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 egg whites, whole eggs, cottage cheese, nutritional yeast, and cornstarch.
- 6Add salt, pepper, and garlic to taste.
- 7Blend until smooth.
- 8Pour the mixture evenly over the crumbled bacon in the sheet pan.
- 9Return the pan to the oven and bake at 400°F for 20-30 minutes, or until the eggs are fully set.
- 10Let cool for a few minutes.
- 11Slice into 15 evenly sized squares for your breakfast sandwiches.
- 12In a bowl, whisk together Greek yogurt, hot sauce, maple syrup, and salt until smooth to make the sweet and spicy sauce.
- 13Lay out 15 English muffins, split.
- 14Spread a layer of sauce on the bottom half of each muffin.
- 15Add one egg square, one slice of Canadian bacon, and one slice of cheese to each sandwich.
- 16Close the sandwiches.
- 17Wrap each sandwich in foil for storage.
- 18To reheat, unwrap the foil, wrap the sandwich in a paper towel, and microwave for 2-3 minutes until heated through.
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
- 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 panblenderbowlfoil