Breakfast on the go has never been easier—or tastier. This Sausage McMuffin recipe combines eggs, spinach, sausage and cheese on a fresh English muffin. Make a batch for the freezer and skip the drive-thru.
This recipe was originally published February 2019 and updated July 2020.
When I need something fast, overnight oats cover most mornings. For the rest, I rely on homemade, freezer-friendly breakfast sandwiches. I always keep several of these Sausage and Egg McMuffins on hand—once you make a batch, you’ll want to do the same.
The egg-sausage bake is easy: whisk eggs with seasonings, stir in spinach and pre-cooked sausage, bake, then cut and assemble. You can freeze the finished sandwiches for quick reheating, or enjoy the bake on its own as a simple egg casserole—add cheese on top before baking if you plan to eat it straight from the pan.
What you will need:
- Pre-cooked breakfast sausage links (chopped) to save time.
- Your choice of cheese and English muffins—switching these up changes the flavor and keeps the recipe interesting.
How to make this recipe:
- Preheat oven to 350°F. In a medium bowl, whisk together eggs, salt, pepper, garlic powder and red pepper flakes.
- Stir in chopped sausage and baby spinach until evenly combined.
- Pour the mixture into a well-greased 9×13-inch baking pan and bake 20–25 minutes, or until the edges are lightly browned and the center is set. If using a smaller pan, the bake time will be a bit longer—watch for doneness.
- Let the bake cool, then cut into eight equal pieces.
Assembling these breakfast sandwiches:
- Split English muffins. If eating immediately, toast them; if freezing, leave them untoasted.
- Place one piece of the egg-sausage-spinach bake on each muffin half.
- Add a slice of cheese on top of the egg piece.
- Top with the other muffin half. Serve warm or wrap, label and freeze.
Notes:
- Wrap sandwiches individually in parchment or Press’n Seal, date them, and store in a freezer-safe bag to preserve freshness.
- Fresh baby spinach works best; frozen spinach can add excess moisture—squeeze out as much liquid as possible if you use frozen.
- Use any cheese you like: cheddar, pepper jack, American, or your favorite melting cheese.
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 freshly cracked pepper
- 8 slices cheese (American or any preferred type)
- 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 until evenly combined.
- Pour into a well-greased 9×13-inch baking pan and bake 20–25 minutes, until edges are browned and the egg is set.
- Allow to cool several minutes, then cut into eight even pieces (a jar lid or biscuit cutter works well for round pieces).
- Assemble each sandwich by placing one egg piece on a muffin half, topping with a slice of cheese, and closing with the top muffin half.
- Serve warm or wrap individually in parchment, label and store in a freezer-safe bag for up to about a month.
- Reheat from frozen in the microwave for approximately 2 1/2 to 3 1/2 minutes, depending on your microwave.
Notes
- Using pre-cooked sausage saves time; you can also cook fresh sausage and crumble it into the egg mixture.
- A wide-mouth mason jar lid is a handy cutter to match English muffin size. Cutting into squares is another option to avoid scraps.
- If using frozen spinach, squeeze out excess moisture before mixing into the eggs to prevent a soggy bake.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.