Make-ahead breakfast sandwiches

You may not have time to cook eggs every morning, but you can make a big batch ahead of time and enjoy them throughout the week. Try it with these sandwiches: To start, preheat the oven to 350 F and grease a 9x13-inch baking pan with butter or oil. Whisk together 8 eggs, ¼ c milk, and 1 tsp salt in a large bowl, then pour the mixture into the greased pan and bake for 20-22 minutes, or until the eggs are just set in the center (be careful not to overcook). Remove the eggs from the oven and cut them into 6 equal squares. Fill each of 6 English muffins with an egg square, a cooked sausage patty, and a slice of cheese, then wrap each sandwich tightly in parchment paper and store in the fridge for up to one week or the freezer for up to two months. When you're ready to eat one, take it from the fridge (or thaw overnight from frozen) and microwave for 1 minute, or heat in the oven or toaster oven at 350 F for 10 minutes.