Add the baby spinach to a steamer basket atop a large saucepan half filled with water. Place the lid on and turn the heat to high to steam the spinach. Once the spinach has wilted, turn off the heat, remove the steamer basket from the saucepan and set aside to cool.

Make the sausage by adding the pork mince to a large bowl along with the onion powder, garlic powder, mixed herbs, salt, mustard, egg and breadcrumbs. Mix until well combined. Take a heaped 1/3 cup of mixture and roll into a ball, place onto the large baking tray and flatten out into a patty about 1cm thick. Repeat this step until all the mixture has been turned into patties. Place the tray into the oven to bake for 20 minutes or until browned and cooked through. Once baked, remove from the oven and set aside.

To assemble, butter the inside of each English muffin. Place a sausage patty onto the base of each muffin. Top with a slice of cheese, a slice of baked egg and then the muffin top. Wrap in parchment paper, label with the name and date and then place each muffin into a freezer bag. Refrigerate for up to 3 days or freeze for up to 3 months.