Sheet Pan Breakfast Sandwiches

40 mins
Serves 15
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Directions

  1. 1Preheat oven to 400°F.
  2. 2Preheat oven to 400°F.
  3. 3Preheat oven to 400°F.
  4. 4Lay out 18 slices of center-cut bacon in a single layer on your sheet pan.
  5. 5Lay out 18 slices of center-cut bacon in a single layer on your sheet pan.
  6. 6Lay out 18 slices of center-cut bacon in a single layer on your sheet pan.
  7. 7Bake for 20-30 minutes, or until crispy.
  8. 8Bake for 20-30 minutes, or until crispy.
  9. 9Bake for 20-30 minutes, or until crispy.
  10. 10Remove from oven, drain grease, then crumble the bacon directly on the pan and spread out evenly.
  11. 11Remove from oven, drain grease, then crumble the bacon directly on the pan and spread out evenly.
  12. 12Remove from oven, drain grease, then crumble the bacon directly on the pan and spread out evenly.
  13. 13In 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.
  14. 14In 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.
  15. 15In 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.
  16. 16Blend until smooth.
  17. 17Blend until smooth.
  18. 18Blend until smooth.
  19. 19Pour the mixture evenly over the crumbled bacon in the sheet pan.
  20. 20Pour the mixture evenly over the crumbled bacon in the sheet pan.
  21. 21Pour the mixture evenly over the crumbled bacon in the sheet pan.
  22. 22Make sure it's evenly dispersed.
  23. 23Make sure it's evenly dispersed.
  24. 24Make sure it's evenly dispersed.
  25. 25Toss back in the oven to bake.
  26. 26Toss back in the oven to bake.
  27. 27Toss back in the oven to bake.
  28. 28Return the pan to the oven and bake at 400°F for 20-30 minutes, or until the eggs are fully set.
  29. 29Return the pan to the oven and bake at 400°F for 20-30 minutes, or until the eggs are fully set.
  30. 30Return the pan to the oven and bake at 400°F for 20-30 minutes, or until the eggs are fully set.
  31. 31Let cool for 10 minutes.
  32. 32Let cool for 10 minutes.
  33. 33Let cool for 10 minutes.
  34. 34Slice the egg mixture into 15 evenly sized squares for your breakfast sandwiches.
  35. 35Slice the egg mixture into 15 evenly sized squares for your breakfast sandwiches.
  36. 36Slice the egg mixture into 15 evenly sized squares for your breakfast sandwiches.
  37. 37In a bowl, whisk together 240g 0% Greek yogurt, 30g hot sauce, 30g maple syrup, and salt until smooth.
  38. 38In a bowl, whisk together 240g 0% Greek yogurt, 30g hot sauce, 30g maple syrup, and salt until smooth.
  39. 39In a bowl, whisk together 240g 0% Greek yogurt, 30g hot sauce, 30g maple syrup, and salt until smooth.
  40. 40Lay out 15 English muffins, split.
  41. 41Lay out 15 English muffins, split.
  42. 42Lay out 15 English muffins, split.
  43. 43Spread a layer of sauce on the bottom half of each muffin.
  44. 44Spread a layer of sauce on the bottom half of each muffin.
  45. 45Spread a layer of sauce on the bottom half of each muffin.
  46. 46Add one egg square to each sandwich.
  47. 47Add one egg square to each sandwich.
  48. 48Add one egg square to each sandwich.
  49. 49Add one slice of Canadian bacon to each sandwich.
  50. 50Add one slice of Canadian bacon to each sandwich.
  51. 51Add one slice of Canadian bacon to each sandwich.
  52. 52Add one slice of cheese to each sandwich.
  53. 53Add one slice of cheese to each sandwich.
  54. 54Add one slice of cheese to each sandwich.
  55. 55Close and wrap each sandwich in foil.
  56. 56Close and wrap each sandwich in foil.
  57. 57Close and wrap each sandwich in foil.

Ingredients

  • 18 slices center-cut bacon
  • 18 slices center-cut bacon
  • 18 slices center-cut bacon
  • 650 g liquid egg whites
  • 650 g liquid egg whites
  • 650 g liquid egg whites
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 200 g low-fat cottage cheese
  • 200 g low-fat cottage cheese
  • 200 g low-fat cottage cheese
  • 7 g nutritional yeast
  • 7 g nutritional yeast
  • 7 g nutritional yeast
  • 8 g cornstarch
  • 8 g cornstarch
  • 8 g cornstarch
  • pinch salt
  • pinch salt
  • pinch salt
  • garlic powder
  • garlic powder
  • garlic powder
  • pepper
  • pepper
  • pepper
  • 240 g 0% Greek yogurt
  • 240 g 0% Greek yogurt
  • 240 g 0% Greek yogurt
  • 30 g hot sauce
  • 30 g hot sauce
  • 30 g hot sauce
  • 30 g maple syrup
  • 30 g maple syrup
  • 30 g maple syrup
  • 15 English muffins
  • 15 English muffins
  • 15 English muffins
  • 15 slices Canadian bacon
  • 15 slices Canadian bacon
  • 15 slices Canadian bacon
  • 15 slices reduced fat cheese
  • 15 slices reduced fat cheese
  • 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.