Roughly chop mushrooms, tomatoes and spinach, then add to a skillet with a little bit of oil and cook until soft and wilted.
While the veggies are cooking, add eggs, milk and spices to a large prep bowl and whisk to combine. When the veggies are cooked, add to the bowl of eggs and stir to combine.
Spray a half baking sheet with cooking spray then add the egg and veggie mixture. Cook the eggs in a preheated oven at 300 degrees F for 15 minutes or until cooked through and not runny
Once the eggs are cooked, remove from the oven and cut into twelve circles using a round cookie cutter, or biscuit cutter. Discard extra eggs, or add to the sandwiches for an extra egg layer.
On an English muffin add one cooked egg round, one slice of cheese and one piece of Canadian bacon then wrap in foil and store in a large freezer or storage bag. Repeat until all twelve sandwiches are stacked and wrapped. Store in the fridge or freezer following storage instructions. Enjoy!
Leftover Storage: Store leftover breakfast sandwiches in the fridge for up to 4 days, or wrapped in the freezer for up to 3 months. When ready to re-warm heat in the microwave on the defrost setting for 3-5 minutes if frozen, or 30-60 seconds if out of of the fridge.
Ingredients Options: Some alternate options for bread are biscuits, tortillas, or bagels. You can also swap out the vegetables for others like peppers, or leave them out completely. You can use your favorite sliced cheese for these sandwiches, but my favorite are cheddar or Swiss.