Meal Prep Breakfast Sandwiches

• servings: 12 sandwiches
• active time: 20 min
• total time: 55 min

Ingredients

• 12 eggs

• 1(160z) container cottage cheese ~ 2 cups OR 8oz brick of cream cheese

• ½ tsp kosher salt

• 12 english muffins

• 12 slices of bacon, ham or round breakfast sausage

• 12 slices thinly sliced cheddar cheese

Directions

1. Preheat oven to 35OF. Grease a 9x13 baking dish or line with parchment paper. Blend eggs, cottage cheese and salt with an immersion blender or high speed blender.

2. Pour egg mixture into the baking dish and bake at 350F for 35 minutes. Toast English muffins.

3. Layer deli ham on English muffins OR cook bacon while the eggs are baking OR prepare the breakfast sausage rounds.

4. Remove the eggs from the oven and allow them to cool slightly before cutting into 12 even rectangles.

5. Lay English muffins open faced in an even layer on a baking sheet. Assemble breakfast sandwiches. If you want the sandwiches to stay together a little better, bake them at 35OF for 3-5 minutes just to melt the cheese.

6. Freezing: Allow sandwiches to cool completely. Wrap in tinfoil and then a freezer safe bag. Store in the fridge for up to 5 days OR freeze for up to 3 months.

Notes

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REHEATING

After thawing: microwave in a wet paper towel for 45 seconds to 1 minute. OR air fry / bake at 300F until warmed through about 5 minutes in air fryer, 15 minutes in oven. From frozen: microwave in a wet paper towel for 3 minutes on 75% power. OR microwave in a wet paper towel for 1 minute and then air fry / bake at 300F until warmed through about 7 minutes in air fryer, 20 minutes in oven.