Breakfast sandwiches on English muffins with sausage patties, eggs, and cheese

Breakfast Sandwich Trays

Name: Breakfast Sandwich Trays
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 10 servings
Cuisine: American
Ingredients: 14 large eggs; 16 English muffins or brioche buns; 2 lb breakfast sausage patties or links; 2 cups sliced cheese; 4 tbsp butter

English muffins, sausage, eggs, and cheese for ten.

Prep: 15 min
Cook: 18 min
Serves 10
Difficulty: easy

English muffins toasted, sausage cooked, eggs scrambled — assemble a full tray of breakfast sandwiches so ten people eat at once without waiting on one griddle.

563Cal

30gProtein

26gCarbs

38gFat

Ingredients

14 large eggs
16 English muffins or brioche buns
2 lb breakfast sausage patties or links
2 cups sliced cheese
4 tbsp butter
1 hot sauce

Instructions

Toast the buns: Butter split buns and toast on a griddle or sheet pan under the broiler until golden. Hold warm on a tray.
Cook sausage + eggs: Cook sausage until browned and 165°F internal. Scramble or fry eggs in batches—keep finished eggs covered on a warm tray.
Assemble sandwiches: Build sausage, egg, and cheese on toasted buns. Wrap in foil for the line if serving in waves.
Hold and serve: Hold wrapped sandwiches in a 200°F oven up to 20 minutes. Serve with hot sauce on the side.

Station workflow

Assign one cook to the hot surface and one to assembly. Keep the line moving; don’t crowd the griddle.
Set a warm holding zone (oven at 200°F, food covered) so staggered eaters still get a hot plate.
Run a quick call-proof check: anything crispy stays uncovered; anything soft stays covered.

Cleanup

While plates are served, scrape the griddle/pan and wipe with a damp towel (use tongs + folded towel).
Soak the mixing bowl and sheet pan immediately—breakfast starch sets fast when it cools.

Leftovers

Cool fast: spread on a sheet pan 10 minutes, then portion into containers so it doesn’t sweat.
Reheat rule: eggs reheat best covered at 50% power or low oven heat; don’t nuke on high.