INGREDIENTS

• 4 large eggs
• nonstick cooking spray, for greasing
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 sausage patties
• 2 slices cheddar cheese

INSTRUCTIONS

1. In a liquid measuring cup, lightly beat the eggs.
2. Grease a 10-inch (23 cm) pan with nonstick spray. Place 2 mason jar lids in the pan and heat over medium heat. Add ¼ of the beaten eggs to each lid and season each with ¼ teaspoon salt and ⅛ teaspoon pepper. Cover the pan with a lid and cook for 3–4 minutes, until the eggs are fluffy and set. Repeat with the remaining eggs, salt, and pepper.
3. Add the sausage patties to the pan and cook over medium heat for 1-2 minutes, flipping once, until browned and warmed through.
4. Trim the cheddar cheese slices to fit the size of the mason jar lid.
5. To assemble the sandwiches, stack the sausage and cheddar on 2 of the egg rounds. Top with the other egg rounds.
6. Serve warm.
7. Enjoy!