Description
These Meal Prep Freezer Breakfast Sandwiches are the perfect option for busy mornings. These sandwiches are high protein, packed with veggies, so easy to make, and absolutely delicious! Such an easy grab and go breakfast!
Ingredients
Units
Scale
- 8 large eggs
- 1/2 cup low-fat cottage cheese
- 1/2 cup egg whites
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup roasted red bell pepper strips
- 1 teaspoon chopped Calabrian chili peppers
- 2 cups baby spinach
- 6 English muffins
- 6 slices sharp cheddar cheese
Instructions
- Preheat oven to 350 degrees and line a quarter sheet pan with parchment paper.
- Make the Egg Mixture: Add the eggs, cottage cheese, egg whites, salt, pepper, onion powder, and garlic powder to a high powered blender. Blend until smooth.
- Next add the roasted red bell pepper, Calabrian chili peppers, and spinach to the blender. Blend again until the veggies are roughly chopped.
- Bake the Eggs: Pour the egg mixture onto the lined sheet pan and bake at 350 degrees for 20-25 minutes or until the eggs are set. Remove from the oven.
- Prep the English Muffins: Split the English muffins and place them on a sheet pan (so the inside of the muffin is facing up) and spray lightly with avocado oil spray. Place them in the oven to toast until a light golden brown.
- Assemble the Sandwiches: Use a biscuit cutter to cut the eggs into 6 equal portions, that are around the same size as the English muffins, and then place on top of the bottom half of the muffins. Next, add a slice of cheddar cheese and then the top half of the English muffin.
- Enjoy immediately, or wrap each sandwich individually in aluminum foil and freeze for later.
