Ingredients
- 6 large eggs
- 1/2 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound cooked bacon or breakfast sausage, or 8 ounces leftover roasted veggies
- 4 ounces shredded sharp Cheddar, Swiss, or mozzarella (about 1 cup)
- Cooking spray
- 6 English muffins, split and toasted
Preparation
Step 1
Preheat oven to 350°F. Whisk together eggs, milk, salt, and pepper in a bowl; stir in bacon and cheese. Spray a jumbo muffin pan with cooking spray, and evenly divide egg mixture among 6 cups. Cook in preheated oven until eggs are set, 15 to 20 minutes. Remove from oven, and let cool 5 minutes.
Remove cooled egg mixture “patties” from pan, and place 1 on each English muffin. Top with cheese and bacon, sausage, or veggies. Place breakfast sandwiches in a gallon zip-lock freezer bag, pressing to get all the air out. Store in freezer.
To reheat, remove desired number of sandwiches from freezer bag. Wrap each sandwich in a wet paper towel, and then wrap in a small piece of parchment paper. Microwave on HIGH 2 1/2 to 3 minutes, or until heated through; unwrap and enjoy.