How to make it
In a medium bowl, mix sausage, Lee Kum Kee Chili Garlic Sauce, and Lee Kum Kee Minced Garlic together. Using damp hands, form sausage into two 1/4"-thick patties.
Heat a large cast-iron skillet over medium-high until hot. Cook patties until golden brown on bottom side, about 2 minutes. Turn and continue to cook until the other side is browned and cooked through, 2–3 minutes more. Transfer to a plate. Wipe out the skillet.
Heat butter over medium in the same skillet until melted. Cook eggs, undisturbed, until whites are set, edges are golden, and yolks are still runny, 4–5 minutes. Season with salt and pepper and remove pan from heat.
Spread Lee Kum Kee Sriracha Chili Sauce on 2 muffin halves. Top with pepper jack cheese, patties, eggs, jalapeños, and cilantro. Spread Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) on remaining muffin halves, then close up sandwiches. Enjoy!