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!
Spinach and Cheese Breakfast Sandwiches
8
servings15
minutes30
minutesI’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!
Keep the screen of your device on
Ingredients
12 eggs
16 ounces 4% milkfat cottage cheese
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
4 cups finely chopped spinach (about 5 ounces)
8 gluten-free english muffins, halved
1 1/2 cups shredded cheddar cheese
Directions
- Preheat the oven to 300F and grease or line a deep 9×12 baking dish.
- Add the eggs, cottage cheese, salt, pepper, and garlic powder to a blender or food processor and blend on high speed until completely smooth, about 1 minute.
- Pour the egg mixture into the baking dish and add the chopped spinach. Use a flat spatula to combine and ensure all spinach is incorporated. Bake until the eggs are cooked through and a toothpick comes out clean, 30 to 35 minutes.
- Slice the egg casserole into 8 even squares once fully cooled.
- To assemble the sandwiches, add one slice of egg to one half of the english muffin, sprinkle to cover with the shredded cheese, then top with the other half of the muffin.
- Individually wrap each sandwich in parchment paper and foil and store in a sealed bag in the freezer.
- To reheat from frozen, microwave for about 2 minutes or air frying on 325F until fully warmed, 6 to 10 minutes.
Notes
- Storage: Freeze in a sealed bag or container for up to 3 months.
- Reheating: From frozen, unwrap the sandwich and microwave until defrosted, about 2 minutes, then air fry or bake at 325F until fully warmed, and lightly toasted, 6 to 10 minutes.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
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.
Do you toast the English muffins before you assemble?
Thanks for this recipe! I don’t like cottage cheese but you’re right and I didn’t mind it at all here! I also added scallions and a little diced tomato that I needed to use up. These are great and SO filling.