Breakfast Sandwiches


12 eggs

1/2 c milk

1 tsp salt

1/2 tsp black pepper

1/2 c shredded cheddar

1/2 tsp black pepper

12 slices bacon

12 English muffins

12 slices cheddar cheese

Preheat the oven to 325 degrees F. Generously grease a 9×13 inch pan and set aside. In a large bowl whisk the eggs, milk, shredded cheddar, salt and pepper.

Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t over-cook.

Remove from the oven and allow to cool before cutting into 12 squares.

Top each English muffin half with egg, cheese, meat, and the other half of the muffin. 

Wrap each sandwich individually in tinfoil, wax paper, or parchment paper and place them in a freezer safe resealable bag. Freeze for up to 1 month.

To reheat: Thaw in the fridge overnight, for best results. Remove paper and wrap the sandwich in a paper towel. Microwave for 40 seconds – 1 minute on defrost (or 50% power). Flip the sandwich oven and microwave for 10-30 seconds on high power, until warmed through.

You can also reheat the sandwiches in the oven at 350 degrees Fahrenheit for about 10-15 minutes, or in the toaster oven.