These breakfast sandwiches are made of homemade English muffins topped with eggs and either bacon, ham, or sausage
Preheat oven to 325F. Grease a 9 x 13 pan with butter or non stick cooking spray. In a medium bowl whisk eggs, milk and a sprinkle of salt and pepper until combined.
Pour into the pan and bake for 18-20 mins or until the eggs look set. Let the eggs cool before cutting them into rounds with a biscuit cutter or an English muffin ring.
Top each english muffin with your choice of meat, egg then cheese.
Individually wrap each breakfast sandwich in aluminum foil then place them in a large ziplock bag. Freeze for up to 3 months.
For best results, thaw the sandwiches in the fridge overnight, then toast them for 3-4 minutes until warm and crispy.