Preheat the oven to 350 degrees. Spray a generous amount of cooking spray into a muffin tin.
Crack one egg into each muffin cup. Season with salt and pepper.
Bake the eggs for 12 minutes. If wanting a more runny yolk, take out of the oven at 10 minutes. For more hard boiled keep baking for up to 15.
While the eggs are baking, separate the english muffins and place the halves on a baking tray, cut side up.
Heat or cook your breakfast meat of choice and set aside.
Once the eggs are done cooking, remove from the oven and set the temperature to 400 degrees.
Place the english muffins in the oven and let them toast for roughly 5 minutes. Keep a close eye on them and remove as soon as they start to brown.
Generously brush butter over the toasted english muffins.
Remove the eggs, one at a time, from the pan by gently running a knife around the edges.
Assemble each sandwich by placing one egg on the bottom half of the English Muffin, add one or two pieces of your breakfast meat on top of the egg, top with a slice of cheese and the top half of the English Muffin.
Serve immediately, or allow to cool for freezing.
How to Freeze English Muffins
Once the egg and cheese breakfast sandwiches have cooled, wrap tightly in plastic wrap.
Place the sandwiches in a gallon sized zip top bag and place in the refrigerator or freezer.
How to Reheat Frozen breakfast Sandwiches