Freezer Breakfast Sandwiches

Preheat the oven to 350°F (180°C).

Split 6 English muffins and place them cut-side up on a wire rack set in a rimmed baking sheet.

Toast the English muffins in the oven until lightly toasted, 5–10 minutes.

Then 5 min of waiting

Melt 2 tbsp butter in a non-stick skillet over medium heat.

Lightly beat 1 egg in a small bowl.

Place a stainless steel ring mold into the melted butter in the skillet.

Pour the egg into the ring mold.

Separate the egg patty from the ring mold, flip it, and cook until done throughout, 1–2 minutes total.

Transfer the cooked egg patty to a plate to cool completely, and repeat for the remaining 5 eggs.

Assemble each sandwich on a toasted muffin bottom with a slice of cheddar cheese, an egg patty, a slice of Canadian bacon, another slice of cheddar cheese, and a muffin top.

Wrap each assembled sandwich in parchment paper or plastic wrap, followed by a layer of aluminum foil.

Label each wrapped sandwich and store in the freezer for up to 2 months.