Preheat the oven to 350 degrees

Spray a muffin tin liberally with cooking spray

Break open one egg per muffin tin space. Use a fork to break open the yoke (don’t stir, just break it open)

Sprinkle with a small pinch of salt and/or pepper, if desired

Put it in the oven for 15 – 17 minutes (until egg yolk is set). Once out of the oven, use a. fork to scrape along the sides & gently pull out the cooked egg.

Toast the English Muffins – you can do this in a toaster/toaster oven or place in the oven for just a few minutes until the edges are toasted.

Do an assembly line for sandwiches – Lay down the bottom halves of the English Muffins. Then add the cooked egg on top, next add the ham & then the cheese slices. On top add the top half of the English muffins.

For cooking right away::  Put the sandwiches on a cookie sheet & cover with foil. Put them back in the oven to melt the cheese for just a few minutes at 350 degrees.

For freezing: Wrap each sandwich in a damp paper towel (make sure to wring  out the water) & then wrap in saran wrap or foil. Put all the sandwiches in a large Ziploc bag, label, and put in the freezer for up to a month.  (The damp paper towel is to prevent the English muffin from getting too tough when you heat it up).

To reheat the Breakfast sandwich after frozen – remove each sandwich from saran wrap/foil and unwrap from paper towel. Microwave the sandwich for 1-2 minutes until warm.