Make the eggs: Preheat the oven to 350F. Grease a 8×11 or 9×13 inch glass or ceramic casserole dish well with non-stick cooking spray or coconut oil, or line with parchment paper and then grease for easier cleanup. Whisk eggs, milk, and seasonings in a bowl and then pour into the prepared baking dish. Cook for 23-26 minutes, until eggs are fully cooked and the center is no longer jiggly. Remove from the pan and cut into 6 equal slices, then set aside to cool.

Make the bacon: While the eggs are cooking, make the bacon following your preferred method. You can use Canadian bacon (shown in video) or another pre-cooked breakfast meat if you want.

Toast the muffins: Lay the English muffin halves out on a half size baking sheet, cut side facing up. Optional: Brush each with melted butter. Place into the 375F oven for 5-7 minutes or until the edges are crispy and golden brown, or toast in your toaster oven as you prefer. If toasting at the same time as cooking the eggs, put the eggs on the bottom rack and the muffins on the top rack. Watch closely so they don’t burn.

Assemble and store: Once all the parts are cooked and cooled, assemble your breakfast sandwiches: Add a slice of egg, one piece of bacon, and a slice of cheese. Wrap each sandwich in parchment paper and then foil (or your preferred wrapping method). If freezing, store all sandwiches in a gallon Ziploc bag and store sealed in the freezer, enjoy within 3-6 months. If refrigerating, use an airtight container and enjoy within 4 days.