In a large mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk the mixture vigorously until fully combined and slightly frothy. This aeration helps the eggs to be fluffy when cooked.

Heat a non-stick skillet over medium heat and add the butter. Once melted and bubbling, pour in the egg mixture. Stir gently with a spatula, pushing the eggs from the edges towards the center. Continue cooking until the eggs are just set but still slightly runny, about 5-7 minutes. Remove from heat and let cool slightly.

On the bottom half of each English muffin, place a slice of cheddar cheese, followed by a generous portion of the scrambled eggs, two slices of bacon, and then top with the other half of the muffin.

Wrap each sandwich tightly in plastic wrap to prevent freezer burn. Place the wrapped sandwiches on a baking sheet and freeze for up to 3 months. Alternatively, refrigerate for up to 4 days if consuming within that timeframe.

To reheat, remove the plastic wrap and place the sandwich on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through. For a crispier sandwich, you can also toast it in a skillet for a few minutes.