MAKES 6 sandwiches | TAKES 45 minutes

A freezer-friendly, grab-and-go breakfast sandwich that’s perfect for a busy week ahead.

Ingredients

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1 pound ground maple breakfast sausage (or just mix in 1-2 tablespoons of maple syrup to normal breakfast sausage)

8 large eggs

2 tablespoons whole milk

½ teaspoon kosher salt

¼ teaspoon black pepper

1 tablespoon butter, plus more for the English muffins if desired

6 English muffins, split

6 slices sharp cheddar cheese

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Instructions

1. Heat the oven to 375 F. Line an 8-inch square baking pan with parchment or just lightly grease it.

2. Divide the sausage into 6 thin patties slightly wider than the English muffins.

3. Cook the patties in a large skillet over medium heat for 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate.

4. Whisk the eggs, milk, salt and pepper. Pour into the prepared pan and bake for 12 to 16 minutes, until just set. Cool slightly, then cut into 6 lil square pieces.

5. Toast the English muffins lightly, if you feel like it. Layer each bottom half with sausage, egg and cheddar, then close the sandwiches.

6. Serve immediately, or cool completely before wrapping and storing.

MAKE AHEAD Refrigerate up to 4 days or freeze up to 2 months. Reheat a thawed sandwich in the microwave for 60 to 90 seconds, then crisp it in a skillet or air fryer to help restore the texture.