Heat the oven to 350°F. Brush a 9 by 13 inch baking pan with the olive oil and line the bottom with parchment so the egg sheet lifts out clean.

Whisk the eggs, egg whites, cottage cheese, salt, and pepper in a large bowl until no streaks of white remain. Stir in the chopped spinach.

Pour the mixture into the pan and bake 18 to 20 minutes until the center is set and no longer jiggles. Cool 5 minutes, lift out by the parchment, and cut into 6 squares.

While the eggs bake, divide the turkey sausage into 6 portions and press each into a thin patty a little wider than an English muffin. Cook in a nonstick skillet over medium heat 3 to 4 minutes per side until browned and 165°F in the center.

Split the English muffins and toast them lightly. Slice the cheddar into 6 equal pieces.

Build each sandwich: bottom muffin, egg square, cheese, sausage patty, top muffin. The warm sausage softens the cheese as it sits.

Set the sandwiches on a rack and cool completely, about 20 minutes. Do not skip this or they will freeze soggy.

Wrap each sandwich in parchment, then foil, and freeze in a zip bag. To reheat, unwrap and microwave on a paper towel for 90 seconds from frozen, flipping halfway.