Back in our younger days when we took a road trip, on days spent driving to our destination, meals were generally fast-food eaten in the car or picnic style sandwiches at a roadside rest stop.
Now that Hubby and I are a couple of old farts, we need more than a quick stop on a long car ride. Once upon a time we could ride in the car for as much as twelve hours, stopping only long enough to fuel up and use the rest room. I can remember driving home from Yellowstone in a single day. Now getting to Yellowstone is a two-day trip with meals in sit-down restaurants and long stretches on the side of the road.
Every once and awhile I miss the fast-food inspired breakfast with a hash brown patty side. When that happens, I’ll make my own Breakfast Sandwiches. And I’m here to tell you, making your own is not only easy, it’s so much better tasting. Enjoy!
Sausage and Egg Muffin Sandwiches
1/2 lb Jimmy Dean Breakfast Sausage
4 English Muffins
4 tablespoons Butter
Cooking Spray as needed
4 whole Eggs
Pinch Kosher Salt
Black Pepper to taste
4 slices American Cheese
Form sausage into four 2-ounce balls. Flatten into patties slightly larger than the English Muffin.
Cook sausage in a skillet with a little water for 5 minutes. Flip, continue to cook until cooked through. Hold in a warm oven until ready to assemble.
Meanwhile, split English Muffins, toast lightly in the toaster. Butter muffins, split side, and hold in a warm oven.
Place water in the bottom of a skillet fitted with an egg poacher. Remove the poacher insert, lightly spray cups with cooking spray, set aside. Heat water in skillet over medium heat.
Working with one egg at a time, crack egg into a glass measuring cup. Beat egg, season with salt and pepper, then pour mixture into the cup of the egg poacher. Repeat until egg cups are filled. Place poacher over steaming water.
Cover and cook eggs until fully set and cooked through, about 10 minutes or until cooked through and firm.
To assemble, place 4 halves of the toasted English Muffins on a plate. Place sausage on top of the muffins. Use a spoon to remove eggs from poacher, turn rounded side up and place on top of sausage patties. Drape a slice of cheese over the egg. Top with remaining halves of the muffins. Place in a warm over for 2 or 3 minutes, just long enough to heat through and let the cheese melt.
If you want that true fast-food feeling, serve these muffin sandwiches with a side of hash brown patties.
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