Breakfast Sammy Recipe

Make scrambled egg filling

Crack all 20 eggs into a very large mixing bowl. Add 1 cup whole milk, 2 tsp salt, and 1 tsp black pepper. Whisk vigorously until uniform and slightly frothy (about 30–45 seconds).

Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and let it melt and foam but not brown. Pour in roughly one-quarter of the egg mixture (you will cook in batches) and let it sit 10–15 seconds until edges set. With a heatproof spatula, gently push eggs from the edges toward the center and fold until softly scrambled but still moist — about 2–3 minutes per batch. Transfer each cooked batch to a bowl and cover to keep warm. Repeat until all eggs are cooked, adding 1–2 tablespoons butter before each batch as needed.

While eggs are cooking, warm the breakfast sausage patties or layer sliced ham in a second skillet over medium heat until heated through and slightly browned at the edges, about 2–3 minutes per side for pre-cooked patties, or 1–2 minutes per side for deli ham. Keep warm.

Prepare spread and muffins

In a small bowl combine 1 cup mayonnaise, 1 tablespoon yellow mustard, and 1 teaspoon hot sauce (optional). Stir until smooth. Split 10 English muffins and toast cut sides until golden (use a toaster or oven at 375°F/190°C for 5–7 minutes). Lightly butter the toasted cut sides with the 4 tablespoons softened butter.

Assemble sandwiches: On the bottom half of each toasted English muffin place 1 slice cheddar cheese, then a portion of scrambled eggs (about 2 large-egg-equivalents per sandwich — roughly 2 heaping tablespoons or ~1/10th of the total cooked eggs), then one sausage patty or 2–3 slices of ham to cover the eggs. Spread ~1 tablespoon of the mayo-mustard sauce on the inside of each top muffin half and close the sandwich.

If you prefer melted cheese, place assembled open-faced (cheese, eggs, meat) sandwiches under a broiler for 30–60 seconds until cheese softens and bubbles; watch closely to prevent burning.

Wrap sandwiches individually in foil if making ahead, or cut each sandwich in half to produce 20 halves. Sprinkle chopped chives or parsley over exposed eggs for garnish if desired.

Serve warm. Each sandwich yields two halves; recipe makes 10 sandwiches (20 halves).