Description
These Freezer Friendly Breakfast Sandwiches are a high-protein, veggie-packed meal prep solution perfect for busy mornings. Made with eggs, cottage cheese, roasted red peppers, spinach, and sharp cheddar on toasted English muffins, they’re flavorful, nutritious, and freezer-ready for grab-and-go convenience.
Ingredients
8 large eggs
½ cup low-fat cottage cheese
½ cup egg whites
1 tsp kosher salt
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
¼ cup roasted red bell pepper strips
1 tsp chopped Calabrian chili peppers
2 cups baby spinach
6 English muffins
6 slices sharp cheddar cheese
Instructions
- Preheat Oven – Heat oven to 350°F (175°C). Line a quarter sheet pan with parchment paper.
- Blend Egg Mixture – In a blender, combine eggs, cottage cheese, egg whites, salt, pepper, onion powder, and garlic powder. Blend until smooth. Add roasted red peppers, Calabrian chili, and spinach; pulse until veggies are roughly chopped.
- Bake Eggs – Pour mixture into sheet pan. Bake 20–25 minutes, until set. Cool slightly.
- Toast Muffins – Split English muffins, place cut side up on sheet pan, spray with avocado oil, and toast until golden.
- Assemble Sandwiches – Cut baked eggs into 6 portions with a biscuit cutter. Place eggs on muffin bottoms, top with cheddar, and finish with muffin tops.
- Serve or Freeze – Enjoy immediately or wrap each sandwich in foil and freeze.
Notes
- Add mushrooms, tomatoes, or peppers for extra veggies.
- Swap cheddar for mozzarella, provolone, or pepper jack.
- Make dairy-free with vegan cheese and cottage cheese alternatives.
- Keeps in freezer up to 3 months; reheat in microwave or toaster oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
