Directions

1. Preheat the oven to 350 F.

2. Crack 12 eggs into a bowl and whisk together with dairy-free milk. Mix in vegetables and salt and pepper

3. Coat a sheet pan with olive oil and pour the egg mixture onto the pan. It should coat the entire pan evenly. Cook for 20 minutes or until the center is solid. Remove from the oven and allow to cool for 10 minutes. Once cooled, slice the eggs into 12 equal squares, or for circles, use a cookie cutter or the lid of a mason jar.

4. Assemble your sandwiches: separate the English Muffins and coat the tops with a layer of dairy-free cream cheese. Add a chicken sausage patty and an egg square to each.

5. Wrap each sandwich individually into parchment paper then into aluminum foil and store in a freezer ZipLock bag. Store in the fridge for up to 1 week or the freezer for up to 3 months

6. To reheat from frozen, simply pop the sandwich into the oven or toaster oven at 350 F. for about 10-15 minutes or until completely warm.