Description
Freezer Friendly Breakfast Sandwiches offer a quick and nutritious solution for busy mornings. These sandwiches are not only packed with protein from eggs and cheese but also loaded with colorful veggies like spinach and bell peppers. Perfect for meal prep, they can be made ahead of time and stored in the freezer, ready to enjoy whenever you need a hearty breakfast on the go. With customizable ingredients, you can easily tailor them to suit your taste or dietary needs. Enjoy a warm, satisfying meal without the hassle of cooking each morning!
Ingredients
Scale
- 8 large eggs
- 1/2 cup low-fat cottage cheese
- 1/2 cup egg whites
- 6 English muffins
- 6 slices sharp cheddar cheese
- 2 cups baby spinach
- 1/4 cup roasted red bell pepper strips
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon chopped Calabrian chili peppers
Instructions
- Preheat your oven to 350°F and line a quarter sheet pan with parchment paper.
- In a high-powered blender, combine eggs, cottage cheese, egg whites, salt, pepper, onion powder, and garlic powder. Blend until smooth.
- Add roasted red bell peppers, chopped Calabrian chili peppers, and spinach to the blender; pulse until roughly chopped.
- Pour the mixture onto the lined sheet pan and bake for 20–25 minutes until set.
- Toast halved English muffins on a baking sheet until golden brown.
- Use a biscuit cutter to cut out portions of the baked egg mixture that fit the muffins.
- Assemble sandwiches by placing egg portions and cheddar cheese between muffin halves. Enjoy immediately or wrap individually in foil for freezing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (150g)
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 220mg