Toasted English muffins hold soft-scrambled eggs and melted cheddar in a stack that's built for busy mornings, then wrapped and frozen so breakfast is ready whenever you need it. The eggs get folded low and slow with a splash of milk until just barely set, keeping them tender even after a spin in the microwave or oven. A quick broil on the muffins adds golden edges and a little chew that holds up beautifully through freezing and reheating. Assemble a batch on a Sunday and you've got grab-and-go mornings covered for weeks, no last-minute cooking required. It's a satisfying, cheesy, protein-packed option that fits neatly into a vegetarian breakfast rotation.
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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.
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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