Ingredients:

  • 12 Large Eggs
  • 1/2 cup (120 ml) Whole milk
  • 1 tsp (6 g) Fine sea salt
  • 1/2 tsp (1 g) Freshly cracked black pepper
  • 1/2 tsp (1 g) Garlic powder
  • 1 cup (30 g) Fresh baby spinach, finely chopped
  • 12 English muffins, split
  • 12 Pre-cooked sausage patties (1.5 oz each)
  • 12 Slices Sharp Cheddar cheese
  • 2 tbsp (28 g) Unsalted butter, softened

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch rimmed baking sheet with parchment paper and grease the sides. Whisk eggs, milk, salt, pepper, and garlic powder until uniform and bubbly. Stir in chopped spinach.
  2. Pour the egg mixture into the baking sheet. Bake for 15–18 minutes until set but slightly jiggly in the center. Avoid overbaking to prevent a rubbery texture.
  3. While eggs bake, butter the English muffins and toast on a separate tray for 5 minutes until golden brown.
  4. Remove items from oven and transfer to a wire rack. Cool for at least 15 minutes. This prevents steam from creating soggy bread during storage. Cut the egg sheet into 12 equal portions.
  5. Assemble sandwiches in order: bottom muffin, cheese slice, sausage patty, egg portion, then top muffin. The cheese and sausage act as a moisture barrier.
  6. Flash freeze assembled sandwiches on a tray for 30 minutes. Wrap individually in parchment paper and then aluminum foil before storing in freezer bags.