Freezer Friendly Breakfast Egg Sandwiches
- 10 eggs
- 3/4 cup milk
- 1 pinch salt/pepper to taste
- 6 strips bacon
- 6 english muffins
- 6 slices cheese
Heat the oven to 375F.
In a large bowl, beat together your eggs before adding in milk, salt, and pepper.
Once mixed, pour into a 10.5″ x 7.5″ baking dish (sprayed with non-stick). Set aside.
On a large sheet pan, place your bacon strips on evenly.
Set an alarm for the oven for 35 minutes. At the 20 minute mark, pull out your bacon and let cool. Let the eggs cook until the 35 minutes are up.
Cut your eggs into 6 equal pieces and your bacon strips in half.
Finally, assemble your breakfast sandwich in the order you wish it to be.