Preheat and prep. Heat the oven to 325°F (163°C). Lightly grease a 9x13-inch baking dish or line with parchment. This will keep the eggs from sticking and make it easy to lift them out.

Whisk the eggs. In a large bowl, whisk eggs with a pinch of salt, pepper, and a splash of milk (about 1 tablespoon per egg). The milk helps the eggs bake up tender and moist.

Bake the eggs. Pour the eggs into the prepared dish. Bake for 18–22 minutes, until set in the center but not rubbery. Let cool for a few minutes, then cut into squares or use a round biscuit cutter to match muffin size.

Cook the turkey sausage. If using raw sausage, form into even patties that fit the muffins. Pan-fry over medium heat 3–4 minutes per side until cooked through (165°F/74°C). If using pre-cooked patties, heat according to package directions to render a bit of fat and enhance flavor.

Toast the muffins. Split the English muffins and toast them lightly in a skillet with a little butter or oil until golden. Light toasting helps prevent sogginess after freezing and reheating.

Assemble the sandwiches. Layer muffin bottom, egg portion, turkey sausage, and cheese slice (if using). Top with the muffin lid. Press gently to hold everything together.

Cool completely. Let the sandwiches cool on a rack for 10–15 minutes. Cooling before wrapping prevents steam from getting trapped, which can cause freezer burn and soggy bread.

Wrap and store. Wrap each sandwich tightly in parchment or foil. Place the wrapped sandwiches in a labeled zip-top freezer bag or airtight container. Freeze for up to 2 months for best texture and flavor.

Reheat from frozen. For best results, unwrap the sandwich, then re-wrap loosely in a paper towel and microwave at 50% power for 1 minute 30 seconds to 2 minutes. Flip halfway. Finish with 15–30 seconds at full power if needed. For a crisper muffin, heat in a 350°F (177°C) oven or toaster oven for 12–15 minutes.