Freezer English Muffin Breakfast Sandwiches, Large Family Style

24 eggs
1/4 cup milk
1 tea. salt
1/2 tea. lack pepper
Add any vegetables you like to the eggs before baking, including: mushrooms, onions, peppers, spinach, zucchini, etc. 
18 slices cooked bacon, sausage patties, ham, and/or canadian bacon
24 English muffins
24 slices cheddar cheese , or your favorite cheese

Preheat the oven to 325 degrees. Generously grease two 9x13 pans

Whisk the eggs, milk, salt and pepper. Pour the egg mixture into one of the greased pans. Add vegetables to the eggs left in the bowl. Stir to mix. Pour into the second pan and bake both pams for 18-22 minutes, or just until the center is set. Don’t over-cook.
Remove from oven and allow to cool before cutting into 12 squares.

Top each English muffin half with egg, cheese, and meat. Leave off meat for Vegetarian Sandwiches and use eggs with vegetables added.

If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts.

To Freeze:
Place each sandwich in a resealable sandwich baggie (or wrap in foil, wax paper, or parchment paper) and place 12 of them in a gallon resealable freezer bag. Freeze for up to 1 month.

To reheat:
Remove from baggies and wrap sandwich in a paper towel.  Microwave for 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 degrees for about 10-15 minutes, or in the toaster oven.

Source: Taste Better From Scratch