Step 1

Preheat the oven to 375 degrees.

Step 2

Lightly coat a 9 x 13 inch baking pan** with nonstick cooking spray. Add the eggs, milk, salt, and pepper and whisk until well combined. Bake for 20-25 minutes, until firm.

Step 3

Meanwhile, place the bacon and sausage on a large baking pan and bake for 10-15 minutes, until they’re cooked through and the bacon is crispy. Dab the excess grease off once finished and set them aside.

Step 4

Slice the English muffins and place on another large baking sheet. Brush butter evenly over the top of each slice, and bake for 5-8 minutes, or until crisp and slightly toasted on the top.

Step 5

Cut the baked eggs into 6 squares of equal size.

Step 6

Place an egg square on the bottom half of each English muffin, then either 2 bacon halves or one sausage patty, followed by a slice of cheese, and finally the English muffin top.

Step 7

Take 6 paper towels and dampen each one with water, wringing out the excess water. Wrap each breakfast sandwich in the damp paper towel, and then in wax paper. Place them in labeled freezer bags, (or label each individual sandwich).

Step 8

Freeze for up to a month.

Step 9

To Heat: Remove each sandwich from the wax paper but leave it loosely in the paper towel. Microwave for 1.5 minutes, flip, and then another 1.5 minutes. Let it stand for one. Remove the paper towel, eat, and enjoy!