Fresh Thyme avocado cooking oil spray  

8 frozen egg patties

8 wheat English muffins, split and toasted 

8 slices Organic Valley spicy Cheddar cheese slices 

8 frozen chicken & sage breakfast sausage patties  

2 ripe avocados, seeded, peeled and sliced; for serving 

Thinly sliced red onion, for serving 

Pea shoot microgreens, trimmed; for serving 

1. Assemble each breakfast sandwich.
2. Top each English muffin bottom with 1 slice of cheese, 1 egg patty and 1 sausage patty. Wrap each sandwich in parchment paper, then in foil. Refrigerate up to 3 days or freeze up to 1 month. 
3. To reheat frozen sandwich in microwave; remove foil from each sandwich. Unwrap the parchment. Microwave each sandwich on parchment on HIGH for 90 seconds to 2 minutes or until sausage reaches 165°F. 
4. To reheat frozen sandwich in air-fryer; thaw each sandwich overnight in the refrigerator. Remove foil and parchment. Place muffin top from sandwich in air-fryer basket. Place muffin bottom, topped with egg and sausage, next to muffin top in basket. Air-fry at 340°F for 6 to 8 minutes or until lightly golden and sausage reaches 165°F. 
5. To serve, layer avocado, red onion, and microgreens on top of sausage. Replace muffin top to enclose sandwich.   

Each serving contains: 460 calories, 25 g fat, 10 g saturated fat, 0 g trans fat, 425 mg cholesterol, 780 mg sodium, 32 g carbohydrates, 5 g fiber, 3 g sugar, 32 g protein. Daily values: 10% vitamin D, 30% calcium, 20% iron, 8% potassium.