Preheat oven to 350º
In a skillet over medium heat cook breakfast sausage, crumbling it as it cooks. Remove sausage from skillet and set aside on paper towels to drain
Season eggs with salt and pepper and cook scrambling until middle is set. Remove eggs from heat.
Divide English Muffins in two and place on a cookie sheet or sheet pan lined with foil or parchment paper
Melt butter the combine with garlic powder. Brush butter mixture over the bread.
Sprinkle cheese on the muffin half then stack on eggs and sausage. Repeat for each English Muffin add more cheese to the top.
If freezing stop here and wrap tightly in plastic wrap. Then store in a freezer safe back for up to three months. When ready to enjoy follow instructions below.
Bake at 350º for 10-15 minutes or until muffins are toasted and cheese is melted.
Serve immediately or keep fresh in the refrigerator in an air tight container for up to seven days.
