Ingredients
Scale
- 12 English muffins, split
- 12 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 slices of sharp cheddar cheese
- 12 slices of Canadian bacon or pre-cooked sausage patties
- Non-stick cooking spray
- Butter (optional, for the muffins)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch rimmed baking sheet or a dedicated muffin top pan with non-stick spray. In a large mixing bowl, whisk together the 12 eggs, milk, salt, and pepper until the mixture is uniform and slightly frothy. This egg base will create a light, airy texture that holds up perfectly after freezing.
- Pour the egg mixture onto the prepared baking sheet. Place it in the oven and bake for 15 to 20 minutes, or until the eggs are set and no longer jiggle in the center. While the eggs cook, arrange your English muffins on a separate tray and lightly toast them if desired. Once the eggs are finished, let them cool slightly. Use a circular biscuit cutter or a wide-mouth glass to cut the sheet-pan eggs into 12 perfect rounds that match the size of your muffins.
- Lay out the bottom halves of the English muffins. Place one egg round on each muffin, followed by a slice of Canadian bacon or a sausage patty. Top each with a slice of cheddar cheese and the remaining muffin half. To prep for the freezer, wrap each sandwich tightly in parchment paper followed by a layer of aluminum foil. Label the foil with the date and reheating instructions. Place all wrapped sandwiches into a large gallon-sized freezer bag, squeeze out the excess air, and store them in the freezer.
- Cook Time: 40 minutes