Breakfast on the go never tasted so good–and so simple as well! This Sausage and Egg McMuffin recipe is packed with spinach, melted cheese and seasoned black beans. Forget the drive thru!
Breakfast on the go is 99% Overnight Oats for me.
But what about that 1%? Well, skipping breakfast isn’t an option that’s for sure. The hubby grabs a yogurt and a banana most days and then there are bagels, muffins and a few other options. Trying to play around with a few other options and thought certainly a breakfast sandwich that can be morning fuel sounds perfect to me.
Anthony doesn’t hit the drive thru really at all but every now and then he will to grab a little McMuffin or some other quick breakfast. And n0w that I have been making these homemade Sausage and Egg McMuffins, I can freeze them and have them ready in the morning quicker than any drive thru!
To be honest, Anthony isn’t a fan of the black beans, but I do love them. A touch of cumin makes them so flavorful and switches up the same old same old for me. That’s ok, I just put some more sausage in his and more beans in mine. That’s what marriage is about right? Compromise!
As for the little guy, we are on a strict no egg diet these days. Ugh. He just tosses them straight to the floor. No amount of cheese on top will trick him into eating them either. Sometimes if I sneak them into a piece of buttered toast he will eat them, but certainly not consistently by any means.
There is a part of me that when it comes to food gets into little ruts. I find myself eating the same things over and over and over. Breakfast is probably where I find myself doing this the most. That my be part of the reason for all of the oats recipes on the blog, but I am also not apologizing by any means for those food ruts!
A lot of my prior food ruts were all safety nets. I defaulted to what felt comfortable, most likely what felt the healthiest to me. That kind of rut is not a great place to be. It promotes the good food/bad food mentality. Soooo that just means it’s really good to add plenty of variety.
Breakfast is where I am craving the variety these days, so breakfast it shall be!
I very very rarely eat breakfast from a restaurant unless it’s a weekend brunch. Even if I am on the go, I bring something along the way. This is all mainly for two reasons: one: budget friendliness, and two: the toddler–eating out isn’t really a party these days thanks to our energetic little guy! Am I complaining? Not one bit.
So that brings me to these, what I consider, upgraded Sausage and Egg McMuffins.
The fact that these egg sandwiches are freezer friendly is really the selling point for me. I can take a little time on a Sunday afternoon and make a bunch of these and we are all set for a while. Anthony can grab one on the way to work and he is happy–he won’t ever complain about bread, eggs and sausage buy any means. And as long as I leave out the beans for the most part on his, then everyone is happy!
But wait, there is another bonus of this recipe!
You could just as easily eat the egg bake part of the recipe straight up and as is. I will call this part the lazy egg McMuffin–just cut a piece and eat! I would advise you to add some sort of cheese before baking though. Other than that, it’s a nice breakfast egg casserole to say the least.
So here are all the tips and tricks for these Sausage and Egg McMuffins:
- 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.
- I like changing up the cheese in this recipe as well. Cheddar, pepper jack, and more–the cheese can be whatever you please!
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
- 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!