Preheat oven to 350 degrees. Lightly grease a 7x11-inch silicone pan or line a 7x11 inch pan with parchment paper and lightly grease.
Whisk eggs, milk, salt, and pepper together until well combined. Pour the egg mixture into the prepared pan and bake for 12-14 minutes or until eggs are set.
Invert the baked eggs onto a cutting board and cut eggs into 6 equal squares.
While the eggs are baking, place split English muffin halves onto a sheet pan and bake for 5 minutes to lightly toast.
Assemble the Egg McMuffin sandwich by placing a piece of Canadian Bacon on each English Muffin and then top that with a square of an egg, and a slice of cheese.
Preparing in Advance:
When not serving immediately, let the English muffins and eggs cool COMPLETELY before assembling the breakfast sandwiches.
Assemble the sandwiches and wrap each sandwich in plastic wrap or parchment paper.
Place the wrapped breakfast sandwiches into a large freezer bag.
Seal and refrigerate for 3 days or freeze for up to 3 months.
To reheat egg sandwiches, unwrap and place on a microwave-safe plate. Heat for 45 seconds if refrigerated and heat for 1-2 minutes on high in the microwave if frozen.
Cheese: Use any cheese you like--American, Cheddar, Colby, and Swiss are all great options. If you do not have sliced cheese. mix ½ cup shredded cheese into the eggs before baking. Sausage Egg McMuffins: Replace the Candian Bacon with a homemade breakfast sausage patty.Eggs: If you would prefer poached eggs over baked eggs, use my recipe for Oven Poached Eggs for easy preparation. Batch prep: Double the recipe and bake the eggs in a 9x13 pan for 12 egg squares, or use a rimmed half sheet pan to prepare 18 eggs.