Follow along for Babs Bootcamp! Make Ahead Breakfast Sandwiches that your family will eat all year long - REALLY! ☀️Sheet Pan Eggs 18 eggs 1⁄3 cup milk salt and pepper to taste 1 cup shredded cheddar cheese Optional* chopped veggie of your choice (we used red and yellow peppers) Preheat the oven to 350°F. Grease an 11”x17" rimmed sheet pan with cooking spray, line with parchment paper, and spray again. In a blender, blend the eggs with the milk. Season with salt and pepper, to taste. Pour the egg mixture evenly on the sheet pan and top with shredded cheese (and veggies if using.) Bake the eggs for about 15-18 minutes, until they are set. Allow the eggs to cool for a few minutes, then cut into about 12 equal squares or rounds. While the eggs are cooking, gently toast the English Muffins in the oven until just lightly brown. ☀️Sandwiches 12 slices cooked bacon, sausage patties, ham, or Canadian bacon 12 lightly toasted English Muffins 12 slices cheddar cheese , or your favorite cheese 1-2 tbsp melted butter Brush each piece of muffin with melted butter. Top each English muffin half with egg, cheese, meat, and the other half of the muffin. Wrap in parchment and label. Sandwiches can be stored in the fridge for 4-5 days and freezer for 3 months. ☀️To reheat: From fridge, microwave for 45-60 seconds. Frozen, microwave 1:30 seconds #mealprep #mealplanning