Ingredients:

  • 12 Large Eggs
  • 120 ml whole milk
  • 5 g kosher salt
  • 2 g black pepper
  • 2 g garlic powder
  • 50 g chopped spinach
  • 12 English muffins
  • 12 slices sharp cheddar cheese
  • 12 pre-cooked sausage patties
  • 28 g unsalted butter

Instructions:

  1. Whisk the eggs, milk, salt, pepper, and garlic powder in a large bowl until frothy and fully incorporated.
  2. Line a 9x13 inch rimmed baking sheet with parchment paper. Pour the egg mixture into the pan and sprinkle with chopped spinach if using.
  3. Bake at 350°F (175°C) for 15–20 minutes until the center is just set and the eggs are firm but springy.
  4. While eggs bake, split the English muffins, apply butter, and toast under a broiler until golden brown and crisp.
  5. Remove eggs from the oven and allow them to cool completely in the pan. Once cool, cut into 12 equal portions.
  6. Assemble the sandwiches by placing a cheese slice on the bottom muffin (to create a moisture barrier), followed by the egg portion, the protein, and the top muffin.
  7. Wrap each individual sandwich tightly in parchment paper followed by a layer of aluminum foil. Store in a freezer-safe bag for up to 3 months.