SPINACH AND CHEESE BREAKFAST SANDWICHES
I’ve been trying my best to deliver on your request for more high-protein breakfast meal prep ideas from my Instagram DMs and these breakfast sandwiches are great because they have added protein in addition to the eggs from cottage cheese! Cottage cheese is one of my favorite ways to sneakily add in protein and I promise you even if you don’t love it on its on, you would never know it’s in your eggs! I encourage you to give it a try in this recipe!
HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS
HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS
8-12
servings10
minutes30
minutesProtein-packed breakfast sandwiches that are made with my favorite secret ingredient, cottage cheese.
Ingredients
10 eggs
2 cups cottage cheese
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
4 cups finely chopped spinach
8-12 english muffins, halved
1 + 1/2 cups shredded cheddar cheese
Directions
- Preheat oven to 300 degrees and grease a deep baking dish, or line it in parchment paper.
- Add the eggs, cottage cheese, and spices to a blender or food processor and blend on high speed until completely smooth.
- Pour the egg mixture into the baking dish (I use a 9×12 dish) and equally distribute the chopped spinach throughout. Bake for 30-40 minutes, until the eggs are cooked through and a toothpick comes out clean.
- Slice the eggs into 8-12 even squares once fully cooled (depending on preference and size of baking dish), then assemble the sandwiches by taking the halved english muffins and adding the egg and an even amount of shredded cheddar cheese between each one.
- Wrap each sandwich individually in parchment paper and store in a bag in the freezer. Reheat from frozen each morning by microwaving for about 2 minutes or air frying on 325 degrees for 6-10 minutes, until fully warmed.
Enjoyed these breakfast sandwiches! Will definitely make again. I followed the recipe as written and froze the sandwiches. I think reheating would work perfect with an air fryer. Since I don’t have one, next time I’d freeze the egg portion and english muffins separately so then I can toast my muffin in the toaster/heat egg in the microwave for the perfect sandwich. Thanks Jenn!
I’ve been making these on reseat for the past few weeks for the whole family. So, so good and simple. Such a great way to get in lots of protein. Thanks so much Jenn!!
I’ve made a couple of times & will make again. So good! Swapped out with vegetables I had on hand, and since I don’t have an air fryer I froze egg part separately from muffins which I toast.