Ingredients
Scale
- 6 Whole wheat English muffins, split
- 6 Large eggs
- 1 cup Liquid egg whites (for extra protein)
- 6 Fully cooked turkey sausage patties
- 6 Slices sharp cheddar cheese
- 1/2 cup Fresh spinach, finely chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Garlic powder
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Take a 9×13 inch rimmed baking sheet or a specialized silicone muffin top pan and coat it generously with non-stick cooking spray. If you are using a flat baking sheet, ensure it is level so the egg mixture distributes evenly.
- In a large mixing bowl, whisk together the 6 whole eggs, 1 cup of liquid egg whites, salt, pepper, and garlic powder until well combined. Stir in the finely chopped spinach. Pour the mixture into your prepared baking pan. Place the pan in the oven and bake for 15 to 20 minutes, or until the eggs are set and no longer jiggle in the center.
- Once the eggs are cooked, remove them from the oven and let them cool for five minutes. If you used a rectangular sheet pan, cut the eggs into six equal squares or use a circular glass to cut rounds that match the size of your English muffins. Place one egg portion on the bottom half of each muffin. Top the egg with one turkey sausage patty and a slice of sharp cheddar cheese. Place the top half of the English muffin on each sandwich.
- Allow the assembled sandwiches to cool completely to room temperature. This step is crucial to prevent the bread from becoming soggy. Wrap each sandwich tightly in parchment paper, then wrap again in aluminum foil or place them into a heavy-duty freezer bag. Label the bag with the date and keep them in the freezer for up to three months.
- Cook Time: 40 minutes