Whisk the eggs

• Whisk the eggs with the milk, salt and pepper until well combined.

Add the vegetables

• Pour the egg mixture into a lined sheet pan.
• Scatter the chopped bell peppers and spinach over the top.

Bake the eggs and patties

• Place the breakfast patties on a second lined sheet pan.
• Bake both pans at 175 °C until the eggs are set and the patties are cooked through.

Cut the egg rounds

• Let the baked eggs cool slightly, then cut into 12 squares or use a cup to cut out rounds.

Toast the muffins

• Keep the oven on and toast the split English muffins with butter for a few minutes.

Assemble the sandwiches

• Top each muffin half with an egg round, a breakfast patty and a cheese slice.
• Close with the other muffin half and wrap in parchment paper.

Heat or store

• To eat right away, heat the sandwiches at 175 °C until the cheese melts.
• Otherwise refrigerate for up to 5 days or freeze for up to a month.