Breakfast tends to fall by the wayside for me unless I have something quick and easy ready to go. Otherwise I end up grazing all day and feeling.. less than my best 🥴 So, as part of my prepping extravaganza this year, I’m officially now adding breakfast to the mix.
The real MVP here? A silicone muffin tray. I usually avoid buying specialty tools, but I've tried every way imaginable to prep eggs, and nothing works as well as this. At around $20, it’s been worth the investment since I plan to use it on repeat. Plus, it’s versatile! Think egg bites, muffin tops, buns, cookies—you name it.
english muffin breakfast sandwich prep
TOTAL TIME: 45 minutes
SERVES: 6 sandwiches
grocery list + printable version
Chef’s knife
Cutting board (not my exact one but very similar)
Hand blender
Silicone muffin tray
Large sheet pan
Frying pan
Kitchen tweezers
Parchment paper (for wrapping)
For the egg mixture:
6 eggs
1 cup cottage cheese
1 tbsp Frank’s hot sauce
Salt and pepper
1 cup spinach, chopped finely
1 tbsp oil
For the rest:
12-15 precooked maple chicken sausages
6 slices white cheddar
6 english muffins
Sweet and spicy jalapenos
Toast your english muffins. Cut english muffins in half and place cut side up on a sheet tray. Toast in oven while it preheats (to 350F) removing when they’re toasty to your liking.
Make your eggs. Blend together 6 eggs, 1 cup cottage cheese, 1 tbsp Frank’s hot sauce, and salt and pepper until completely smooth. Lightly oil each cup of your muffin tray and place it onto a baking sheet. Add a thin layer of finely chopped spinach to each cup. Fill each cup to the top with the egg mixture. Boil water. Place egg tray in oven and immediately fill the sheet tray with boiling water about halfway up the muffin tray. Bake for 25 minutes or until the centre is completely cooked (use a knife to pierce the centre). Let cool for a few minutes and then remove eggs from the tray and onto a cooling rack.
While the eggs cook, fry sausages. Slice sausages in half lengthwise. Heat a fry pan with a small amount of oil over medium high heat. Sear sausages until golden brown.
Assemble sandwiches. To each english muffin, add 1 slice of cheese, 3 sausage halves and 1 egg patty. Top with pickled jalapenos and wrap in parchment paper. Store in a ziploc bag in the freezer for up to 2 months.
To reheat: defrost in microwave in the parchment paper for 1 minute (or in fridge overnight), then place in air fryer or oven at 400 oven for 5 minutes or until hot all the way through.
Riff: play around with fillings for the eggs and/or meat choices. I loved adding some feta and sundried tomatoes into the egg mix and turkey bacon instead of sausage. Stick to about 1 tbsp of mix ins per cup though or it overflows/overpowers.
What to serve it with: some juice or fruit on the side.
Make it gluten free: use GF english muffins or bagel thins.
Where to find pre-cooked maple chicken sausage? I got mine from Trader Joe’s but have seen them at lots of stores. You can opt for un-cooked, just cook them per package instructions and once cooked slice them to fit your sandwiches.
Cottage cheese: this is what gives the eggs their light and airy texture and I promise you can’t taste it. You can sub in half mozzarella but I wouldn’t recommend skipping.
Frank’s hot sauce: any hot sauce will do!
Spinach: see my note above about riffs
Precooked maple chicken sausages: ham, back bacon, turkey bacon, any breakfast meat really!
White cheddar slices: this was my favorite with this combo but use what you’ve got!
English muffins: sub bagels, bagel thins, pita thins, or any bread you like.
Sweet and spicy jalapenos: anything pickly or sweet will work great, pepperoncinis, pickles, even a sweet jam would be delicious.
Anything else? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!
Okay so I used to make a variation of this on Sunday to last us for the week. I only stopped to change up breakfast. This post has me wanting to do it again. BUT I'm thinking I should attempt to use my silicone muffin mold with my sourdough instead! I've never attempted this and I think I could make it work!!
This is in my permanent rotation! I’ve done peppers, onions, spinach, tomatoes. I toast my English muffins the day of but the egg stores really well divided by paper towels in a ziplock bag! Thank you so much for this!!