Preheat oven to 350°F (175°C) and grease a standard jumbo muffin tin or a 9x13 inch baking pan.

In a large mixing bowl, whisk together the eggs, liquid egg whites, cottage cheese, salt, and pepper until the cottage cheese curds are evenly distributed.

Fold in the chopped spinach and shredded cheddar cheese.

Divide the mixture evenly among 6 jumbo muffin cups or pour into the prepared baking pan.

Bake for 22 to 25 minutes, or until the eggs are fully set in the center and edges are lightly browned.

Remove from oven and let cool for 5 minutes before removing egg discs from the pan.

Toast the whole wheat English muffins until golden.

If using, heat the vegetarian sausage patties according to package instructions.

Assemble sandwiches by placing one egg disc and one sausage patty on the bottom half of each muffin, then topping with the other half.

For meal prep, wrap each sandwich tightly in parchment paper and store in the refrigerator or freezer for up to 3 months.