Breakfast on the go has never been simpler or more satisfying. This Sausage McMuffin recipe combines eggs, spinach, cheese and a toasted English muffin for an easy homemade breakfast sandwich—perfect for freezing so you can skip the drive-thru.
This recipe was originally published February 2019 and updated July 2020.
I rely on quick breakfasts, and when I’m not having overnight oats, I reach for freezer-friendly breakfast sandwiches. I usually keep several of these Sausage McMuffins stashed away so a hearty morning meal is always ready.
The recipe is straightforward: whisk eggs with seasonings, stir in spinach and pre-cooked sausage, bake in a sheet pan, then assemble sandwiches and freeze. It takes a little time up front but pays off all week long.
Tip: You can also skip the muffins and serve the baked egg mixture as an easy egg casserole. If you choose that route, add cheese before baking for the best texture and flavor.
What you will need:
- I use pre-cooked sausage links to save time—just chop and add.
- Any cheese and any English muffins work, so swap varieties for different flavors.
How to make this recipe:
- Whisk eggs with salt, pepper, garlic powder and red pepper flakes in a medium bowl.
- Stir in chopped sausage and baby spinach until evenly combined.
- Pour the mixture into a well-greased 9×13-inch baking pan and bake at 350°F for 20–25 minutes, or until the edges are lightly browned and the center is set. If you use a smaller pan it may take a little longer.
- Allow to cool slightly, then cut into 8 equal pieces.
Assembling these breakfast sandwiches:
- Split English muffins. If serving immediately, toast them; if freezing, skip toasting.
- Place a piece of the baked egg, sausage and spinach on the bottom half of each muffin.
- Add a slice of cheese, then top with the other muffin half.
- Enjoy now or wrap each sandwich individually, label with the date, and freeze.
Notes:
- Wrap sandwiches in parchment or Press ‘n Seal, place in a freezer-safe bag, and label with the date to maintain freshness.
- Fresh spinach works best; frozen spinach can be too wet unless you squeeze out excess liquid first.
- Use your favorite cheese—cheddar, pepper jack or American all work well and change the flavor profile.
Other Breakfast Recipes:
- Spinach, Feta and Sun-Dried Tomato Breakfast Sandwiches
- Blueberry Baked Oatmeal
- Peach Pie Overnight Oats
- Sweet Potato Baby Arugula Frittata
- Simple Honey Biscuits
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Sausage and Egg McMuffins with Spinach
Ingredients
- 12 large eggs
- 1 cup baby spinach
- 8 breakfast sausage links (pre-cooked), chopped
- 1/2 tsp garlic powder
- 1/4–1/2 tsp red pepper flakes (optional)
- 1/2 tsp sea salt
- 1/2 tsp fresh cracked pepper
- 8 slices cheese (your choice)
- 8 English muffins
Instructions
- Preheat oven to 350°F. In a medium bowl, whisk eggs with salt, pepper, garlic powder and red pepper flakes. Stir in baby spinach and chopped pre-cooked sausage.
- Pour the mixture into a well-greased 9×13-inch pan. Bake 20–25 minutes, or until edges are browned and the center is set.
- Allow to cool slightly, then cut into 8 even pieces using a knife, jar lid or biscuit cutter.
- Place a piece of the egg bake on the bottom half of each English muffin, top with a slice of cheese and cover with the muffin top.
- Serve warm or wrap individually in parchment, label with the date, and store in a freezer-safe bag for up to a month.
- To reheat from frozen, microwave about 2 1/2 to 3 1/2 minutes, adjusting time for your appliance.
Notes
- Pre-cooked sausage saves time; you can swap in cooked loose sausage or vegetarian alternatives.
- A wide-mouth jar lid makes a perfect cutter for round egg patties; cutting into squares works too and reduces scraps.
- If using frozen spinach, thaw and squeeze out excess moisture before adding to the eggs.
Nutrition
Nutrition information is an estimate and should be used as a guide.