Directions
- 1Preheat oven to 400°F (200°C). Lay out 18 slices of center-cut bacon in a single layer on a sheet pan.
- 2Bake the bacon at 400°F (200°C) for 20-30 minutes, or until crispy.
- 3Remove the bacon from the oven, drain the grease, then crumble the bacon directly on the pan and spread out evenly.
- 4In a blender, combine 650g liquid egg whites, 3 whole eggs, 200g low-fat cottage cheese, 7g nutritional yeast, and 8g cornstarch. Blend until smooth.
- 5Pour the egg mixture evenly over the crumbled bacon in the sheet pan.
- 6Season with salt, pepper, and garlic powder to taste.
- 7Return the pan to the oven and bake at 400°F (200°C) for 20-30 minutes, or until the eggs are fully set.
- 8Let the cooked egg and bacon mixture cool for a few minutes.
- 9Slice the mixture into 15 even squares using a pizza cutter or knife.
- 10Prepare the sauce by whisking together 240g 0% Greek yogurt, 30g hot sauce, 30g maple syrup, and salt to taste in a bowl.
- 11Lay out 15 split English muffins. Spread a layer of the prepared sauce on the bottom half of each English muffin.
- 12Place one egg square on top of the sauce on each English muffin.
- 13Add one slice of Canadian bacon to each sandwich.
- 14Place one slice of cheese on top of the Canadian bacon.
- 15Place the top half of the English muffin on each sandwich.
- 16Repeat the assembly process for all 15 sandwiches.
- 17Wrap each finished breakfast sandwich in foil for storage. Store them frozen.
Ingredients
- 18 slices Center-cut bacon
- 650 g Liquid egg whites
- 3 Whole eggs
- 200 g Low-fat cottage cheese
- 7 g Nutritional yeast
- 8 g Cornstarch
- Salt
- Black pepper
- Garlic powder
- 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 panBlenderSpatulaPizza cutterSpoonFoilPaper towel
Tips
- Use a “Jelly Roll Pan” (11”x15”x1”) for optimal results.
- To reheat, unwrap the foil, wrap the sandwich in a paper towel, and microwave for 2-3 minutes until heated through.
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