In a bowl, combine the pork with the breakfast sausage seasoning: dried thyme, dried rosemary, dried basil, brown sugar, maple syrup, salt, and pepper.

Divide the pork into 6 servings and roll them into balls before flattening them into a patty shape on a parchment-lined sheet pan.

In a large cast iron, heat up oil over medium heat. Then add the patties to the cast iron, avoid overlapping them.

Cook the breakfast sausages for 4 minutes per side or until the internal temperature has reached 160F.

Place a non-stick skillet on medium heat, melt a tablespoon of butter. Place four egg rings in the skillet and add an egg inside each.

Toast the English muffins using your favourite method.

Once everything is cooked, assemble your breakfast sandwiches in the order: sausage, cheese, then egg.