Make Ahead Breakfast Sandwiches

1. Preheat oven to 325°F. Spray a 9x13-inch pan with cooking spray.
2. Beat the eggs, milk, salt, and pepper together in a large bowl using a fork, whisk, or hand mixer. Pour into the prepared pan and bake for 18-22 minutes, just until set in the center. Do not overcook. Cool before cutting into 12 squares.
3. Separate the muffin halves and arrange cut side up on a baking sheet. Brush with melted butter, then toast in the oven for 5-8 minutes, just until lightly toasted and crisp around the edges.
4. Top 12 of the english muffin halves with the eggs, cheese, and meat of your choice, then top with the other muffin halves to make 12 sandwiches.
5. Heat for 5 minutes in a 350°F oven for immediate consumption.

To Freeze

1. Individually wrap each sandwich with waxed paper, aluminum foil, or parchment paper and freeze, sealed in a large ziploc bag, for up to 1 month.

To Reheat

1. To reheat frozen breakfast sandwiches in the microwave, unwrap a sandwich and rewrap it in a paper towel. Microwave on defrost or 50% power for 1 minute, then flip the sandwich over and microwave on full power for 10-30 seconds until heated all the way through.
2. To reheat frozen breakfast sandwiches in the oven, preheat the oven to 350°F. Wrap a sandwich in aluminum foil and bake for about 30 minutes until hot all the way through. Or if you let the sandwich thaw in the fridge the night before or defrost it in the microwave first to speed up the process, it will only take about 10-15 minutes to heat all the way through in the oven.