• On a greased half-sheet pan, crack eggs (12 large).
• Use a fork to gently mix in milk (1 tablespoon).
• Top with salt and black pepper and bake at 350°F for 10-12 minutes. The egg bake may look a bit deceiving as they may not look done, but gently press them with a fork to check for firmness.
• Cut baked eggs into 24 squares.
• Tip: You can also bake bacon at the same time as the eggs by laying on a parchment-covered baking sheet and baking at 400°F for 12-14 minutes, or until desired crispiness.

For freezer meal prep sandwiches:

• On each english muffin, add 2 egg squares, American cheese (1 slice), and cooked bacon.
• Allow to fully cool, then wrap individually in foil and store in a gallon-sized freezer bag or airtight container in the freezer.
• When ready to reheat, remove from foil and place in microwave for 1-2 minutes or keep wrapped in foil and air fryer at 375℉ for 10-15 minutes.

To eat immediately:

• Cut each english muffin in half and place on baking sheet.
• On each muffin “bottom” top with 2 egg squares, American cheese (1 slice), and cooked bacon.
• Bake at 350℉ for 6-8 minutes, or until cheese is melted.
• Add tops to each sandwich. Serve with my breakfast potatoes and enjoy!