Freezer Breakfast Sandwiches with Maple Butter

method

1. 1

   Preheat your oven to 350°F (175°C) and grease a rimmed baking sheet.

2. 2

   In a large bowl, mix the ground pork with salt, black pepper, sage, thyme, onion powder, paprika, crushed red pepper flakes, grated nutmeg, and 1 to 2 tablespoons of maple syrup until well combined.

3. 3

   Fry a small test piece in a hot skillet to taste for seasoning, adjusting with extra salt, sage, red pepper, or maple syrup as desired.

4. 4

   Shape the sausage mixture into patties slightly wider and flatter than your English muffins (they will shrink as they cook). Pan-fry in a skillet over medium heat until deeply browned on both sides and cooked through. Transfer to a wire rack or plate to cool.

5. 5

   In a bowl, whisk together the eggs, milk, a pinch of salt, black pepper, and chopped chives. Pour evenly onto the prepared greased rimmed baking sheet.

6. 6

   Bake the eggs until just set, about 10–12 minutes. Remove from oven and use a round glass or cookie cutter to punch out egg rounds matching the size of the English muffins.

7. 7

   In a small bowl, stir together the softened butter, remaining maple syrup, and flaky sea salt to make the maple butter.

8. 8

   Assemble sandwiches: spread maple butter across both sides of the toasted English muffins. Layer the bottom half with an egg round, sharp white cheddar slices, a sausage patty, and top with the other muffin half.

9. 9

   Wrap each sandwich tightly in parchment paper and transfer into a freezer-safe zip-top bag. Freeze for up to 2–3 months.

10. 10

    To reheat: unwrap and warm in an air fryer, toaster oven, or reheat in a microwave and crisp in a skillet until heated through and cheese is melted.