Ingredients
Scale
- 12 English muffins, sliced
- 12 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 slices of sharp cheddar cheese
- 12 pre-cooked sausage patties or 12 slices of cooked bacon
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch rimmed baking sheet or a large silicone muffin top pan thoroughly with non-stick spray. If you are using a baking sheet, consider lining the bottom with parchment paper for the easiest removal. Crack all 12 eggs into a large mixing bowl. Add the milk, salt, and black pepper. Whisk the mixture vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.
- Pour the egg mixture into your prepared pan. Place the pan in the center of the oven and bake for 15 to 20 minutes, or until the eggs are set and no longer jiggle in the middle. While the eggs cook, split your English muffins and lay them out on a clean workspace. Once the eggs are done, remove them from the oven and let them cool for 5 minutes. If you used a baking sheet, use a circular cookie cutter or an empty soup can to cut out 12 egg circles. If you used a muffin top pan, simply pop the egg discs out.
- Assemble the sandwiches by placing one egg disc on the bottom half of each English muffin. Top the egg with a slice of cheese and your choice of cooked meat (sausage or bacon). Place the top of the English muffin on the sandwich. Allow the sandwiches to cool completely to room temperature before wrapping. Once cool, wrap each sandwich tightly in parchment paper or aluminum foil. Place the wrapped sandwiches into a large freezer-safe gallon bag, squeeze out the air, and store in the freezer.
- Cook Time: 35 minutes