Sheet Pan Breakfast Sandwiches
Directions
- 1Preheat oven to 400°F.
- 2Lay out 18 slices of center-cut bacon in a single layer on your sheet pan.
- 3Bake for 20-30 minutes, or until crispy.
- 4Remove from oven, drain grease, then crumble the bacon directly on the pan and spread out evenly.
- 5In a blender, combine 650g liquid egg whites, 3 whole eggs, 200g low-fat cottage cheese, 7g nutritional yeast, 8g cornstarch, and a large pinch of salt, garlic powder and pepper.
- 6Blend until smooth.
- 7Pour the mixture evenly over the crumbled bacon in the sheet pan.
- 8Make sure it's evenly dispersed.
- 9Toss back in the oven to bake.
- 10Return the pan to the oven and bake at 400°F for 20-30 minutes, or until the eggs are fully set.
- 11Let cool for 10 minutes.
- 12Slice the egg mixture into 15 evenly sized squares for your breakfast sandwiches.
- 13In a bowl, whisk together 240g 0% Greek yogurt, 30g hot sauce, 30g maple syrup, and salt until smooth.
- 14Lay out 15 English muffins, split.
- 15Spread a layer of sauce on the bottom half of each muffin.
- 16Add one egg square to each sandwich.
- 17Add one slice of Canadian bacon to each sandwich.
- 18Add one slice of cheese to each sandwich.
- 19Close and wrap each sandwich in foil.
Ingredients
- 18 slices center-cut bacon
- 650 g liquid egg whites
- 3 eggs
- 200 g low-fat cottage cheese
- 7 g nutritional yeast
- 8 g cornstarch
- pinch salt
- garlic powder
- pepper
- 240 g 0% Greek yogurt
- 30 g hot sauce
- 30 g maple syrup
- 15 English muffins
- 15 slices Canadian bacon
- 15 slices reduced fat cheese
Equipment
sheet panblenderovenspatulapizza cuttermicrowavefoilpaper towel
Tips
- Store the sandwiches frozen.
- To reheat, unwrap the foil, wrap the sandwich in a paper towel, and microwave for 2-3 minutes.
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