By Tom Gosse
18 eggs
12 english muffins OR bagels
2 lbs breakfast sausage OR bacon
sliced cheese (12 slices)
1 cup milk
salt, pepper, Tabasco sauce…
1 muffin tray
Pre-heat oven to 375º. Crack eggs into large bowl and mix with whisk. Add one cup of whole milk to add fluff as eggs bake. Add salt, pepper and Tabasco sauce, to taste.
Spray muffin tray with cooking spray. Fill all spots with egg mixture. Place in oven for 25-30 minutes
While eggs are baking, form sausage into 12 round, flat portions (6 per 16-oz pack), brown all sausage in frying pan.
OR fry bacon. 2 pieces of bacon, cut in half, work well for one sandwich.
Drain fat.
While meat is browning, start toasting muffins/bagels. This will go faster with a toaster oven.
After eggs are done, assemble sandwiches, and add a slice of cheese.
Let sandwiches cool (this will reduce condensation/ice crystals as they freeze), then wrap sandwiches individually in aluminum foil and freeze.
Unwrap from foil, wrap in paper towel, microwave for 2 minutes and 15 seconds.