For the Patties:
1. Combine beef and sausage in a large bowl.
2. Add sage, fennel, pepper, paprika, garlic powder, maple syrup, vinegar, and cayenne. (Note: Cayenne is mentioned in instructions but not in the ingredients list, adjust to taste if desired).
3. Mix gently until incorporated - don’t overwork.
4. Divide mixture into 12 equal portions (~4 oz raw each).
5. Form patties slightly wider than the muffins; press a shallow dent in the center to prevent puffing.
To Cook Patties:
Pan/Griddle: Cook on medium heat for 3–4 minutes per side until internal temperature reaches 160°F.
Oven: Bake at 400°F for 13–18 minutes, flipping halfway. Drain excess grease and let cool.
For the Eggs:
1. Preheat oven to 350°F.
2. Line a rimmed 9x13 pan with parchment paper or spray with cooking spray.
3. Whisk whole eggs, egg whites, salt, pepper, a splash of milk, and optional cinnamon.
4. Pour into the prepared pan.
5. Bake for 15–18 minutes until fully set.
6. Cool, then cut into 12 English-muffin-sized squares (~¼–⅜” thick).
Sandwich Assembly & Storage:
Assemble the muffins with a patty, egg square, and a slice of cheese. Wrap tightly in oven-safe parchment paper + foil or store in freezer bags.
Reheating:
Microwave for 45 seconds, then air fry for 4 minutes at 350°F and an additional 2 minutes at 400°F to crisp.
