Form the sausage into six thin patties and cook them in a skillet for 4 minutes per side until 160°F.
Whisk the eggs, milk, salt and black pepper and pour them into a greased 9-by-13-inch pan.
Bake at 350°F for 14 to 16 minutes until set to 160°F, then cut the egg sheet into six squares.
Cool the sausage and eggs completely and lightly toast the English muffins.
Assemble each muffin with sausage, egg and cheddar, wrap tightly in parchment and foil, and freeze for up to 2 months.
Unwrap the foil, microwave a frozen sandwich in its parchment for 90 seconds, then heat in 30-second bursts until the center reaches 165°F.
