Make-Ahead Egg Sandwiches

12 eggs

2 tbsp half and half or water

Salt & pepper to taste

Onion Powder

1.5 - 2 cups diced vegetables and breakfast meat

(examples: green onions, onions, peppers, seeded tomatoes, mushrooms, ham, bacon, canadian bacon, sausage)

1/2 cup shredded cheese, optional

10 whole wheat English muffins, split in half

Whisk together eggs, half and half, and spices. Pour into a buttered or oiled 13x9 glass baking dish. Add in diced vegetables, meat, and cheese. Mix lightly to incorporate evenly. Bake at 350 for 30 minutes. Allow to cool, then slice into 10 pieces. Put one piece on each English muffin. Wrap each sandwiches individually in foil. Refrigerate for up to one week.

When ready to eat, put sandwich in foil in the toaster oven for 10 minutes, or bake on 350 for 10 minutes, or until warmed through.

Yield: 10 servings