Toast the English Muffins, tops and bottoms until they are lightly browned.
Make the scrambled eggs:
Crack the eggs into a large bowl and whisk them together until they're blended and smooth. Whisk in the milk, 1/4 teaspoon of the salt and one pinch of the pepper.
Heat a large nonstick skillet over medium heat. When the pan is hot, pour the egg mixture into the pan. Allow the eggs to sit for 1 minute, then slowly push a spatula across the bottom. This will push up the egg that has cooked and allow raw egg to flow over the bottom. Let the eggs sit for 30 seconds, then push the eggs again with the spatula. (Reduce the heat a little if they're cooking too fast.) Repeat this every 30 seconds or so to slowly cook the egg and push the curds together. When the eggs are cooked, with no liquid left but the eggs still jiggly - about 6 minutes total, remove the pan from the heat.
Gently stir 1 tablespoon of the butter into the eggs until it's melted. Then stir the sour cream gently through the eggs. Hold the scrambled eggs aside.
Assemble the sandwiches:
Spray the bottom and sides of a 9-inch x 13-inch baking dish with nonstick spray. Lay the bottoms of the English muffins in the pan.
Place a sausage patty on each muffin. Then top the sausage with the scrambled eggs, dividing the eggs between the 6 sandwiches. Do your best to keep the egg on the sandwiches, though a few curds will inevitably topple off.
Place a slice of cheese on each sandwich, and then place an English muffins top on each one.
Refrigerate the sandwiches:
Wrap the pan tightly with plastic wrap and pop the pan into the fridge to rest overnight.
Bake the sandwiches:
Preheat the oven to 375° F.
Melt the remaining butter, salt, pepper and the onion powder in a small dish in the microwave, stirring it to make it smooth.
Remove the sandwiches from the fridge and take off the plastic. Brush the tops of all the sandwiches with the melted butter, stirring every few seconds to keep the spices distributed. Use all of the butter on the sandwiches. Cover the dish tightly with aluminum foil.
Bake the breakfast sandwiches for 30 minutes. Remove the foil for 7-10 minutes more, until the tops are browned and the sandwiches are hot in the middle.
Serve the sandwiches immediately! Leftover sandwiches should be wrapped well and stored in the fridge. To rewarm them, microwave them one at a time on a plate for about 45 seconds. Or wrap them in foil and warm them in a 350° oven for about 30 minutes.
This recipe calls for an overnight rest to make it a convenient dish you can make ahead of time, saving you time in the morning (and maybe letting you sleep in a little!) However if you'd prefer you can shorten this time, or even bake them as soon as you assemble them.
Use any kind of sausage patty you prefer in this recipe: pork, chicken, turkey, black bean or plant-based. You can even use homemade sausage patties in these sandwiches.