Ingredients:

• 6 english muffins (usually 1 package)
• 12 eggs
• package of breakfast meat of choice (bacon, ham, sausage, etc)
• 6 slices of cheese
• salt, pepper, and seasonings for eggs

Instructions:

1. Preheat your oven to 375°F.
2. In a skillet, cook the bacon or sausage until it’s crispy. Once cooked, place on a paper towel to absorb excess grease.
3. While the bacon is cooking, start preparing the eggs. Crack the eggs into a large bowl, add preferred seasoning (I like to do garlic powder, onion powder, salt, pepper) and whisk well.
4. Prepare a small 9×12 baking sheet with avocado oil. Pour in the eggs, and add to the oven for about 12-15 minutes.
5. While the eggs are baking, split the english muffins in half and either toast them or add to another sheet tray and place in the oven for 5 minutes.
6. Once the eggs are done, remove from the oven and allow to cool for a few minutes and slice into even squares.

Assembly:

1. Assemble the sandwiches by placing egg on the bottom, a strip of bacon, and cheese.
2. Top each sandwich with the other half of the english muffin.
3. At this point you can wrap the sandwiches individually in aluminum foil or parchment paper to keep them fresh and easy to grab throughout the week.
4. FREEZE: Store the wrapped sandwiches in an airtight container or a zip-lock bag in the freezer. They can be stored in the freezer for up to one month.

Re-heating Instructions:

• To reheat, remove the sandwich from the wrapping and place it on a microwave-safe plate. Microwave on high for 1-2 minutes or until the cheese is melted, and the sandwich is heated through.

• An alternate option, reheat in a preheated oven at 350°F for about 10-15 minutes or until heated through.