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Chop, slice and prepare veggie toppings as well as shred the cheese before cooking for easy assembly.
Mix ground turkey together with ingredients and form into six 1/4-inch thick patties. Heat 1 tbsp olive oil in a large frying pan over med-high heat, and add sausage patties, cooking for about 2-3 minutes per side.
Remove sausages from the pan and set aside. Crack eggs into a large bowl and whisk until well combined, seasoning with salt and pepper. Heat remaining tbsp olive oil in a medium sized pan and cook eggs until barely set, stirring often. Add spinach and cook for another minute or so until eggs are cooked through.
Meanwhile, add English muffins to a toaster to get toasted to your liking.
Assemble breakfast sandwiches by topping bottom bun with cheese, then turkey sausage patty. Add egg scramble, followed by red pepper, avocado and microgreens. Omit microgreens if freezing.
Serve immediately or wrap in plastic wrap and keep in the fridge (up to 5 days) or the freezer (up to a couple months).