Step 1

Preheat oven to 350º

Step 2

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

Step 3

Season eggs with salt and pepper and cook scrambling until middle is set. Remove eggs from heat.

Step 4

Divide English Muffins in two and place on a cookie sheet or sheet pan lined with foil or parchment paper

Step 5

Melt butter the combine with garlic powder. Brush butter mixture over the bread.

Step 6

Sprinkle cheese on the muffin half then stack on eggs and sausage. Repeat for each English Muffin add more cheese to the top.

Step 7

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.

Step 8

Bake at 350º for 10-15 minutes or until muffins are toasted and cheese is melted.

Step 9

Serve immediately or keep fresh in the refrigerator in an air tight container for up to seven days.