Make Ahead Breakfast Sandwiches

1: Preheat the oven to 350°F.

2: Grease an 11”x17” rimmed sheet pan with cooking spray, line with parchment paper, and spray again.

3: In a blender, blend the eggs with the milk. Season with salt and pepper, to taste.

4: Pour the egg mixture evenly on the sheet pan and top with shredded cheese and veggies (if using).

5: Bake the eggs for about 15-18 minutes, until they are set.

6: Allow the eggs to cool for a few minutes, then cut into about 12 equal squares or rounds.

7: While the eggs are cooking, gently toast the English Muffins in the oven until just lightly brown.

8: Brush each piece of muffin with melted butter.

9: Top each English muffin half with egg, cheese, meat, and the other half of the muffin.

10: Wrap in parchment and label.

11: Sandwiches can be stored in the fridge for 4-5 days and freezer for 3 months.