Sheet Pan Breakfast Sandwiches

30m
Serves 15
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Directions

  1. 1Lay out 18 slices of center-cut bacon in a single layer on a sheet pan.
  2. 2Bake the bacon at 400°F for 20-30 minutes, or until crispy.
  3. 3Remove the bacon from the oven, drain the grease, and crumble the bacon directly on the pan, spreading it out evenly.
  4. 4In a blender, combine 650g liquid egg whites, 3 whole eggs, 200g low-fat cottage cheese, 7g nutritional yeast, 8g cornstarch, and salt to taste. Blend until smooth.
  5. 5Pour the blended egg mixture evenly over the crumbled bacon in the sheet pan.
  6. 6Add salt, pepper, and garlic to taste on top of the egg mixture.
  7. 7Return the pan to the oven and bake at 400°F for 20-30 minutes, or until the eggs are fully set.
  8. 8Let the cooked egg and bacon mixture rest for a few minutes.
  9. 9Slice the cooked egg and bacon mixture into 15 evenly sized squares.
  10. 10Prepare the sweet and spicy sauce by whisking together 240g 0% Greek yogurt, 30g hot sauce, 30g maple syrup, and salt to taste in a bowl.
  11. 11Split 15 English muffins and spread a layer of the prepared sauce on the bottom half of each muffin.
  12. 12Place one egg square on top of the sauce on each English muffin.
  13. 13Add one slice of Canadian bacon on top of the egg square.
  14. 14Place one slice of cheese on top of the Canadian bacon.
  15. 15Place the top half of the English muffin to complete each sandwich.
  16. 16Wrap each finished sandwich in foil for storage.
  17. 17To reheat, unwrap the sandwich from the foil, wrap it in a paper towel, and microwave for 2-3 minutes.

Ingredients

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

Equipment

sheet panblendermicrowavealuminum foilpaper towel

Tips

  • These sandwiches can be stored frozen and reheated in the microwave for 2-3 minutes.
  • A "Jelly Roll Pan" (11"x15"x1") is recommended for the sheet pan.