Make-Ahead Freezer Breakfast Sandwiches

Ingredients

Cook the sausage in a frying pan until no longer pink in the center and nicely browned.
Cook the eggs: in a bowl, whisk together the eggs, milk, salt & pepper. Pour the egg mixture onto an oiled half sheet pan (13x18) for 12-15 min in a 325°F until just set (they will cook a little more during re-heating), then, once cool, cut into rounds with a wide mason jar/lid or cooking/biscuit cutter or squares if you’re cool with some edges sticking out. OR for thicker eggs follow directions but use a quarter sheet pan (or a 9x13 pan) and bake for 18-25 minutes. OR pour egg mixture into a greased muffin tin and bake at 400°F for 12-14 minutes. Baking times vary significantly depending on material type (glass vs metal) and oven. So write down what you end up doing!
Assemble: Top each English muffin bottom with egg, cheese, meat and the muffin top. Bake at 350 for 5 min to eat right away.
Freeze: Assemble each sandwich, once all completely cool, wrap in foil, wax paper or parchment and place in freezer gallon bag. Freeze for up to 3 months.
Reheat: Best to thaw in fridge overnight (can wait in fridge for a few days). Microwave: remove wrapping, wrap in paper towel and microwave for 90 seconds on 30% power. Flip over and microwave 55 seconds on high until warmed through. Oven/toaster oven: 425°F for 10-15 minutes if you put in while pre-heating otherwise, 10-15min if already hot.

by Stephanie Schneider