Cook the bacon in either the oven (at 400 degrees F for 15 minutes) or in a skillet until crisp. Drain on a paper towel lined plate, but do not discard the grease!
Place the grease into a large cast iron skillet, or heavy bottomed skillet (mine is 12 inches) and heat over medium heat. Add the refrigerated hashbrowns and press into an even layer. Let cook for 6 to 7 minutes, until golden brown, then flip over in sections and cook an additional 3 to 4 minutes, or until cooked through. Season the hashbrowns with salt and pepper according to your preference.
Meanwhile whisk together the eggs, milk 1 tsp salt and 1/4 tsp black pepper in a bowl. Lightly coat a 9x13” cake pan or casserole dish with non-stick spray and pour the egg mixture in. Bake for 7 minutes, then gently stir the eggs in the pan, turning the sides over and pulling up the bottom layer of cooked eggs. Return to the oven and cook for an additional 5 minutes. Stir one more time and cook for an additional 3 minutes, or until the eggs are mostly set. The eggs will continue to cook once taken out of the oven, so don’t over cook them. Cut the eggs into 12 equal squares.
Assemble your breakfast sandwiches on top of the Thomas English Muffins: cheese, hashbrowns, egg, bacon, top bun. Enjoy now, or keep reading to make sandwiches portable.
Wrap the sandwiches halfway in parchment paper so the bottom is covered, but the top is open. Place, open side up in a foil container and then cover the container with foil. Keep the sandwiches chilled until ready to serve. To reheat, simply place the covered trays on a grill over medium heat. Cover and cook for 5 to 10 minutes or until the sandwiches are heated through. Enjoy