Mini Brekkie Sandies
from 1 vote
Mini Sausage Patties:
finely chopped fresh sage
finely chopped fresh thyme
Kosher salt and freshly ground black pepper
coarsely ground pork
(not lean; preferably from pork shoulder)
(such as Sriracha)
fresh lemon juice
Wolferman’s San Francisco-Style Sourdough Mini Muffins split
To make mini sausage patties:
In a medium bowl, mix garlic, sage, thyme,
1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
Add pork and mix until just combined.
Cover and refrigerate mixture for at least 15 minutes and up to 1 day.
Divide mixture into 8 equal portions (about 1 ounce each) and form into patties that are slightly wider than English muffins.
Heat large skillet over medium-high heat.
Add oil, then pork patties, and cook for 2 minutes per side, or until browned on both sides and just cooked through.
Set patties aside in a warm place while cooking eggs.
To make scrambled eggs:
In a medium bowl, whisk eggs, cream, and 1/4 teaspoon kosher salt until well-blended.
Heat medium nonstick skillet over medium heat.
Melt butter and add egg mixture.
Leave eggs untouched for 30 seconds.
Sprinkle cheese over eggs and, using a silicone spatula, begin stirring to create curds of egg.
Cook for 2 minutes, or until cheese melts and eggs are just set but still creamy.
Remove from heat.
In small bowl, whisk mayonnaise, hot sauce, and lemon juice.
Spread cut sides of Wolferman’s San Francisco-Style Sourdough Mini Muffins tops and bottoms with mayonnaise mixture.
Place one patty on each bottom.
Divide scrambled eggs among sandwiches.
Place tops on sandwiches and serve.
Make ahead: Sausage mixture can be made up to 1 day before cooking.
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