These easy, homemade freezer breakfast sandwiches are perfect for grab-and-go weekday breakfasts.
Heat a ceramic or non-stick skillet on medium heat. Crack the eggs into a bowl and whisk. Add eggs to skillet and use a spatula to stir and cook the eggs through. Cool slightly.
Split each English muffin and lay them out on a baking sheet.
Pat the deli ham dry and cut each slice into quarters so each piece fits on an English muffin half without much overhang.
Depending on your preference for the amount of ham on each sandwich, place 1/2 to 1 whole slice of ham on half of the muffins. Leave the other muffin halfs for the tops. (I used 1/2 slice of ham per sandwich.)
Add one slice of American cheese on top of the eggs. (I tore each cheese slice into quarters and layered them on the sandwiches to avoid too much overhang.)
Add the tops of the muffins to each sandwich and wrap each one tightly with plastic wrap. (The press'n seal wrap works really well for this.)
Add the wrapped sandwiches to freezer bags labeled with reheating instructions.
REHEATING INSTRUCTIONS: Remove plastic wrap. Wrap in paper towel. Microwave for 1 minute. Flip and microwave for 30-45 seconds or until warmed through.
TIP: Add cooked bacon slices to the sandwiches along with or in place of the ham.
TIP: Add onion powder, garlic powder, black pepper and/or sliced green onion when you're cooking the scrambled eggs for an extra punch of flavor.