Meal Prep Breakfast Sandwiches
Anytime I make a batch of my homemade English muffins, it’s the perfect excuse to prep some breakfast sandwiches for the week all at once, rather than having to dirty the kitchen every morning throughout the week to make them individually! I’ve also made these for friends postpartum — they are great to keep in the freezer, and are easy to throw into the toaster oven to reheat!
Meal Prep Breakfast Sandwiches
These easy-to-make meal prep breakfast sandwiches feature fluffy scrambled eggs, melted cheese, and your choice of savory fillings, all sandwiched between toasted English muffins for a quick, delicious start to your day!
Ingredients
- 8 english muffins
- 8 eggs
- 1 cup cottage cheese
- ½ cup milk
- 2 tsp salt
- 1 lb breakfast sausage patties or swap for bacon
- 8 slices American or cheddar cheese
Instructions
- In a large bowl (or a blender), add eggs, cottage cheese, milk and salt. Blend until smooth (with an immersion blender if in a bowl).
- Pour onto a parchment lined baking sheet and bake at 350℉ for about 17 minutes. Allow eggs to cool before cutting into 8 equal squares or circles for your sandwiches.
- Prepare your protein of choice until cooked through, I prefer bacon or sausage.
- Assemble your sandwiches by adding a tablespoon of butter to each side of the English muffin, then layering the egg, cheese and protein of choice. Wrap tightly in parchment paper.
- Refrigerate for a few days of freeze for up to a month. To reheat in microwave: remove from parchment paper and wrap in paper towel. Defrost in microwave and heat on high for at least 60 seconds, let stand for 2 minutes. To reheat in toaster oven/oven: Wrap in foil, preheat to 375℉ and heat for 15-20 minutes.
