Ingredients:

  • 6 large English Muffins, split horizontally
  • 8 large Eggs
  • 1/2 cup Whole Milk or Cream
  • 1 tsp Salt (Kosher recommended)
  • 1/2 tsp Black Pepper, freshly ground
  • 12 slices Sliced Cheese (e.g., Cheddar, Provolone, or Monterey Jack)
  • 6 slices or patties Pre-cooked Protein (e.g., Canadian bacon, ham, or sausage)
  • 1 tbsp Unsalted Butter or Cooking Spray (for greasing the pan)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a standard 9x13 inch sheet pan with parchment paper, leaving an overhang on the sides. Grease the parchment paper thoroughly with butter or cooking spray.
  2. In a large bowl, whisk the 8 eggs vigorously with the milk/cream, salt, and pepper until light and slightly frothy—the whites and yolks should be fully combined.
  3. Pour the mixture evenly into the prepared sheet pan. Bake for 15–18 minutes, or until the edges are set and the centre is just firm to the touch (it should not jiggle).
  4. Remove the egg sheet from the oven. Let it cool in the pan for 5 minutes. Using a 4-inch round cutter or jar lid, punch out 6 perfect egg circles.
  5. Slice the English muffins. Toast them lightly in a toaster or face-up in the oven for 3 minutes until just golden. (This step is optional but highly recommended to prevent sogginess.)
  6. Assemble the sandwich: Place the bottom half of the muffin down. Layer with one slice of cheese, one cooked protein patty/slice, and one egg circle. Top with the second cheese slice (creating a moisture barrier) and the top of the muffin.
  7. If you desire light melting, you can place the assembled sandwiches back on the sheet pan and into the turned-off oven for 2 minutes. Remove immediately.
  8. The Cooling Crux: Transfer the completed sandwiches to a wire rack. Allow them to cool completely—at least 30 minutes—until they reach room temperature. This is crucial to prevent condensation and sogginess.
  9. Once fully cooled, wrap each sandwich tightly. Use a layer of parchment paper or paper towel directly touching the sandwich, followed by a tight layer of plastic wrap, and finally, a layer of heavy-duty aluminium foil (essential for protection against freezer burn).
  10. Place the wrapped sandwiches in a labelled, freezer-safe bag or container. Store in the freezer for up to 2 months.
  11. Microwave Method (Quickest): Unwrap the sandwich completely (remove all foil and plastic wrap). Place on a microwave-safe plate. Heat on 50% power for 90 seconds, flip the sandwich, then heat on high for another 45-60 seconds, or until piping hot in the centre.
  12. Oven Method (Best Texture): Preheat oven to 350°F (175°C). Unwrap the sandwich, but wrap it loosely in new foil. Bake for 20–25 minutes until heated through.