Description
Make delicious Breakfast Meal Prep & Freezer Meals with eggs, chicken sausage, cheese, and English muffins. Perfect for busy mornings or weekly meal planning.
Ingredients
2 tablespoons avocado oil or olive oil
1 cup diced onion
2 cups sliced mushrooms
2 cups packed baby spinach
Freshly ground pepper and salt to taste
1 teaspoon Italian seasoning
14 eggs
3 packages Saffron Road Sausage (12 patties total)
12 slices Tillamook Medium Cheddar Cheese or Cabot Sharp Cheddar Cheese
12 Sara Lee English Muffins
Instructions
1. Preheat oven to 450°F and line a rimmed baking sheet with parchment paper.
2. Drizzle oil over the sheet and add onion, mushrooms, and spinach. Toss to coat and season with salt, pepper, and Italian seasoning. Bake for 10 minutes.
3. Remove from oven, stir vegetables, and spread evenly.
4. In a large bowl, whisk eggs until smooth. Pour eggs over roasted vegetables on the baking sheet.
5. Return to the oven and bake for 10–12 minutes until eggs are fully cooked. Let cool slightly, then cut into 12 squares.
6. Assemble each sandwich by layering one egg square, one chicken sausage patty, and one slice of cheese on an English muffin.
7. Wrap each sandwich individually in plastic wrap and then in aluminum foil. Label and place in a freezer-safe bag.
8. To reheat, thaw in the fridge overnight or defrost in the microwave for 1 minute, then heat on high for 1 to 1½ minutes until hot throughout.
Notes
Store sandwiches in the freezer for up to 2 months.
Cool eggs completely before assembling to prevent sogginess.
For a crispier result, reheat sandwiches in a toaster oven at 350°F for about 15 minutes.
Use whole-grain or gluten-free English muffins for added nutrition.
Try adding avocado or a dash of Texas Pete Original Hot Sauce or Crystal Hot Sauce after reheating for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American