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Stuffed Sausage, Egg, & Cheese English Muffins

I can't even describe how delicious and convenient these are! I keep them in my freezer and reheat in the microwave from thawed or frozen.
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Servings 18 hand pies

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.
    Sausage
  • Cook the eggs and add one pinch of salt and one pinch of pepper to each egg
    Eggs
  • 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.)
    Stuffed English Muffin Process
  • 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.
    Stuffed English Muffins
  • 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.
    Stuffed English Muffin
  • 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.
    Stuffed English Muffin
  • Store in the freezer once completely cooled.

Video