High Protein Breakfast Sandwich

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Meal prep these high protein breakfast sandwiches for a quick and easy start to the day! They're simple to make and pack 30g of protein per sandwich.

Prep Time5

Cook Time55

Total Time1

Servings: sandwiches

Preheat the oven to 325°F. Adjust the one oven rack to the lowest position. Generously spray a large sheet pan with nonstick spray.
Add the eggs, cottage cheese, salt, and pepper to a blender. Blend until smooth. Pour into the prepared baking pan.
18 large eggs, 1 1/2 cups cottage cheese, 1 teaspoon kosher salt divided, 1/2 teaspoon fresh cracked black pepper
Bake in the preheated oven for 18-22 minutes, until the edges and top are set but it jiggles slightly when you nudge it. It's ok if the eggs bubble in the oven, they will deflate as they cool.
Cook the sausage patties according to the package directions. Cut the eggs into squares (they don't have to be perfect) or use a biscuit cutter to cut them into circles. Stack two pieces of egg on the bottom of an english muffin, top with the breakfast sausage patty, a slice of cheese, and the top of the english muffin.
10 english muffins, 10 frozen sausage patties, 10 slices American cheese
Enjoy right away: heat the sandwich at 350 for 7-8 minutes, until the cheese melts. Serve with avocado and sauce of choice.
To freeze: Wrap each sandwich individually in parchment paper then foil. Store in a freezer safe resealable bag for up to 2 months. Repeat in the parchment paper in the microwave for 2 1/2 minutes or reheat in the oven at 350 for 10-12 minutes.

English muffins. Swap these for high protein cottage cheese bagels.

Gluten-Free. Use Canyon Bake House gluten-free english muffins.

Dairy-free. Omit the cheese or use a plant-based cheese or lactose-free cheese.

More vegetables. Saute peppers, onions, spinach, etc. and add them to the baking dish with the eggs before baking.

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