I feel like I’m on to something here! I was deciding on which hand pies to make and wondered if I could just make these sandwiches into stuffed English muffins so they don’t slide around while eating and sure enough! It worked! These are absolutely amazing!
Watch me make these here:
Start by making the dough. The recipe makes 18 sandwiches. Once you have the dough mixed, a trick I like to use is putting the dough in the microwave next to a cup of boiling water. Do NOT turn on the microwave. It creates a warm environment for the dough to rise.
After the dough has been rising for about an hour to an hour and a half, start preparing the other ingredients.
I like to start with the sausage and then the eggs so the eggs get cooked in sausage grease. I also unwrap the cheese while the sausage and egg are cooking. Let the sausage and eggs cool before wrapping them.
Divide the dough into 18 pieces. I like to divide half, then each half into 9 pieces (in thirds twice). Roll out one of the pieces of dough. Place a piece of cheese, followed by egg, then sausage, then wrap it up!
Set the stuffed English muffin on cornmeal on a parchment lined baking dish.
Let the hand pies sit on the baking dish to rise as you make the others. Starting with the hand pies you wrapped first, put them on the griddle, bottom side down. I did two rounds. I did 8 the first round and 10 the second round.
Once the bottoms are golden, flip them over to brown the tops. The tops do not take nearly as long as the bottoms did. Put them back on the baking dish once browned on both sides then do the same for the second batch.
Put the trays in the oven at 350 degrees F for 20 minutes. This is best done one tray at a time. The hand pies from the smaller tray got a bit dark when I rotated the trays and it was under the larger tray.
Let them cool a tad before eating them. The cheese will burn your mouth! These are so delicious!
Stuffed Sausage, Egg, & Cheese English Muffins
Ingredients
English Muffin Dough
- 2 1/2 cups milk lukewarm
- 3 1/2 tsp yeast active dry (or do not proof with instant)
- 3 tbsp sugar
- 4.5 tbsp butter softened
- 1 3/4 tsp salt
- 1 egg large
- 7 cups flour
Other Ingredients
- 1/4 cup cornmeal
- 18 sausage patties
- 18 eggs
- 1 pinch salt per egg
- 1 pinch pepper per egg
- 18 slices cheese I used Velveeta
Instructions
Making the Dough
- Add milk, yeast, and sugar to a mixer or bowl and let the yeast proof.
- Add the remaining dough ingredients. Hold back on some flour until after mixed to see if it is needed. The amount of flour needed can vary in different locations. I like the dough to be barely sticky before rising.
- Mix or need for 7 minutes
- Let proof for 2 hours or until doubled in size.
Making the filling
- After the dough has been rising for about an hour and a half, cook the sausages on a large griddle. Or, you can use a pan on the stove. Start the process earlier if you cook the ingredients in smaller batches.
- Cook the eggs and add one pinch of salt and one pinch of pepper to each egg
- Unwrap the cheese slices while the eggs or sausage are cooking
- Let the sausages and eggs cool before filling the hand pies. I like to put them in my fridge or freezer for a few minutes.
Making the Hand Pies
- Divide the dough into 18 pieces
- Use a rolling pin to roll a piece out into approximately an 8 inch round. The dough should be just barely see through. (note that if you roll too thin, the contents will come out.)
- Put a slice of cheese down, followed by an egg, then a piece of sausage.
- Fold all of the edges in and pinch together like when making a dinner roll.
- Place the hand pie face down on cornmeal and let rest until all of the others are completed.
- Repeat the process with all hand pies.
Cooking the Hand Pies
- Place hand pies on the griddle with the bottom side down. Start with the hand pies that have been resting the longest.
- Watch carefully and flip once the bottoms are nicely golden.
- Remove from the tray when tops are golden and place bottom side down back on the cornmeal lined tray.
- Repeat the process for all hand pies.
- Bake at 350 degrees F for 20 minutes.
- Place onto a cooling rack immediately once they come out of the oven.
- Store in the freezer once completely cooled.
Video
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