Make-Ahead Breakfast Sandwiches
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Make-Ahead Breakfast Sandwiches

Prep: 20 minutes plus cooling and freezing
Bake/Air Fry: 23 minutes • Serves: 16

Nonstick cooking spray
18 large eggs
1/3 cup whole milk
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chopped white mushrooms
1 cup sliced green onions
3/4 cup chopped red bell pepper
16 slices deli ham (about 6 1/2 ounces)
16 slices Cheddar cheese
16 English muffins, split horizontally

1.Preheat oven to 350°; line rimmed baking pan with parchment paper and spray with cooking spray. In large bowl, whisk eggs, milk, salt and black pepper; stir in mushrooms, onions and bell pepper. Pour egg mixture onto prepared pan; bake 15 minutes or until set and internal temperature reaches 145°. Cool egg mixture completely; cut into 16 pieces.

2.Divide egg pieces, ham and cheese on bottom halves of muffins; top with top halves of English muffins. Wrap each sandwich tightly with plastic wrap; place in large freezer-safe zip-top plastic bags. Seal bags, pressing out excess air; freeze up to 2 months. Makes 16 sandwiches.

3.Preheat 3-quart air fryer to 325° for 5 minutes; unwrap 1 sandwich. Carefully separate top and bottom halves of muffins and filling; place top and bottom halves of muffins, cut side up, and filling, cheese side up, in single layer in air fryer. Air fry sandwich 6 minutes; reassemble sandwich and air fry 2 minutes or until heated through and cheese is melted.

Approximate nutritional values per serving (1 sandwich):
320 Calories, 14g Fat (6g Saturated), 234mg Cholesterol,
676mg Sodium, 28g Carbohydrates, 2g Fiber, 19g Protein