Crack the eggs into a large mixing bowl.
Using a fork, whisk the eggs with the milk, salt and pepper.
Pour into a 9x13" pan and bake for 18-22 minutes until just barely set, or even every-so-slightly underdone. This is to avoid overcooked, rubbery eggs when reheating the breakfast sandwiches.
Slice the baked eggs into 12 equal-sized squares.
Cook breakfast meat of your choice. Sausage patties and bacon can be cooked in the oven so that you don't have to stand by the stove watching them. Breakfast ham is another good option.
Split the English muffins (or whatever bread you decide to use).
Place one egg square on the bottom half. Top it with a slice of cheese, then breakfast meat.
Then top it with the other half of the muffin or bread.
Wrap individually in wax paper, parchment paper, or aluminum foil. Freeze in a large ziploc bag for up to 1 month.
Then simply reheat and eat whenever you want them!
These sandwiches are easy, delicious, and you can make a variety of meat and cheese combinations to mix things up, or just a whole bunch of your favorites. My personal choice is bacon and pepper jack, but the kids really like sausage and cheddar.
You can also switch out the English muffins for croissants, bagels, buttermilk biscuits, or even pancakes!