Freezer Chicken Sausage Breakfast Sandwiches

What you’ll need:

3 packages al fresco Country Style Chicken Sausage Breakfast Patties

2 tablespoons olive or avocado oil

1 cup diced onion

2 cups sliced mushrooms

2 cups packed baby spinach

freshly ground pepper and salt to taste

1 teaspoon Italian seasoning

14 eggs

12 slices of cheese

12 english muffins

Directions:

• Preheat oven to 450ºF. Line a rimmed baking sheet with parchment paper.
• Drizzle oil on the lined baking sheet, toss veggies on pan to coat with oil, then season with salt, pepper, and Italian seasoning. Bake for 10 minutes.
• In a large bowl, whisk together eggs, then pour over veggies in the sheet pan. Bake for 10-12 minutes until eggs are fully cooked. Remove baked eggs from oven and cut into 12 even squares.
• Assemble breakfast sandwiches by stacking baked eggs, cheese, and chicken sausage on english muffins. Wrap each sandwich individually in plastic wrap, then aluminum foil.
• Before reheating, defrost by placing in the fridge overnight or in the microwave on defrost setting for 1 minute. Then heat on high in microwave for 1-1.5 minutes, until eggs and sausage are heated through.