Ingredients:

  • 6 large eggs
  • 90 ml whole milk or heavy cream
  • 3 g fine sea salt
  • 1 g freshly cracked black pepper
  • 6 slices Canadian bacon or lean ham
  • 6 English muffins
  • 30 g salted butter, softened
  • 6 slices sharp cheddar cheese

Instructions:

  1. Preheat oven to 350°F (180°C) and grease a 6-cup muffin tin thoroughly with non-stick spray or butter.
  2. In a large bowl, whisk together 6 large eggs, 90 ml whole milk, 3 g salt, and 1 g pepper until the mixture is pale yellow and fully combined.
  3. Divide the egg mixture evenly into the 6 muffin cups. Bake for 12 to 15 minutes until the centers are set but still slightly jiggly.
  4. Split the 6 English muffins and spread 30 g of softened butter across the cut sides. Toast under a broiler until the edges are golden and charred.
  5. Remove the eggs from the tin and place them on a wire rack to cool for 10 minutes.
  6. Place one cooled egg disk onto the bottom half of each toasted English muffin.
  7. Place one slice of sharp cheddar directly onto the egg disk.
  8. Place a slice of Canadian bacon over the cheese, then add the top half of the English muffin.
  9. Wrap each sandwich tightly in parchment paper, then place them all into a large freezer safe zip top bag.
  10. Place the bag in the freezer immediately. Store for up to 3 months for the best flavor.