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Wednesday, August 1, 2012

RECIPE WED #5: Sausage Egg & Cheese English Muffins- 'HOOD Style!

...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:

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.

What sets my English muffins apart is the delicious sauce, made with seasoned mayonnaise and a blend of stone ground grainy and smooth Dijon mustard.

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

  1. Toast English muffins
  2. 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)
  3. 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.
  4. Mix Mayonaise with spices and allow to mingle for a few minutes
  5. Coat both sides of muffins with mayo and layer sausage over sauce and to with egg cheese mixture.
  6. Top with other English muffin...ENJOY!

I like to freeze these, I just wrap each sandwich with wax paper  then place in to a freezer container  of choice. Will keep up to 1 month.

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