Step by step

Method

5 steps

1. 1

   Brown 8 oz breakfast sausage in a skillet, breaking it into small crumbles, until no pink remains. Drain the excess fat so the sandwiches don't get greasy.

2. 2

   Whisk 4 large eggs with ¼ teaspoon dry mustard, ¼ teaspoon black pepper, and a pinch of garlic powder if you like. Pour into the skillet with the sausage and scramble gently until just set — still soft, not dry. Cool a few minutes so the cheese doesn't melt into a puddle when you assemble.

3. 3

   Lightly butter the cut sides of 4 split English muffins. Build each sandwich: bottom muffin, half a cheddar slice, egg-sausage mix, second cheese half, top muffin.

4. 4

   To eat now: air fry at 350°F for 8–12 minutes until hot through and the cheese melts. Leave unwrapped (or unwrap the last 2 minutes) if you want a toastier muffin.

5. 5

   To freeze: wrap cooled sandwiches tightly and freeze up to 1 month. Reheat from frozen at 350°F for 12–15 minutes, flipping once. You want a hot toasted muffin with melty cheddar and soft scrambled egg-sausage — not a soggy steamed sandwich or a dry overcooked scramble.