• Preheat oven to 325°F. Generously grease a 9x13” pan.
• Whisk the eggs, milk, salt and pepper.
• Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Do not over cook.
• While the egg mixture bakes in the oven, toast each english muffin and place on a cooling rack.
• Remove the egg from oven and allow to cool before cutting into 12 squares.

Variation #1

• Top each english muffin half with egg, cheese, canadian bacon, and the other half of the muffin.

Variation #2

• Mix the feta cheese in the egg mixture before pouring into the baking dish.

To Freeze

• Wrap each sandwich individually in tinfoil, wax paper, or parchment paper and place them in a freezer safe resealable bag. Freeze for up to 1 month.

To Reheat

• Thaw in fridge overnight, for best results. Remove paper and wrap sandwich in a paper towel. Microwave for 40 seconds to 1 minute on defrost (or 50% power). Flip the sandwich over and microwave for 10-30 seconds on high power, until warmed through.
• You can also reheat the sandwiches in the oven at 350°F for about 10-15 minutes, or in the toaster oven.