Prep: Preheat oven to 350°F (176°C). Grease a large (12 x 17 inch) rimmed baking sheet* well.

Blend: Add 18 large eggs, ½ cup milk, ½ tsp salt, and ¼ tsp ground black pepper to a blender, Blitz for about 30 seconds, or until combined.Alternatively, whisk mixture in a large bowl to combine.

Assemble Eggs: Pour egg mixture into prepared baking sheet. Evenly top with 1 cup diced mushrooms, 1 green bell pepper (diced), and 1 cup shredded cheddar cheese.

Bake: Carefully transfer to the oven and bake for 20 minutes, rotating the pan once during baking to ensure even cooking. Eggs should be set in the center and no longer jiggle when the pan is gently shaken.

Cook Sausage: Cook 12 vegan sausage patties on the stove according to package instructions.

Assemble Sandwiches: Cut eggs into 12 even squares about the size of your English muffins. Open each of the 12 English muffins and layer on a slice of the sheet pan eggs, a cooked vegan sausage, and each of the 12 slices cheddar cheese.

Store: Wrap each sandwich tightly in parchment paper or foil, then store them all in a freezer-safe bag or container. Refrigerate for up to 5 days, or freeze for up to 3 months.

To reheat from frozen:Option 1 (preferred) - Thaw in refrigerator overnight. Remove parchment/foil and wrap in a damp paper towel. Microwave in 30 second intervals, until warmed through, about 2 minutes.Option 2 - From frozen, remove parchment/foil and wrap frozen sandwich in a damp paper towel. Microwave on defrost setting for 1 minute, flip, then microwave in 30 second intervals, until warmed through, about 1 minute.Option 3 - From frozen, place parchment/foil-wrapped sandwiches in 350°F air fryer for about 10 minutes or until warmed through.