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Toast the english muffins, then set aside.
For each sandwich, I make one scrambled egg and then fold it into a small omelet shape. To do this, I add one egg to a small bowl, followed by a little sea salt and black pepper and then I whisk it really well, just like you would an omelet.
Heat just a tiny bit of oil over medium heat in a small pan, and then pour in the scrambled egg. Allow it to sit for a second, and then gently till the pan so the scrambled egg spreads all across the bottom of the pan, forming a circle. Then, let the egg cook completely - no need to flip it or scramble it.
Once the egg is no longer giggle or shiny, carefully lift up a corner of the egg and fold it in half, then fold it in half once again. Transfer this egg to cool and repeat with the remaining eggs.
To assemble the sandwiches, lay out a square sheet of aluminum foil and then layer on top of that a sheet of plastic wrap.
Lay down the bottom half of the toasted whole wheat english muffin, followed by the sliced ham (divided into roughly 2 oz. portions), folded fried egg, and then the sliced cheese (divided out into roughly 1/2 oz. portions). Top it all off with the other half of the english muffin and then wrap the sandwich tightly in the plastic wrap, then again tightly in the foil.
Then, repeat with the remaining ingredients.
Place the sandwiches into a 1-gallon size freezer safe bag or storage container, and then place into the freezer for up to 3 months, making them an awesome make ahead breakfast option.