In a mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk until the mixture is well combined and slightly frothy. This helps to incorporate air, making the eggs fluffy when cooked.

Set the egg mixture aside while you prepare the skillet.

Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the bottom of the skillet.

Pour the egg mixture into the skillet. Let it sit for a few moments until the edges start to set, then gently stir with a spatula, pushing the cooked edges towards the center. Continue until the eggs are cooked through but still soft and creamy, about 3-4 minutes.

Remove the skillet from heat and let the eggs cool slightly.

On the bottom half of each English muffin, place a slice of cheddar cheese followed by a generous scoop of scrambled eggs, a slice of bacon or sausage, and another slice of cheese on top.

Top with the other half of the English muffin.

Wrap each sandwich tightly in plastic wrap or place them in sandwich bags. This will help keep them fresh and prevent freezer burn if you choose to freeze them.

Store the sandwiches in the refrigerator for up to 5 days or in the freezer for up to 3 months.

To reheat, unwrap the sandwich and place it in the microwave for 1-2 minutes if refrigerated, or 2-3 minutes if frozen, until heated through. Alternatively, you can reheat in a toaster oven or skillet until warm.

Serve warm and enjoy your delicious breakfast sandwich!