Preheat oven to 450 F.
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 small, extremely thin patties. Heat olive oil in a large frying pan over med-high heat, and add sausage patties, cooking for about 5 minutes per side.
Heat English muffins in the oven for about 5 minutes until somewhat crisp (nobody likes a soggy bun!)
Meanwhile, crack eggs into a large bowl and whisk until well combined. Heat olive oil in a medium sized pan and cook eggs for about 30 seconds, stirring often. Add spinach and cook for another minute or so until eggs are cooked through.
Remove English muffins from the oven, and assemble breakfast sandwiches by topping bottom bun with turkey sausage, then adding cheese. Add egg scramble on top of the cheese, followed by red pepper, avocado, sprouts and sriracha. Omit sprouts if freezing.
Serve immediately or wrap in plastic wrap and keep in the fridge (up to 7 days) or the freezer (up to a couple months).