Grab your favorite skillet and get it going over medium heat. Cook your bacon first until it’s nice and crispy. Drain on paper towels and set it aside.
In the same pan (because we’re not trying to wash extra dishes), cook the sausage patties until fully done. Set those aside too.
Cook the Eggs. You’ve got options here. You can use a small non-stick pan or grab some egg rings if you’ve got them (those little metal circles that keep your eggs in perfect sandwich shape).
Lightly grease the pan with butter or spray. Crack an egg into each ring or right into the pan if you’re free-styling. Season with salt and pepper. Cook 3–4 minutes until the whites are set. If you want a firmer yolk (I always do for make-ahead meals), flip and cook an additional 1–2 minutes.
Let the eggs cool on a plate while you prep the next step.
Assemble Your Sandwiches. Lay out the bottoms of your English muffins. Add a slice of cheese to each one. For 3 sandwiches: add one egg + two bacon halves. For the other 3: one egg + one sausage patty. Cap them with the top half of the muffin.
Let the sandwiches cool just a bit this helps prevent sogginess later.
Wrap each sandwich individually in parchment paper (this helps keep moisture out and makes it easier to reheat).
Pop all six into a large freezer bag or airtight container. Store in the freezer for up to 3 months.
