Step 1: Prepare the Sausage

1. Brown the Sausage: In a large skillet over medium heat, crumble the ground breakfast sausage. Cook, breaking it up with a spoon, until it is fully browned and no longer pink. Drain off any excess grease.
2. Add Optional Vegetables (If Using): If you’re adding onions, bell peppers, or mushrooms, add them to the skillet with the cooked sausage. Sauté for 5-7 minutes, or until the vegetables are softened and slightly caramelized. If using spinach, add it in the last minute or two of cooking, until it wilts.
3. Season the Sausage Mixture: Season the sausage and vegetable mixture (if using) with salt and pepper to taste. Stir to combine all the flavors. Set aside to cool slightly.

Step 2: Cook the Eggs

1. Preheat Oven (Optional): While the sausage cools, preheat your oven to 350°F (175°C). Note: You can cook the eggs on the stovetop or in the oven. Oven-baked eggs are often easier for large batches and result in more evenly cooked patties.
2. Whisk the Eggs: In a large bowl, whisk together the 12 eggs with a pinch of salt and pepper until they are lightly beaten and the yolks and whites are fully combined.
3. Oven-Baked Eggs (Option 1):

   • Prepare Baking Dish: Line a 9×13 inch baking dish with parchment paper. This will make it easy to lift out the cooked egg sheet later.
   • Pour Egg Mixture: Pour the whisked egg mixture into the prepared baking dish.
   • Bake: Bake in the preheated oven for 15-20 minutes, or until the eggs are set and no longer jiggly in the center. The edges should be lightly golden brown.
   • Cool and Cut: Let the egg sheet cool slightly in the baking dish. Once slightly cooled, use a large round cookie cutter or a knife to cut out 12 egg patties that are roughly the size of your English muffins.

4. Stovetop Eggs (Option 2):

   • Prepare Skillet: Lightly grease a large non-stick skillet or griddle over medium-low heat.
   • Cook Egg Patties: For each egg patty, pour about ¼ cup of the whisked egg mixture onto the hot skillet. Cook for 2-3 minutes per side, or until the eggs are set and cooked through. Flip gently with a spatula. You may need to cook the eggs in batches depending on the size of your skillet.
   • Shape Patties (If Needed): If the egg patties are not perfectly round, you can use a cookie cutter or knife to trim them into a round shape while they are still warm.

Step 3: Assemble the Sandwiches

1. Toast English Muffins (Optional): For a toasted sandwich, split the English muffins in half and lightly toast them in a toaster or under a broiler until golden brown. This step is optional, but toasting helps prevent the muffins from becoming soggy after freezing and reheating.
2. Layer the Ingredients:

   • Place the bottom half of each English muffin on a clean surface.
   • Top each bottom muffin half with a cheese slice (or half a slice if using full slices, ensuring cheese covers most of the muffin).
   • Spoon a generous portion of the cooked sausage mixture (and vegetable mixture if used) over the cheese.
   • Place an egg patty on top of the sausage mixture.
   • Top with the other half of the English muffin.

Step 4: Wrap and Freeze

1. Wrap Individually: Wrap each assembled breakfast sandwich tightly in plastic wrap. Ensure there are no gaps to prevent freezer burn.
2. Second Layer (Optional): For extra protection against freezer burn, you can wrap each plastic-wrapped sandwich in aluminum foil or place them in individual freezer-safe bags.
3. Freeze: Place the wrapped breakfast sandwiches in a freezer-safe container or a large freezer bag. Freeze for up to 2-3 months for optimal quality.