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Preheat oven to 350º
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In a skillet over medium heat cook breakfast sausage, crumbling it as it cooks. Remove sausage from skillet and set aside on paper towels to drain
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Season eggs with salt and pepper and cook scrambling until middle is set. Remove eggs from heat.
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Divide English Muffins in two and place on a cookie sheet or sheet pan lined with foil or parchment paper
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Melt butter the combine with garlic powder. Brush butter mixture over the bread.
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Sprinkle cheese on the muffin half then stack on eggs and sausage. Repeat for each English Muffin add more cheese to the top.
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If freezing stop here and wrap tightly in plastic wrap. Then store in a freezer safe back for up to three months. When ready to enjoy follow instructions below.
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Bake at 350º for 10-15 minutes or until muffins are toasted and cheese is melted.
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Serve immediately or keep fresh in the refrigerator in an air tight container for up to seven days.