Design Eat Repeat

1 On a greased half-sheet pan, crack eggs ([adjustable]12[/adjustable] large).
6 Use a fork to gently mix in milk ([adjustable]1[/adjustable] tablespoon).
7 Top with salt and black pepper and bake at 350°F for 10-12 minutes. The egg bake may look a bit deceiving as they may not look done, but gently press them with a fork to check for firmness.
8 Cut baked eggs into [adjustable]24[/adjustable] squares.
9 Tip: You can also bake bacon at the same time as the eggs by laying on a parchment-covered baking sheet and baking at 400°F for 12-14 minutes, or until desired crispiness.
For freezer meal prep sandwiches: 
2 On each english muffin, add 2 egg squares, American cheese (1 slice), and cooked bacon.
10 Allow to fully cool, then wrap individually in foil and store in a gallon-sized freezer bag or airtight container in the freezer.
11 When ready to reheat, remove from foil and place in microwave for 1-2 minutes or keep wrapped in foil and air fryer at 375℉ for 10-15 minutes.
To eat immediately:
3 Cut each english muffin in half and place on baking sheet.
12 On each muffin “bottom” top with 2 egg squares, American cheese (1 slice), and cooked bacon.
13 Bake at 350℉ for 6-8 minutes, or until cheese is melted.
14 Add tops to each sandwich. Serve with my breakfast potatoes and enjoy!