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.

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Prep Time5

Cook Time55

Total Time1

Servings: sandwiches

Author: Molly Thompson

INGREDIENTS

12 large eggs
1 cup cottage cheese
1 teaspoon kosher salt divided
1/2 teaspoon fresh cracked black pepper
6 english muffins
6 frozen sausage patties
6 slices American cheese or cheese of choice
For serving: avocado chipotle mayo, hot sauce

INSTRUCTIONS

Preheat the oven to 300°F. Adjust the one oven rack to the lowest position and a second one to the middle position. Line an 8×8-inch square baking pan with parchment paper.
Add the eggs, cottage cheese, salt, and pepper to a blender. Blend until smooth. Pour into the prepared baking dish.
12 large eggs, 1 cup cottage cheese, 1 teaspoon kosher salt divided, 1/2 teaspoon fresh cracked black pepper
Fill a separate square or rectangle baking dish with very hot water. Carefully place it on the bottom rack of the oven. Add the eggs to the middle rack. The water creates steam and results in a fluffy custardy egg. Bake in the preheated oven for 50-55 minutes, until the edges and top are set but it jiggles slightly when you nudge it. Allow the eggs to cool almost all the way.
Cook the sausage patties according to the package directions. Cut the eggs into 6 squares (they don't have to be perfect) or use a biscuit cutter to cut them into circles. Add the egg to the bottom of an english muffin, top with the breakfast sausage patty, a slice of cheese, and the top of the english muffin. If you’re eating it right away, heat the sandwich at 350 for 7-8 minutes, until the cheese melts. Serve with avocado and sauce of choice.
6 english muffins, 6 frozen sausage patties, 6 slices American cheese
To freeze: Wrap each sandwich individually in foil, wax paper or parchment paper and store in a freezer safe resealable bag for up to 2 months. Thaw overnight in the fridge and reheat in a paper towel in the microwoave or reheat from frozen in the foil at 350 for 10-12 minutes.

Notes

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.

Nutrition

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