In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.

In the same skillet, cook the sausage patties until fully cooked. Remove and drain on paper towels.

Heat a small non-stick pan or a pan with egg rings over medium heat. Lightly grease with butter or cooking spray.

Crack an egg into each circle, seasoning with salt and pepper.

Cook until the whites are set and the yolk is cooked to your liking, about 3-4 minutes. For firmer yolks, flip the eggs and cook for another 1-2 minutes.

Remove from the pan and let cool slightly.

Place the bottom half of each English muffin on a clean surface.

Add a slice of cheese to each muffin.

Top with a cooked egg and two halves of bacon and sausage..

Cover with the top half of the English muffin.

Wrap each sandwich in parchment paper.

Store in a large Ziploc bag or airtight container in the freezer for up to 3 months.

To reheat, unwrap the sandwich from the parchment paper and wrap it in a paper towel. Microwave for 1-2 minutes, flipping halfway through, until heated through.