6 slice(s) (60g)
10 large (500g)
1 tsp (6g)
6 slice (1 oz each) (168g)
6 muffin(s) (342g)
2 tsp, ground (5g)
Note: The method used to cook the eggs really only works when cooking in bulk (10 eggs). If cooking in smaller amounts, please adjust by cooking eggs in frying pan or scrambling, etc.
Preheat oven to 375 F (190 C).
Whisk together the eggs with the milk, salt and pepper.
Use cooking spray to grease a 9x13 baking pan. Pour the eggs in the pan in an even layer.
Bake for about 25-30 minutes until puffed and golden and a knife inserted into the middle comes out clean. Let cool completely.
While the egg cooks and cools, cook the bacon according to its package and lay out on paper towels until completely cooled.
Toast the english muffins.
Using a spatula, lift the eggs out of the pan and place on a cutting board. Do this carefully so that you lift the eggs out in one sheet without breaking it apart.
Use a biscuit cutter or a glass that's roughly the size of your english muffins, to cut out 6 rounds of the eggs. (scraps can be used to make extra sandwiches if you have extra muffins.)
Assemble your sandwiches by laying out the bottom halves of the english muffins and topping with an egg round, a slice of cheese, and a slice of crispy bacon. Place muffin top on top.
Wrap each muffin individually with foil or wax paper (write the date and contents of the sandwich on the wrapper) and put all the sandwiches in a container or a freezer bag.
Freeze for up to 1 month.
To reheat: Place sandwich on microwave-safe plate lined with a paper towel (helps prevent bread from becoming soggy). Heat in microwave for about 90 seconds or until heated through. Toast muffin top separately for a more crunchy bread. Serve.