• Preheat oven to 325 degrees. 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 greased pan and bake for 18-20 minutes or until the eggs look set.
  
• Remove from the oven and allow the eggs to cool before cutting into rounds using a round 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.
  

Reheating Instructions

• To reheat the sandwiches thaw overnight in the fridge for best results then heat up in the toaster oven until warmed through and crispy, 3-4 minutes. If you are reheating from frozen I suggest microwaving for 30 seconds then placing it in the toaster oven. I prefer the toaster oven to the microwave to crisp back up the english muffins.