...Of course I am talking MotherHOOD style!!!
Making your own English Muffins is not a new thing, you just google it and you will get pages and pages of entries. You can get the perfect egg shape for this sandwich a variety of ways:
- Crack an egg or pour a batch of scrambled eggs into muffin pans and bake them
- Scramble the eggs and pour into a baking sheet and cut with a tuna can that has both sides cut {Saw this once, can't find a post on it but pretty self explanatory} or English muffin sized cookie cutters.
- Fry the eggs in a wide mouth mason jar ring.
- Using a specialty Egg shaping ring.
All of these are great ways if you really care about the shape of your eggs, personally I would rather eat it than worry about the shape of my eggs.
So I just make a hug batch of 2 or 2 dozen eggs scrambled with milk and seasoned with kosher salt, pepper, chipotle, & smoked paprika (Our house seasoning) as it sets up in the last few seconds I throw in a handful or 2 of shredded sharp cheddar cheese.
I toast all the English Muffins or toast the English bread then place a pre-shaped large sausage patty.
The MotherHOOD style Sausage, Egg, & Cheese English Muffins
12 fork split English Muffins
12 large sausage patties
8 eggs
1/4 C milk
1 C Sharp Shredded Cheddar Cheese
1/2 C Mayonaise
2 T Dijion Mustard Smooth
2T Stone ground Grainy Dijon Mustard
1T Smoked paprika
1/2T Chipotle Powder
1/2T Kosher Salt
2t fresh cracked pepper
- Toast English muffins
- While muffins are toasting crack eggs in a large bowl and scramble with milk. I season with a few "sprinkles' of House seasoning (Which is a blend of seasonings listed here)
- Cook Eggs in a large skillet over med coated in EVOO until nearly cooked all the way through. Turn off heat and add Cheddar cheese cover with lid.
- Mix Mayonaise with spices and allow to mingle for a few minutes
- Coat both sides of muffins with mayo and layer sausage over sauce and to with egg cheese mixture.
- Top with other English muffin...ENJOY!
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