• Cook the eggs: Preheat the oven to 325°F. Line a 9x12 baking dish with parchment paper and lightly coat with nonstick spray.
• In a blender, add the eggs, cottage cheese, shredded cheddar cheese, salt, and pepper. Blend until completely smooth.
• Pour the egg mixture into the prepared baking dish.
• Bake 20 to 25 minutes until the eggs are set in the center. Let them cool for at least 5 minutes before slicing. Cut into 12 equal squares.
• Assemble the sandwiches: To each English muffin, add 2 egg squares, 1 cooked turkey sausage patty or 3 slices of ham or turkey, and a slice of cheddar cheese.
• If you are consuming the sandwiches right away, heat at 350°F for 5 minutes until the cheese is melted. Or heat in the microwave for 15-30 seconds. Or wrap them individually and store in the fridge for up to 4 days.

To freeze:

• Wrap the sandwiches individually and freeze for up to 2 months.

To reheat:

• From the fridge: Microwave for 45-60 seconds until heated through. Heat for an additional 10-20 seconds as needed. For more even heating, I like to sometimes take the sandwich apart and microwave the bottom half (bottom English muffin, egg, turkey sausage) for 45-60 seconds until heated through. Then microwave the top (top English muffin + cheese) for about 30 seconds until the cheese is melted.
• From the freezer: Thaw in the fridge overnight and microwave for 45-60 seconds until heated through. Heat for an additional 10-20 seconds as needed.
• Oven method: Preheat the oven to 350°F. Wrap each sandwich in aluminum foil and bake for 20 to 25 minutes until heated through.
• You can also finish the sandwich in a toaster oven after microwaving for a crispier, more toasted sandwich.