A Mini Breakfast Sandwich That’s Big on Taste

Instructions

1
To make mini sausage patties:
2

In a medium bowl, mix garlic, sage, thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

3
Add pork and mix until just combined.
4
Cover and refrigerate mixture for at least 15 minutes and up to 1 day.
5
Divide mixture into 8 equal portions (about 1 ounce each) and form into patties that are slightly wider than English muffins.
6
Heat large skillet over medium-high heat.
7
Add oil, then pork patties, and cook for 2 minutes per side, or until browned on both sides and just cooked through.
8
Set patties aside in a warm place while cooking eggs.
9
To make scrambled eggs:
10
In a medium bowl, whisk eggs, cream, and 1/4 teaspoon kosher salt until well-blended.
11
Heat medium nonstick skillet over medium heat.
12
Melt butter and add egg mixture.
13
Leave eggs untouched for 30 seconds.
14
Sprinkle cheese over eggs and, using a silicone spatula, begin stirring to create curds of egg.
15
Cook for 2 minutes, or until cheese melts and eggs are just set but still creamy.
16
Remove from heat.
17
To serve:
18
In small bowl, whisk mayonnaise, hot sauce, and lemon juice.
19
Spread cut sides of Wolferman’s San Francisco-Style Sourdough Mini Muffins tops and bottoms with mayonnaise mixture.
20
Place one patty on each bottom.
21
Divide scrambled eggs among sandwiches.
22
Place tops on sandwiches and serve.