Crack 7 eggs into a medium mixing bowl. Add in 1/4 cup of milk. Sprinkle salt, black pepper, garlic powder, onion powder, and paprika over the top of the eggs. Whisk eggs until frothy.NOTE: season the eggs the way you like. Spray a 9 x 12 baking dish with non-stick cooking spray. Pour egg mixture into baking dish. Bake in oven at 325 degrees for 18-22 minutes until eggs are set and not jiggly in center. Remove from oven and cool for a few minutes. Cut cooked eggs into squares or circles (using a biscuit cutter). In the meantime, cut 6 English Muffins in half lengthwise using a bread knife. Place on a large sheet pan with the inside of muffins facing upwards. (You should have 12 halves, tops & bottoms, facing upwards on sheet pan.
Using a pastry brush, spread melted butter onto the tops of your muffin halves. Place tray in oven to toast up the English Muffins. (Should take 15 minutes or so at the 325 degrees.)
Place 6 pre-cooked sausage patties & 1/4 cup of water in a skillet and heat sausages through on both sides.NOTE: you can use other meats such as bacon, Canadian bacon, ham, etc. AS LONG AS THE MEAT IS COOKED. Place bottom portion of English Muffin on work surface. Top with one egg circle or square, one slice of cheese, one heated through sausage patty, and place top portion of English Muffin buttered side down onto the sausage patty. Make rest of sandwiches.
Wrap each sandwich in either Saran Wrap, Foil, Parchment or Wax paper, or Press & Seal tightly.
Place as many wrapped sandwiches into a Freezer Gallon Size Ziploc Bag. Squeeze air out. Place in freezer for up to one month. Using a sharpie, write on bag date placed in freezer, expire date, and directions to reheat.
To reheat, remove English Muffin sandwich from freezer and unwrap. Place sandwich wrapped loosely with a paper towel on microwave safe plate and cook for 1 minute at 70% power and then cook up to 30 seconds, if needed. Cool for 1 minute before eating.
