Meal Prep English Muffin Breakfast Sandwiches

Method

1. 1
   Whisk or blend 12 eggs with a splash of milk, salt, and pepper.
2. 2
   Pour the egg mixture onto a lined half sheet pan and top with your choice of chopped vegetables (such as bell peppers and spinach).
3. 3
   Place Beyond Meat breakfast sausages on another lined sheet pan.
4. 4
   Bake both pans in a preheated oven at 350°F for approximately 17 minutes, or until the eggs are set.
5. 5
   Remove from the oven and allow to cool. Use a cup or mug to cut out 12 egg rounds to fit the English muffins (or cut into squares).
6. 6
   Optional: Toast the English muffins in the oven for a few minutes with butter.
7. 7
   Assemble the sandwiches by topping each English muffin half with egg, meat patty, and a slice of cheese, then adding the other muffin half.
8. 8
   Wrap each sandwich in parchment paper.
9. 9
   To consume immediately: Heat sandwiches at 350°F for about 6 minutes or until the cheese melts.
10. 10
    To store: Keep in the fridge for up to 5 days or in the freezer for up to a month.
11. 11
    To reheat from frozen: Thaw overnight in the fridge, remove parchment paper, wrap in a paper towel, and microwave on high for 60 seconds. Let stand for 2 minutes.