Sheet Pan Breakfast Sandwiches

30 mins
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. 2Lay out 18 slices of center-cut bacon in a single layer on a sheet pan.
  3. 3Lay out 18 slices of center-cut bacon in a single layer on a sheet pan.
  4. 4Bake the bacon at 400°F for 20-30 minutes, or until crispy.
  5. 5Bake the bacon at 400°F for 20-30 minutes, or until crispy.
  6. 6Bake the bacon at 400°F for 20-30 minutes, or until crispy.
  7. 7Remove the bacon from the oven, drain the grease, and crumble the bacon directly on the pan, spreading it out evenly.
  8. 8Remove the bacon from the oven, drain the grease, and crumble the bacon directly on the pan, spreading it out evenly.
  9. 9Remove the bacon from the oven, drain the grease, and crumble the bacon directly on the pan, spreading it out evenly.
  10. 10In 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.
  11. 11In 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.
  12. 12In 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.
  13. 13Pour the blended egg mixture evenly over the crumbled bacon in the sheet pan.
  14. 14Pour the blended egg mixture evenly over the crumbled bacon in the sheet pan.
  15. 15Pour the blended egg mixture evenly over the crumbled bacon in the sheet pan.
  16. 16Add salt, pepper, and garlic to taste on top of the egg mixture.
  17. 17Add salt, pepper, and garlic to taste on top of the egg mixture.
  18. 18Add salt, pepper, and garlic to taste on top of the egg mixture.
  19. 19Return the pan to the oven and bake at 400°F for 20-30 minutes, or until the eggs are fully set.
  20. 20Return the pan to the oven and bake at 400°F for 20-30 minutes, or until the eggs are fully set.
  21. 21Return the pan to the oven and bake at 400°F for 20-30 minutes, or until the eggs are fully set.
  22. 22Let the cooked egg and bacon mixture rest for a few minutes.
  23. 23Let the cooked egg and bacon mixture rest for a few minutes.
  24. 24Let the cooked egg and bacon mixture rest for a few minutes.
  25. 25Slice the cooked egg and bacon mixture into 15 evenly sized squares.
  26. 26Slice the cooked egg and bacon mixture into 15 evenly sized squares.
  27. 27Slice the cooked egg and bacon mixture into 15 evenly sized squares.
  28. 28Prepare 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.
  29. 29Prepare 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.
  30. 30Prepare 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.
  31. 31Split 15 English muffins and spread a layer of the prepared sauce on the bottom half of each muffin.
  32. 32Split 15 English muffins and spread a layer of the prepared sauce on the bottom half of each muffin.
  33. 33Split 15 English muffins and spread a layer of the prepared sauce on the bottom half of each 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 on top of the egg square.
  38. 38Add one slice of Canadian bacon on top of the egg square.
  39. 39Add one slice of Canadian bacon on top of the egg square.
  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 to complete each sandwich.
  44. 44Place the top half of the English muffin to complete each sandwich.
  45. 45Place the top half of the English muffin to complete each sandwich.
  46. 46Wrap each finished sandwich in foil for storage.
  47. 47Wrap each finished sandwich in foil for storage.
  48. 48Wrap each finished sandwich in foil for storage.
  49. 49To reheat, unwrap the sandwich from the foil, wrap it in a paper towel, and microwave for 2-3 minutes.
  50. 50To reheat, unwrap the sandwich from the foil, wrap it in a paper towel, and microwave for 2-3 minutes.
  51. 51To 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
  • 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 eggs whole eggs
  • 3 eggs whole eggs
  • 3 eggs 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
  • garlic powder
  • garlic powder
  • garlic powder
  • pepper
  • pepper
  • pepper
  • 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 English muffins
  • 15 English muffins English muffins
  • 15 English muffins 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 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.
Sheet Pan Breakfast Sandwiches | Clip Recipe