• Preheat oven to 350 degrees. Split the English muffins in half and arrange on a baking sheet, insides face up, in a single layer.
• Divide 1 pound venison breakfast sausage into 6 equal portions and form into patties slightly larger than the diameter of your English muffins (they’ll shrink the tiniest bit while cooking).
• Fry patties over medium heat until crispy and cooked through, flipping once during cooking. This will take about 6 – 8 minutes, you may have to work in batches.
• While the sausage cooks, whisk together 6 large eggs, 3 tablespoons heavy cream, a generous pinch of kosher salt, and black pepper to taste and set aside.
• Once the oven is preheated, bake the English muffins for 5 – 8 minutes, or until toasty. Remove from oven and spread a little bit of butter on the toasted halves.
• Remove the fried sausage patties to a paper towel-lined plate to drain before adding one to the bottom of each English muffin and top with a slice of American deli deluxe cheese.
• Reduce heat to medium-low and add the scrambled egg mixture to sausage drippings in the fry pan. Cook, stirring occasionally, until eggs are cooked to desired doneness (I like a softer scramble, my husband prefers a hard scramble).
• Divide eggs among the sandwiches before topping with the other half of a muffin.

To freeze sandwiches for later:

• Allow sandwiches to cool to room temperature completely (about 30 minutes).
• Wrap each sandwich in a piece of parchment paper, making sure it is secure.
• Wrap each bundle in a piece of aluminum foil and place in a freezer-safe plastic bag.
• Freeze for up to two months.