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1
Toast English muffins in a toaster or under a broiler until browned and set aside.
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2
Cook sausage patties over medium heat until nicely browned.
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3
Transfer cooked patties to a paper towel lined plate and set aside.
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4
Preheat oven to 400 degrees F.
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5
Crack all the eggs into a large bowl, whisk until evenly yellow.
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6
Whisk in dried mustard, chopped parsley, salt and pepper.
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7
Spray a 12-cup muffin tin or 12 ramekins generously with nonstick cooking spray or grease well with butter.
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8
Divide the beaten eggs evenly between the 12 cups.
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9
Bake in the preheated oven for 10-12 minutes, or until the eggs are set up and mostly cooked through.
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10
Remove from the oven and top each muffin or ramekin cup with about 1/4 cup (or 1 slice) of cheese.
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11
Return to the oven just until the cheese is melted.
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12
When cheese is melted, remove the pans from the oven and let cool before carefully removing each egg and cheese round.
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13
Assemble each sandwich as follows: Base of the English muffin plus one sausage patty plus one egg and cheese round plus top of English muffin.
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14
When they are completely cool, wrap each sandwich individually with plastic wrap and put the wrapped sandwiches into a resealable zip-top bag.
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15
Store in the freezer for up to one month.
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16
To reheat: Remove plastic wrap, wrap sandwich in a paper towel and microwave on HIGH for 1 1/2 minutes, checking at 30 second intervals.
