These sausage breakfast sandwiches are quick to make and use a smashburger technique on the sausage for a thin, crispy patty. Make a batch and freeze them!
Divide sausage into 6 even balls, a little over 2 ounces each. Season balls lightly with salt and pepper.
Heat a griddle or skillet over medium heat. Once hot add a small drizzle of oil and add a sausage ball. Place foil on top of the sausage and press the ball flat with something heavy like a small cast iron skillet. Press it hard for 10 seconds to flatten and sear the patty.
Let the sausage cook for one minute and then flip. Cook on second side for 90 seconds or until sausage is cooked through.
In the same skillet or griddle if you have room, toast your muffin and add some oil and crack in your egg. Break the yolk and stir it loosely to marble the egg. As the egg starts to set, use a spatula to form it into sandwich shape.
Near the end of cooking the egg, add a slice of cheese. Cover the egg to steam for a minute with a bowl or lid.
Build the sandwich by adding some mayo to the bottom bun of the sandwich. Top with smashed sausage patty, cheesy egg, and top bun with some hot sauce.
Wrap sandwich in foil and let rest for five minutes.
Repeat with all sandwiches (you can do more than one at a time). Wrap extras and freeze for up to 3 months.