Freezer Breakfast Sandwiches

In a blender, combine eggs, salt, white pepper, and milk. Blend until smooth and frothy.

Pour the egg mixture into a 13x9 inch baking dish lined with parchment paper.

Place a smaller dish filled with water on a rack below the eggs to create a water bath. Bake at 350°F for 12-15 minutes, or until the eggs are set.

While the eggs bake, combine the mild Italian sausage, ground beef, brown sugar, garlic powder, onion powder, and red pepper flakes in a large bowl. Mix thoroughly with your hands.

Form the meat mixture into 6 large patties, making them slightly wider than your English muffins as they will shrink during cooking.

Heat oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side, until cooked through and nicely browned. Set aside.

Slice the English muffins in half. In a small bowl, mix together the melted butter and maple syrup.

Brush the butter-syrup mixture onto the cut sides of the English muffins and lightly toast them.

Once the baked eggs have cooled slightly, use a round cookie cutter or a mug to cut out 6 egg patties.

Assemble the sandwiches: place an egg patty on the bottom half of an English muffin, top with a slice of cheese, a sausage patty, and the top half of the muffin.

Wrap each sandwich individually in parchment paper and store in the freezer.

To reheat, place a frozen sandwich in an air fryer, oven, or microwave and heat until warmed through and the cheese is melted.