Sausage, Egg, and Cheese Breakfast Sandwiches

FRIDGE: Up to 4 days FREEZER: Up to 3 months

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Spray an 8 x 8-inch nonstick, silicone, or glass baking dish with olive oil spray.

Step 2

Spray a medium nonstick skillet with oil and heat over medium heat. Add the sausage and cook, breaking it up with a wooden spoon or spatula, until just cooked through, 3 to 4 minutes. Transfer to a plate and set aside.

Step 3

In the same skillet, add the onion, bell pepper, garlic, salt, and black pepper to taste. Sauté until softened, stirring often so the garlic doesn't burn, about 3 minutes. Transfer the veggies to the same plate with the sausage and let cool for 5 minutes.

Step 4

In a large bowl, beat the eggs just until uniform. Add the milk, sausage, and veggies and mix to combine. Transfer the mixture to the prepared pan and bake until set, 18 to 20 minutes.

Step 5

Let the mixture cool in the pan for 5 minutes, then slice into 4 equal squares. Alternatively, you can cut the eggs into 4 rounds using a 3 3/4-inch cookie cutter.

Step 6

SERVE NOW: Toast the English muffins to desired doneness, divide the egg squares among the bottoms of the English muffins, top each with a slice of cheese, and add the muffin tops. MEAL PREP: Do not toast your English muffins before assembling the sandwiches. Tightly wrap each sandwich individually in plastic wrap or foil. Store the sandwiches in the refrigerator or freezer. To reheat from the fridge, unwrap the sandwich and microwave until heated through. 45 to 60 seconds, or reheat in the toaster oven. If reheating from frozen, microwave for 2 minutes, flipping halfway through, until heated through.