Toast the sliced English muffins just until golden, then set aside.
Cook the eggs over medium heat until desired doneness, then season with salt and black pepper.
To make the sausage patties, combine the beef, sausage, brown sugar, salt, black pepper, cumin, and oregano in a large bowl. Mix well. Form into 6 equal sized thin patties.
Cook over medium high heat with a little olive oil until golden brown and cooked through.
Add a sausage patty onto the bottom halves, followed by a slice of cheddar cheese.
Add the seasoned egg on top, then the top half of the English muffin.
Wrap tightly in parchment paper and saran wrap, as needed.
Store in the freezer up to 2 months, and the fridge up to 4 days.
Reheat in the oven at 350F for 10 minutes (if thawed) and 20-25 minutes (if frozen).
Enjoy with BUBBL’R twister elix’r for a complementary morning refreshment!
