Open each english muffin and toast until it starts to get some golden bits. This helps to dry out the moist bread which provides best results for freezing and reheating. You can also line all opened muffins on a cookie sheet and place in the oven set at 450 for a few minutes until they start to golden.
Cook your meat of choice and set aside to drain (if necessary). For bacon, I found that breaking each piece in half is best for the muffins.
Scramble the eggs with milk (to help keep the eggs fluffy and moist when reheated) and salt and pepper. Add in any diced vegetables of your choice here. I like to add in peppers and onions.
Pour the egg mixture into a hot, greased, skillet and scramble or see above directions for the easy peasy baked eggs option. (pour it into a large sheet pan to cook in the oven set at 350 for 20-30 minutes)
Allow all items to be 100% cooled before you start assembling. This is the time where I like to clean up some kitchen dishes and get myself regrouped and organize an assembly line. By cooling the meat and eggs, it reduces condensation buildup for when you store these in the freezer. That in turn helps keep your reheated sandwich from becoming too soggy.
Line your english muffins out on counter and take your cheese slices and fold into quarters. Place 2 of the small squares on the top slice of the english muffin and the other 2 on the bottom side of the english muffin. Complete this on each english muffin. If you aren’t a huge cheese fan or are trying to cut some calories, feel free to omit this step or only use one quarter on each side of the muffin.
Next come through and lay on a piece of meat. I found that for the bacon, using 3, half slices works best, but you do what makes you happiest.
Next comes the eggs. If you made the sound choice of baking your eggs, this part is easy peasy as you cut squares to size that will fit on the muffin, about 3” x 3”. Otherwise, do as I did this time around and careful scoop small amounts of cooked scrambled eggs onto each muffin base. Don’t be alarmed if you get frustrated in this step if you chose to scramble your own eggs. I don’t have the best of patience so the continual small egg pieces falling off really got to me since they weren’t wanting to follow my directions.
Place the tops and bottoms together of each sandwich. Wrap sandwiches individually in wax paper, parchment paper or freezer paper. Store in gallon or 2.5 gallon freezer zip top bags.
When you’re ready to eat, pull one out of the freezer and place in the fridge the night before. The morning of, place in microwave for about 2 minutes. Each microwave varies a bit.
If you forget to lay the sandwich into the fridge the night before, Place in the microwave on a low power mode for a couple of minutes to allow it to safely thaw and then cook on high power to heat through. Enjoy!