Red Meat Allergy Friendly Freezer Breakfast Sandwiches
Total time1 hr 10 min
Prep time20 min
Cook time20 min
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Learn more →Ingredients
8 servings
- 8 english muffins, split
- 1 lb breakfast sausage patties (8 patties)
Chef's tipUse premade turkey sausage patties if you can find them, or form the sausage into patties (if it comes as links, remove the casings first). If the product is raw, cook to 165°F (74°C); if it's fully cooked, just heat it through. - 8 large eggs
- ¼ cup whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp unsalted butter
- 8 slices cheddar cheese
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
Instructions
- 1
Arrange the English muffin halves cut-side up on a large baking sheet and toast under the broiler for 2–3 minutes, until the cut surfaces are lightly golden. Set aside to cool.
- 2
Heat a large skillet over medium heat. Add the sausage patties in a single layer and cook for 3–4 minutes per side, until browned on both sides and the internal temperature reaches 160°F (71°C). Transfer to a plate lined with paper towels and let cool.
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