Frist, turn your broil function on high and generously spray an 18-inch by 13-inch baking sheet with nonstick cooking spray or any oil (really grease up the pan to prevent sticking)!

Then, place sausage and spinach onto the baking sheet. Drizzle 1 teaspoon of olive oil onto spinach and sprinkle with salt.

Broil sausage and spinach for 4 minutes stirring half way. This will wilt your spinach and make it perfect for these sandwiches. Remove from oven and set your oven to 350ºF.

Next, crack 14 eggs into a large bowl and add in 1/3 cup of milk. Whisk until scrambled.

Add onion, garlic, and sun-dried tomatoes to the baking sheet and mix with breakfast sausage and spinach. Then, pour on scrambled eggs and mix again until everything is submerged. Season with salt and pepper.

Bake at 350ºF for 18-22 minutes or until the eggs are firm in the middle.

Remove egg bake from oven and let cool for at least 10 minutes.

Now it's time to prepare your breakfast sandwiches. Cut egg bake into 12 square patties. To create a sandwich, place an egg patty on one half on your English muffin. Then, top it with a slice of cheese, and then with the other half of the English muffin. Repeat until all egg patties have been used.

Option to eat immediately (we recommend toasting your English muffin first if you do this) or freeze your breakfast sandwiches for later. To do so, tightly wrapping each sandwich in plastic wrap (be sure to remove as much air as possible), then wrap with tin foil and write the date of preparation so you don't forget. Place in the freezer for up to 3 months.

First, preheat oven to 350ºF and grease an 8-inch x 8-inch cake pan.

Whisk together eggs and almond milk in a large bowl. Then, pour egg mixture into the pan and bake for 16-18 minutes.

Remove once egg patty is fully cooked in the middle. Then, let cool for at least 10 minutes.

Cut the egg patty into four squares and place each patty onto one half of an English muffin.

Next, place a slice of cheese onto the egg patty and top it off with the other half of the English muffin.

Option to eat immediately (we recommend toasting your English muffin first if you do this) or freeze your breakfast sandwiches for later. To do so, tightly wrapping each sandwich in plastic wrap (be sure to remove as much air as possible), then wrap with tin foil and write the date of preparation so you don't forget. Place in the freezer for up to 3 months.