Gather your ingredients on a clean countertop. Whisk together eggs in a bowl and season with salt and pepper. Preheat your skillet over medium heat.

Add oil or butter to the skillet and pour in the beaten eggs, cooking undisturbed until set but slightly soft, about 3-5 minutes. Fold or flip to ensure fully cooked, then cool before slicing.

In the same skillet, sauté diced bell peppers and any other veggies for about 3-4 minutes until tender. Set the veggies aside with the eggs.

Assemble sandwiches by placing a square of cooked egg on the bottom half of each bun, followed by sautéed veggies, protein, and cheese.

Wrap each sandwich tightly in plastic wrap or foil to lock in freshness. Store in freezer-safe bags labeled with the date.

Place the bags in the freezer to store for up to two months. Enjoy a wholesome breakfast in minutes.

To reheat, unwrap and microwave for 1-2 minutes or bake at 350°F (175°C) for 10-15 minutes.