The Night Before: In a large bowl, mix the active sourdough starter, honey, and milk together. Add the 2 cups of flour and mix until all flour is absorbed. Cover and let rise overnight, 8-12 hours.

The Next Morning: Sprinkle the baking soda and salt on top of the dough. Gently lift each side of the dough to incorporate, then transfer to a clean surface with the remaining 1/2 cup flour. Gently knead just until the dough is soft and pliable. It's okay if it doesn't absorb all the flour.

Roll out the dough to 1/2' thick. Use a 3-4" cookie cutter to make individual english muffins.

Sprinkle cornmeal on a baking pan. If the english muffins are dry on the outside, brush lightly with water on both sides then place on the baking pan and sprinkle more cornmeal on top. Cover and let rise 1-2 hours, until super fluffy and doubled in volume.

Preheat oven to 350F. .

Heat up a griddle over medium high heat. Cook the english muffins for 2-3 minutes on each side, until deeply golden. Place back onto the baking pan.

Bake for 8-12 minutes, until firm when you touch the center.

Mix all ingredients together, blending if desired, then season with salt and black pepper to taste. Store in an airtight container in the fridge up to 6-8 days.

To Make the Maple Sausage Breakfast Patties: In a large bowl, combine the ground breakfast sausage, maple syrup, freshly chopped sage, and seasonings. Mix well. If needed, add 1/4 cup flour to help form the patties.

Cook on a griddle over medium high heat to cook 2-3 minutes on each side, until browned. Remove to place on a plate.

Fry the eggs over the griddle to desired doneness.

To Assemble: Slice the english muffins in half, then layer with the chipotle pumpkin aioli (or dijon), sausage patty, slice of cheddar cheese, and fried egg. Wrap in parchment paper.

Store in the fridge up to 4-5 days, or the freezer up to 2 months. Reheat from the fridge at 375 for 6-10 minutes, or from the freezer for 15-25 minutes (wrapped in foil). Enjoy warm!