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  • 4 Thomas’® Original English Muffins
  • 4 eggs
  • 2 tbsp heavy cream
  • salt and pepper
  • 1 tbsp butter
  • 1 lb ground breakfast sausage
  • 4 slices American cheese


  1. Preheat oven to 375 °F and split English muffins with hands or a fork on a baking sheet, toast for 5-7 minutes.
  2. Form ground sausage into 4 inch patties (these will shrink when cooked).
  3. Bring a skillet to medium-high heat. Cook patties 2 minutes per side, flipping once. Remove from heat and pour out all but 1 tbsp fat.
  4. Bring the same skillet to low-medium heat and add 1 tbsp butter.
  5. In a bowl, whisk eggs with heavy cream and a pinch of salt and pepper. Pour in skillet and bring to low heat. Using a spatula, stir gently and fold edges over until curds form for 2-3 minutes.
  6. Divide eggs into 4 sections and remove from heat.
  7. Top muffins with sausage patties (any extra sausage can be frozen for later use), scrambled eggs and cheese slice. Add muffin top.

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