1. Preheat oven to 350˚F. Grease 4 large muffin cups; evenly pour beaten eggs into muffin cups. Bake for 10 to 12 minutes or until eggs are set. Let cool for 5 minutes.

2. Butter top and bottom half of each English muffin. Top each bottom half with egg, sausage patty and cheese slice. Cap with top halves of English muffins.

3. Make-ahead: Let cool to room temperature. Wrap each sandwich in plastic wrap. Refrigerate for up to 2 days or freeze for up to 2 weeks. Reheat in microwave oven.

Tip: Substitute bagels for English muffins if desired.