Print Recipe
0 from 0 votes

Sausage and Egg McMuffins with Spinach and Black Beans

Servings: 8 sandwiches
Author: Lorie Yarro


  • 12 large eggs
  • 1 c fresh baby spinach
  • 1/3 c black beans (pre-cooked, rinsed)
  • 8 breakfast sausage links (pre cooked)
  • 1/2 tsp garlic powder
  • 1/4 - 1/2 tsp red pepper flakes
  • 1/4 tsp cumin
  • 1/2 tsp sea salt
  • 1/2 tsp fresh cracked pepper
  • 8 slices American Cheese (or desired type)
  • 8 fresh English Muffins


  • Preheat oven to 350°F. In a small bowl, combine beans and cumin and stir to season. In a medium bowl, crack eggs and whisk well. Add in spinach, cut up sausage, garlic, red pepper, salt and pepper and stir. 
  • Pour into a well greased 9x13 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 1 minute 30 seconds to 2 minutes on high and enjoy!