In a skillet over medium heat, cook the bacon slices until crisp, then transfer to a paper towel-lined plate to drain.

Using the same skillet, cook the sausage patties through, then remove and drain alongside the bacon.

Grease a small non-stick pan or a pan fitted with egg rings, then set it over medium heat. Crack an egg into each ring and season with salt and pepper. Cook for 3-4 minutes until the whites set, flipping for another 1-2 minutes if you'd like a firmer yolk.

Let the cooked eggs cool slightly while you lay out the bottom half of each English muffin.

Top each muffin bottom with a slice of cheese. Add a cooked egg to each, then finish 3 sandwiches with two bacon halves and the remaining 3 with a sausage patty.

Close each sandwich with the top half of the muffin.

Wrap each finished sandwich individually in parchment paper, then place them all in a large freezer bag or airtight container. Freeze for up to 3 months.

To reheat, remove the parchment paper, wrap the sandwich in a paper towel, and microwave on high for 1-2 minutes until warmed through. Alternatively, bake at 350°F (175°C) for about 20 minutes.