Sheet Pan Breakfast Sandwiches

30 mins
Serves 15
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Directions

  1. 1Preheat oven to 400°F (200°C). Lay out 18 slices of center-cut bacon in a single layer on a sheet pan.
  2. 2Preheat oven to 400°F (200°C). Lay out 18 slices of center-cut bacon in a single layer on a sheet pan.
  3. 3Preheat oven to 400°F (200°C). Lay out 18 slices of center-cut bacon in a single layer on a sheet pan.
  4. 4Bake the bacon at 400°F (200°C) for 20-30 minutes, or until crispy.
  5. 5Bake the bacon at 400°F (200°C) for 20-30 minutes, or until crispy.
  6. 6Bake the bacon at 400°F (200°C) for 20-30 minutes, or until crispy.
  7. 7Remove the bacon from the oven, drain the grease, then crumble the bacon directly on the pan and spread out evenly.
  8. 8Remove the bacon from the oven, drain the grease, then crumble the bacon directly on the pan and spread out evenly.
  9. 9Remove the bacon from the oven, drain the grease, then crumble the bacon directly on the pan and spread out evenly.
  10. 10In a blender, combine 650g liquid egg whites, 3 whole eggs, 200g low-fat cottage cheese, 7g nutritional yeast, and 8g cornstarch. Blend until smooth.
  11. 11In a blender, combine 650g liquid egg whites, 3 whole eggs, 200g low-fat cottage cheese, 7g nutritional yeast, and 8g cornstarch. Blend until smooth.
  12. 12In a blender, combine 650g liquid egg whites, 3 whole eggs, 200g low-fat cottage cheese, 7g nutritional yeast, and 8g cornstarch. Blend until smooth.
  13. 13Pour the egg mixture evenly over the crumbled bacon in the sheet pan.
  14. 14Pour the egg mixture evenly over the crumbled bacon in the sheet pan.
  15. 15Pour the egg mixture evenly over the crumbled bacon in the sheet pan.
  16. 16Season with salt, pepper, and garlic powder to taste.
  17. 17Season with salt, pepper, and garlic powder to taste.
  18. 18Season with salt, pepper, and garlic powder to taste.
  19. 19Return the pan to the oven and bake at 400°F (200°C) for 20-30 minutes, or until the eggs are fully set.
  20. 20Return the pan to the oven and bake at 400°F (200°C) for 20-30 minutes, or until the eggs are fully set.
  21. 21Return the pan to the oven and bake at 400°F (200°C) for 20-30 minutes, or until the eggs are fully set.
  22. 22Let the cooked egg and bacon mixture cool for a few minutes.
  23. 23Let the cooked egg and bacon mixture cool for a few minutes.
  24. 24Let the cooked egg and bacon mixture cool for a few minutes.
  25. 25Slice the mixture into 15 even squares using a pizza cutter or knife.
  26. 26Slice the mixture into 15 even squares using a pizza cutter or knife.
  27. 27Slice the mixture into 15 even squares using a pizza cutter or knife.
  28. 28Prepare the sauce by whisking together 240g 0% Greek yogurt, 30g hot sauce, 30g maple syrup, and salt to taste in a bowl.
  29. 29Prepare the sauce by whisking together 240g 0% Greek yogurt, 30g hot sauce, 30g maple syrup, and salt to taste in a bowl.
  30. 30Prepare the sauce by whisking together 240g 0% Greek yogurt, 30g hot sauce, 30g maple syrup, and salt to taste in a bowl.
  31. 31Lay out 15 split English muffins. Spread a layer of the prepared sauce on the bottom half of each English muffin.
  32. 32Lay out 15 split English muffins. Spread a layer of the prepared sauce on the bottom half of each English muffin.
  33. 33Lay out 15 split English muffins. Spread a layer of the prepared sauce on the bottom half of each English muffin.
  34. 34Place one egg square on top of the sauce on each English muffin.
  35. 35Place one egg square on top of the sauce on each English muffin.
  36. 36Place one egg square on top of the sauce on each English muffin.
  37. 37Add one slice of Canadian bacon to each sandwich.
  38. 38Add one slice of Canadian bacon to each sandwich.
  39. 39Add one slice of Canadian bacon to each sandwich.
  40. 40Place one slice of cheese on top of the Canadian bacon.
  41. 41Place one slice of cheese on top of the Canadian bacon.
  42. 42Place one slice of cheese on top of the Canadian bacon.
  43. 43Place the top half of the English muffin on each sandwich.
  44. 44Place the top half of the English muffin on each sandwich.
  45. 45Place the top half of the English muffin on each sandwich.
  46. 46Repeat the assembly process for all 15 sandwiches.
  47. 47Repeat the assembly process for all 15 sandwiches.
  48. 48Repeat the assembly process for all 15 sandwiches.
  49. 49Wrap each finished breakfast sandwich in foil for storage. Store them frozen.
  50. 50Wrap each finished breakfast sandwich in foil for storage. Store them frozen.
  51. 51Wrap each finished breakfast sandwich in foil for storage. Store them frozen.

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 Whole eggs
  • 3 Whole eggs
  • 3 Whole 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
  • Salt
  • Salt
  • Salt
  • Black pepper
  • Black pepper
  • Black pepper
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • 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 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.
Sheet Pan Breakfast Sandwiches | Clip Recipe