Preheat the oven to 325°F. Generously coat a 9x13-inch baking dish with nonstick baking spray.

In a large mixing bowl, whisk together the eggs, milk, and salt until completely combined and no streaks of egg white remain.

Pour the egg mixture into the prepared baking dish.

Bake for 18–25 minutes, checking early, until the eggs are just set in the center. The eggs should no longer look wet, but the center may still have a slight wobble. Avoid overbaking, as the eggs will continue to cook slightly as they cool.

If desired, lightly sprinkle the baked eggs with freshly ground black pepper while still warm.

Allow the eggs to cool for about 10 minutes.

While the eggs bake, cook your preferred breakfast protein according to your favorite method or package directions.

Homemade sausage patties are delicious, but fully cooked frozen sausage patties work just as well for a quick and easy shortcut.

Using a knife, cut the eggs directly in the baking dish into 12 equal squares.

Run a thin spatula around the edge of the pan if needed, then use a thin offset or silicone spatula to carefully lift each square from the pan.

If desired, lightly butter and toast the English muffins before assembling.

Layer each sandwich in the following order - Bottom English muffin, cheese, egg square, breakfast protein, top English muffin.