Sheet Pan Breakfast Sandwiches
Directions
- 1Lay out 18 slices of center-cut bacon in a single layer on a sheet pan.
- 2Bake the bacon at 400°F for 20-30 minutes, or until crispy.
- 3Remove the bacon from the oven, drain the grease, and crumble the bacon directly on the pan, spreading it out evenly.
- 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.
- 5Pour the blended egg mixture evenly over the crumbled bacon in the sheet pan.
- 6Add salt, pepper, and garlic to taste on top of the egg mixture.
- 7Return the pan to the oven and bake at 400°F for 20-30 minutes, or until the eggs are fully set.
- 8Let the cooked egg and bacon mixture rest for a few minutes.
- 9Slice the cooked egg and bacon mixture into 15 evenly sized squares.
- 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.
- 11Split 15 English muffins and spread a layer of the prepared sauce on the bottom half of each muffin.
- 12Place one egg square on top of the sauce on each English muffin.
- 13Add one slice of Canadian bacon on top of the egg square.
- 14Place one slice of cheese on top of the Canadian bacon.
- 15Place the top half of the English muffin to complete each sandwich.
- 16Wrap each finished sandwich in foil for storage.
- 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.
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