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1
combine the sausage ingredients in a medium bowl. Let sit in refrigerator for 12 to 24 hours. Divide into six portions and press into circles. Cook on griddle for 5 to 6 minutes per side. Drain on paper towels.
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2
mix the 3 1/4 cup all-purpose flour, bread flour, salt, yeast, sugar, and water in large bowl. Add the water and mix until all ingredients are incorporated. Cover; let the dough double in size (2 to 3 hours at room temperature, or in the refrigerator overnight).
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3
After the dough has doubled, mix together remaining all-purpose flour and cornmeal, and liberally flour counter with cornmeal mixture. Transfer the dough to counter and roll out the dough until approximately 3/4- to 1-inch thick.
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4
Cut dough into rounds [Ed note: I used a 3-inch biscuit cutter] and place on a well-oiled griddle on low to medium heat. Let brown on one side, flip, and oil again. The muffins will be done when they push back readily in the center.
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5
whisk the eggs with salt and pepper in a medium bowl. Add butter to a nonstick pan and stir to cook. Keep stirring the eggs into the center of the pan; try to keep the eggs almost omeletlike, not small pieces.
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6
Toast six muffins until golden brown. Place a sausage patty on six halves, then some scrambled eggs, top with cheese, and cover with other muffin halves.
