Ingredients
Scale
- 6 Whole wheat English muffins, split
- 8 Large eggs
- 1 cup Low-fat or 2% cottage cheese
- 1/2 cup Fresh spinach, finely chopped
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 6 Slices sharp cheddar cheese
- 6 Fully cooked turkey sausage patties or Canadian bacon slices
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray. In a large bowl or a blender, combine the eggs, cottage cheese, garlic powder, salt, and pepper. If you want a smooth texture where the cottage cheese “disappears,” use a blender. If you prefer small curds of cheese, simply whisk the mixture vigorously by hand. Stir in the finely chopped spinach.
- Pour the egg and cottage cheese mixture into the prepared baking dish. Spread it out evenly. Place the dish in the center of the oven and bake for 22–25 minutes, or until the eggs are set and the edges are slightly golden. Remove from the oven and let the eggs cool completely in the pan. This cooling step is vital to prevent steam from making the bread soggy later.
- Once the eggs are cool, use a circular biscuit cutter or a knife to cut the egg sheet into six even portions. Split your English muffins and lay them out. Place one egg patty on the bottom half of each muffin. Top the egg with a slice of turkey sausage or Canadian bacon, followed by a slice of cheddar cheese. Place the top half of the English muffin over the cheese.
- Wrap each sandwich individually in parchment paper, then tightly in a layer of aluminum foil. Label the sandwiches with the date. Place the wrapped sandwiches into a large freezer-safe Ziploc bag. Squeeze out as much air as possible before sealing and storing them in the freezer for up to three months.
- Cook Time: 40 minutes