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Preheat the oven to 325F. Grease and line a 9x13-inch pan with parchment paper. Set aside.
In a large bowl, crack in the eggs. Pour in the milk and add in the salt and pepper. Beat until smooth.
Pour it into the prepared baking pan and transfer to the oven to bake for 15-18 minutes, until set.
Allow to cool completely. Using a 3-inch cookie cutter, stamp out egg rounds for the sandwiches.
In a large bowl, combine the ground chicken, maple syrup, kosher salt, garlic powder, onion powder, paprika, sage, oregano and crushed red pepper.
Scoop out 4 ounces of ground chicken mixture and form into patties.
In a large skillet, set over medium heat. Add a teaspoon or two of olive oil. When the oil is hot, add in the patties. Cook on the first side for 2-3 minutes and then flip and cook on the opposite side for an additional 2-3 minutes.
Take your 8 English muffins and slice them in half. Add a smother of butter to each English muffin piece.
To one half of the English muffin add a sausage patty, an egg round and a slice of cheese. Top with the other half of the English muffin.
Wrap the sandwiches in pieces of parchment. Transfer to a freezer-safe bag and place in the freezer for up to 3 months.
For reheating, thaw overnight in the fridge. Reheat in the airfryer for about 5-7 minutes at 300F or in the oven at 350F for 10-15 minutes.