Breakfast on the go never tasted so good–and so simple as well! This Sausage McMuffin recipe is packed with eggs, spinach, cheese and a fresh English Muffin. Forget the drive thru!
This recipe was originally published February 2019 and updated July 2020.
Breakfast on the go is 90% Overnight Oats for me.
The rest? Homemade and freezer friendly breakfast sandwiches. Currently I have 5 of these bad boys in the freezer–so that means I better start a new batch soon.
I love, love, LOVE having this homemade sausage McMuffin recipe. It is a requirement to have almost an entire batch on hand at all times.
It’s nothing but whisking together some ingredients and baking. From there, assemble the sandwiches and freeze. Not a lot of effort, just a little bit of time.
But wait, there is another bonus of this recipe!
You could just as easily eat the egg bake part of the recipe straight up and as is. I will call this part the lazy egg McMuffin–just cut a piece and eat! If you go that route, I would advise you to add some sort of cheese before baking though. Other than that, it’s a nice breakfast egg casserole to say the least.
What you will need:
- To save time, I use pre-cooked sausage links. All I do is cut the links into pieces and save myself plenty of time!
- Any cheese you like, any English muffins–this is a fun way to change things up if you make this sausage mcmuffin recipe as much as I do!
How to make this recipe:
- Add the eggs, salt, pepper, garlic and red pepper to a medium bowl and whisk well. (steps 1 and 2)
- Add in the sausage and spinach and stir to combine. Sound easy enough? It is! (steps 3 and 4)
- Pour the egg mixture into a 9×13 in. that has been sprayed well with spray oil. Don’t forget this part–egg stuck to the pan is no joke. Bake 25-30 minutes, or until the edges start to brown and there is no liquid on top. I have made this sausage mcmuffin recipe in a casserole dish that is smaller than a 9×13 inch pan. It takes a bit longer to bake, so if you don’t have a 9×13 pan, just be aware! (steps 5 and 6)
- Allow to cool and then cut into 8 equal pieces. (step 7)
Assembling these breakfast sandwiches:
- Grab an English muffin, open it up. (If you are eating it your mcmuffin right away, you can toast the muffin as well! I don’t recommend it if these are going straight to the freezer.)
- Place a piece of the egg, sausage and spinach bake on top.
- Add a slice of cheese
- Close it up! Enjoy now or wrap it up, date and pop it in the freezer!
Notes:
- Wrap the sandwiches in parchment or Press and Seal, and date them. Store in a freezer safe plastic bag if you plan to freeze them to keep them nice and fresh.
- I used fresh spinach. I find that frozen spinach can be a bit too wet. If you decide to use frozen, just get rid of as much liquid as possible.
- I like changing up the cheese in this recipe as well. Cheddar, pepper jack, and more–the cheese can be whatever you please!
Check out these other breakfast recipes you will love:
- 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 and Black Beans
Ingredients
- 12 large eggs
- 1 c baby spinach
- 8 breakfast sausage links (pre cooked)
- 1/2 tsp garlic powder
- 1/4 – 1/2 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/2 tsp fresh cracked pepper
- 8 slices American Cheese (or desired type)
- 8 English Muffins
Instructions
- Preheat oven to 350°F. In a medium bowl, crack eggs, and add salt, pepper, garlic and red pepper and whisk well. Add in spinach, cut up sausage and stir to combine.
- Pour into a well greased 9×13 baking pan. Bake for 25-30 minutes, or until edges are browned and egg mixture is cooked through.
- Allow to cool for several minutes and then either cut or use a jar lid or biscuit cutter to cut 8 even pieces of egg mixture. Place one egg section onto 1/2 of each English Muffin and add a slice of cheese on top. Cover with the other part of the English Muffin.
- Serve warm or wrap individually in parchment paper, tape shut and date. Store in a freezer friendly plastic bag for about a month.
- To reheat: All microwaves are different, but microwave for about 2 1/2 to 3 1/2 minutes.
Notes
- To make these super duper simple, I just chopped up some pre-cooked sausage links as the sausage in these. Pre-cooked black beans tossed with a touch of cumin and a big handful of spinach all make this egg bake easy as pie–but even easier! You could cook up your own sausage and toss it in if you would like.
- I found that a wide mouth mason jar lid was the exact shape and size of my English Muffins so I used it to cut the egg into perfectly round. You can just as well cut yours into squares–that keeps you from having any scraps. I ate the scraps so they didn’t go to waste by any means!
- Wrap the sandwiches in parchment and date them and then store in a freezer safe plastic bag if you plan to freeze them to keep them nice and fresh.
- I used fresh spinach. I find that frozen spinach can be a bit too wet. If you decide to use frozen, just get rid of as much liquid as possible.
These came out very good. What do you do to heat frozen ones?
Hi Bob! So I wrap mine loosely in a barely dampened paper towel and microwave for 2 – 3 minutes. Sometimes if I know I’m grabbing one in the morning, I put it in the fridge overnight to thaw and then only have to microwave for about a minute.