put the wrapped sandwiches into a resealable zip-top bag.
15. Store in the freezer for up to one month.
16. To reheat: Remove plastic wrap, wrap sandwich in a paper towel and microwave on HIGH for 1 1/2 minutes, checking at 30 second intervals.

muffins, sausage, eggs, ground mustard, parsley, salt, cheese, arugula

Taken from tastykitchen.com/recipes/main-courses/sausage-egg-and-cheese-breakfast-sandwiches/ (may not work)