• Preheat the oven to 200C/400F (fan).
• Slice all of the English muffins in half and toast them to your liking. Put to one side.
  12 English bread muffins

Patties

• Next, make the patties. Add all of the sausage patties ingredients to a bowl and mix together until combined.
  1 kg (2.2lbs) minced (ground) pork – 5% fat, 1 kg (2.2lbs) minced (ground) beef – 5% fat, ½ tsp salt, ½ tsp black pepper, ½ tsp onion powder, ½ tsp garlic powder, Pinch white pepper
• Divide the mixture into 24 balls. If weighing, you should find each is approx. 83g (2.9oz).
• Arrange the meatballs on 3 trays. So you have 8 on each tray.
• Cover one of the meatballs with a square of baking parchment and squash the meatball down flat using a burger press or your hands.
• Repeat with the rest so you have 24 flat burger patties.
• Place two of the trays in the oven and cook for 12 minutes, until the patties are browned.

Eggs

• Meanwhile, crack the eggs into a large bowl. Add the salt, pepper, garlic powder and white pepper and whisk together with a fork.
  12 large eggs, ¼ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, Pinch white pepper
• Line a large baking dish (approx. 40cm(16 inch)x30cm (12 inch)x2.5cm (1 inch) deep) with baking parchment. Push the parchment into the corners so it’s nice and flat.
• Pour the eggs into the prepared dish.
• When the first batch of sausage patties are ready, remove from the oven.
• Place the remaining tray of sausage patties and the tray with the egg mixture into the oven.
• The sausage patties will take 12 minutes and the egg will take 10-12 minutes.
• Remove from the oven when cooked.
• Use a knife to carefully slice the egg into 12 portions (3 by 4).

Assembly

• Now it’s time to assemble. You can do this one at a time, or all at once if you have the workspace.
• Place 12 squares of baking parchment on the worktop. Place the base of the muffins on top of each one.
• Add a sausage patty, a slice of burger cheese, a slice of egg, a second sausage patty and a second slice of cheese to each of the muffin bases. Then place the muffin top on top.
  24 slices burger cheese
• Slice the sausage muffin in half (this will especially help if you’re reheating from frozen) and wrap each muffin tightly in the baking parchment.
• Place in airtight bags or containers and freeze. Alternatively, you can refrigerate some or all (they’ll keep well in the fridge for up to 3 days).

Reheating from refrigerated:

• Reheat on high in the microwave (my microwave is 1000 watts) for 3 minutes, until piping hot throughout. I reheat in the baking parchment to keep the moisture in.

Reheating from frozen:

• Reheat on high in the microwave (my microwave is 1000 watts) for 2 minutes (still in the baking parchment). Then carefully unwrap the muffin. Because you sliced the muffin in half before freezing, you can now turn two muffin pieces around, so the inside parts of the muffin are facing outwards.
• Wrap back up again and microwave for 1-2 minutes, until piping hot throughout.