Breakfast Sandwiches

Want to make multiple breakfasts that you can just reheat and eat throughout the week? Instead of stopping for fast food when you're in a hurry, take some time on the weekend or an evening to prepare breakfast sandwiches for the week. These can also be prepared ahead of time and froze for a month or two, if desired. Feel free to tweak the ingredients and seasonings to your liking, as I came up with this version on my own. This will make 6 sandwiches. You could probably double the ingredients and use a 9x13 pan.

Breakfast sandwiches

6 english muffins
Turkey bacon or sausage (optional)
Onion and garlic (I used a ½ onion and 2-3 garlic cloves)
Peppers, spinach, mushrooms, or preferred veggies (about ½ cup worth)
5-6 eggs (or 10-12 egg whites)
Pour of milk (1/4 cup?)
Seasoning as desired
Cheese
Deli ham or turkey (if desired)

While browning meat, if using, toast English muffins and lay on a plate to cool. After browning meat, place in a mixing bowl. Cook onions and garlic until very lightly browned in skillet. Add veggies; cook until desired doneness (if using a harder veggie, precook slightly). While veggies cook, crack eggs into mixing bowl with meat and pour in milk. Add spices and beat to blend everything. When veggies are done, stir them into the egg mixture. Pour mixture into a greased 8x8 (silicone works well). Bake at 350 for about 20 minutes, or until set. Turn off oven and sprinkle cheese on top and place back in the oven to melt. Cut eggs into 6 squares. If squares will be too large for muffins, cut into 12 squares to stack 2 on each muffin. Once egg squares are cool, place on muffins with deli meat if using. Wrap in foil or sandwich bags. Freeze if desired; thaw overnight to heat in the morning.