Ingredient

Egg Mixture

• 12 large eggs

• ⅔ cup 2% milk

• ½ tsp salt

• ¼ tsp pepper

Sandwiches

• 12 English muffins, split

• 4 Tbsp butter, softened

• 12 slices Colby–Monterey Jack cheese

• 12 slices Canadian bacon

Directions

1. Bake the Eggs Preheat oven to 325°F. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully blended. Pour the mixture into a 13×9‑inch baking pan coated with cooking spray. Bake until set, 15–18 minutes. Cool on a wire rack.

2. Prepare the English Muffins Toast the English muffins, or bake them at 325°F until lightly browned, 12–15 minutes. Spread 1 tsp butter on each muffin bottom.

3. Assemble the Sandwiches Cut the baked eggs into 12 portions. Layer each muffin bottom with:

• 1 egg portion

• 1 slice Colby–Monterey Jack cheese (tear to fit if needed)

• 1 slice Canadian bacon

Replace muffin tops.

4. Freeze for Later Wrap each sandwich in waxed paper, then in foil. Place in a freezer container.

5. Reheat Frozen Sandwiches Remove foil. Microwave the waxed‑paper‑wrapped sandwich at 50% power until thawed, 1–2 minutes. Turn the sandwich over; microwave at 100% power until hot and the internal temperature reaches 160°F, about 30–60 seconds. Let stand 2 minutes before serving.

Nutrition Facts —

1 Breakfast Sandwich

Calories: 360–420 Total Fat: 18–22 g Saturated Fat: 6–8 g Cholesterol: 200–230 mg Sodium: 750–900 mg Total Carbohydrates: 28–32 g Dietary Fiber: 4–6 g Sugars: 3–5 g Protein: 28–32 g