Sheet Pan Breakfast Sandwiches

Ingredients

This may be the most efficient, and lowest effort, method for making breakfast sandwiches in bulk 🍳

These are not only super satisfying to make - but you also get 15 breakfast sandwiches for barely any effort, so breakfast will be sorted for weeks 🤝

Per Breakfast Sandwich (Makes 15)

280 Calories

25g Protein

29g Carbs

8g Fat

18 slices center-cut bacon

Blended Egg Mixture:

650g (about 2 ¾ cups) liquid egg whites

3 whole eggs

200g (¾ cup) low-fat cottage cheese

7g (1 Tbsp) nutritional yeast

8g (1 Tbsp) cornstarch

Large pinch of salt + garlic powder/pepper to taste

Sweet & Spicy Sauce:

240g (1 cup) 0% Greek yogurt

30g (2 Tbsp) hot sauce

30g (1 ½ Tbsp) maple syrup

Salt, to taste

Sandwich Assembly:

15 English muffins, split

15 slices Canadian bacon

15 slices reduced fat cheese

Important note:

I used a “Jelly Roll Pan”, which is a commonly sized sheet pan sold in grocery stores.

The exact dimensions of my pan were:

11”x15”x1”

Enjoy!

Notes

Eggs: 400 for 30mins