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Sausage spinach egg mcmuffin sandwich.
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5 from 2 votes

Sausage and Egg McMuffins with Spinach and Black Beans

Breakfast on the go never tasted so good--and so simple as well! This Sausage McMuffin Recipe packs eggs, cheese, spinach and sausage for a perfect meal.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 8 sandwiches
Calories: 376kcal
Author: Lorie Yarro


  • 12 large eggs
  • 1 c baby spinach
  • 8 breakfast sausage links (pre cooked)
  • ½ teaspoon garlic powder
  • ¼ - ½ teaspoon red pepper flakes
  • ½ teaspoon sea salt
  • ½ teaspoon fresh cracked pepper
  • 8 slices American Cheese (or desired type)
  • 8 English Muffins


  • 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 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 ½ 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 ½ to 3 ½ minutes.


  • 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.


Calories: 376kcal | Carbohydrates: 29g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 281mg | Sodium: 1015mg | Potassium: 286mg | Fiber: 2g | Sugar: 1g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 294mg | Iron: 2mg