In a large bowl mix together eggs, veggies and seasoning and whisk until combined.

In a large non stick pan on low-medium heat using these non stick egg rings pour 1/4 cup of egg mixture into each ring, cover and cook for 3-4 min. Remove ring with tongs and flip patties to cook on the other side for only 5-10 seconds and set aside.

Pre-heat oven to 400F.

Line a large cookie sheet with parchment paper and lay bacon slices down making sure to not overlap.

Bake in oven for 15-18 min, flipping half way through.

Transfer cooked bacon to a plate lined with paper towel to soak up any excess oil.

Place down one half of english muffin and layer with cheese, bacon, egg patty, pesto and top with the other half of english muffin.

Allow breakfast sandwiches to fully cool before storing in an airtight container in the fridge for up to 3 days or large freezer bag to freeze for 1-2 months.

Remove breakfast sandwich from freezer bag the night before and place in an airtight container in the fridge to thaw and reheat the next morning in the microwave or toaster oven until heated through.