Preheat the oven to 350℉ and generously spray a quarter sheet pan (or 13x9 baking dish) with avocado oil cooking spray. Set aside.

Heat a large skillet over medium heat and spray generously with the cooking spray. Add the spinach and cook until just wilted, about 2 minutes. Set aside to cool.

In a large bowl, whisk together eggs, cottage cheese, salt, pepper, garlic powder and cayenne until well combined and frothy.

Add the wilted spinach and whisk once more to combine, then pour into the prepared sheet pan into a single layer. Transfer to the oven and bake until the eggs have just set, about 15 minutes.

Remove from the oven and let cool enough to handle. Using a mason jar lid or biscuit cutter to cut 6 even pieces of egg mixture. Alternatively, you can just carve them into 6-equal squares.

Place one egg section onto 1/2 of each English Muffin, then add a sausage patty and a slice of cheese on top. Cover with the other half of the english muffin.

Wrap each breakfast sandwich in parchment paper. Store in a freezer friendly bag until ready to reheat. These keep well in the freezer for up to 3 months.