In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the pan, and pat with paper towels.

In the same skillet, cook the sausage patties until fully cooked. (Internal temperature should be 160 degrees.) Remove sausage from the pan and pat with paper towels.

Heat a small non-stick egg pan over medium heat, greasing first with butter or cooking spray.

Crack an egg into each circle and add salt and pepper to taste.

Cook each egg until the whites are set and the yolk is cooked to your preference, usually about 3-4 minutes.

Remove each egg from the pan and let cool slightly.

Place the bottom half of each English muffin on a clean surface.

Place a slice of cheese on each muffin half.

For 3 sandwiches, top with a cooked egg and two halves of bacon.

For the other 3 sandwiches, top with a cooked egg and a sausage patty.

Cover with the top half of the English muffin.

Place each sandwich in a Ziploc sandwich bag or airtight container.

Store in the freezer for up to 3 months.

To reheat, remove the sandwich from the Ziploc bag, wrap in a paper towel, and heat in the microwave for 1-2 minutes.