It is 7am and the house is finally stirring. You need a high protein vegetarian breakfast that actually keeps you full. These sandwiches are the answer to your busy morning prayers.
They are warm, filling, and incredibly simple to make. You can prep them once and enjoy them all week long. This recipe delivers a fresh and satisfying start to your day.
Why You Will Love This Recipe
These sandwiches are a total game-changer for your morning routine. They are perfect for a healthy reset after a busy weekend. You get a massive protein boost from eggs and cottage cheese.
Plus, they are completely kid-approved and very filling. You will love how they stay fresh in the freezer. It is the ultimate way to save time and money.
Simple Method
The process is incredibly simple and hands-off. You just whisk, bake, and assemble your muffins. Even beginners can master this fail-proof method in one go. It takes the stress out of your morning rush. Golden muffins and fluffy eggs come together quickly.
Ingredients You Will Need
Most of these items are likely in your fridge right now. Using fresh baby spinach adds a lovely pop of color.
- 6 whole wheat English muffins, split
- 6 large eggs
- 1 cup liquid egg whites
- 1 cup low-fat cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- 2 cups fresh baby spinach, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 soy-based vegetarian breakfast sausage patties
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a standard jumbo muffin tin or a 9×13 inch baking pan.
- In a large mixing bowl, whisk together the eggs, liquid egg whites, cottage cheese, salt, and pepper until the cottage cheese curds are evenly distributed.
- Fold in the chopped spinach and shredded cheddar cheese.
- Divide the mixture evenly among 6 jumbo muffin cups or pour into the prepared baking pan.
- Bake for 22 to 25 minutes, or until the eggs are fully set in the center and edges are lightly browned.
- Remove from oven and let cool for 5 minutes before removing egg discs from the pan.
- Toast the whole wheat English muffins until golden.
- If using, heat the vegetarian sausage patties according to package instructions.
- Assemble sandwiches by placing one egg disc and one sausage patty on the bottom half of each muffin, then topping with the other half.
- For meal prep, wrap each sandwich tightly in parchment paper and store in the refrigerator or freezer for up to 3 months.
Best Ways to Enjoy It
Serve these warm with a side of fresh berries. A hot cup of coffee makes this feel special. You can even add a slice of creamy avocado on top. They are wonderful for a lazy weekend brunch too. Set the table and enjoy a calm morning.
Keep It Fresh
Wrap each sandwich tightly in parchment paper for the freezer. They stay fresh in the fridge for up to four days. To reheat, just pop one in the microwave or oven. This makes weekday mornings feel effortless and calm. Make-ahead meals are the best way to stay on track.
Tips for Best Results
- Use a jumbo muffin tin for perfect egg rounds.
- Don’t skip the cottage cheese for extra creamy texture.
- Toast your muffins well so they stay firm.
- Let the eggs cool before wrapping for storage.
- Add a dash of hot sauce for a spicy kick.
- Check for doneness with a simple toothpick test.
- Squeeze any extra moisture out of the spinach first.
Ways to Switch It Up
- Swap spinach for sautéed kale or mushrooms.
- Use pepper jack cheese for a bold flavor.
- Try gluten-free muffins for a dietary swap.
- Add sliced tomatoes just before serving for freshness.
Common Questions
Can I taste the cottage cheese?
No, the cottage cheese melts into the eggs. It creates a tender and creamy texture without a strong flavor. It is a great way to boost protein secretly.
How do I reheat these from frozen?
Unwrap the parchment and wrap in a paper towel. Microwave for 1-2 minutes until heated through. You can also use a toaster oven for a crispier muffin.
I hope these sandwiches make your busy mornings a little brighter. There is nothing better than a warm, healthy meal ready in minutes. Enjoy every bite!
— Katie Wood
Ingredients
- 6 whole wheat English muffins, split
- 6 large egg s
- 1 cup liquid egg whites
- 1 cup low -fat cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- 2 cups fresh baby spinach, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 soy -based vegetarian breakfast sausage patties
Instructions
- Preheat oven to 350°F (175°C) and grease a standard jumbo muffin tin or a 9x13 inch baking pan.
- In a large mixing bowl, whisk together the eggs, liquid egg whites, cottage cheese, salt, and pepper until the cottage cheese curds are evenly distributed.
- Fold in the chopped spinach and shredded cheddar cheese.
- Divide the mixture evenly among 6 jumbo muffin cups or pour into the prepared baking pan.
- Bake for 22 to 25 minutes, or until the eggs are fully set in the center and edges are lightly browned.
- Remove from oven and let cool for 5 minutes before removing egg discs from the pan.
- Toast the whole wheat English muffins until golden.
- If using, heat the vegetarian sausage patties according to package instructions.
- Assemble sandwiches by placing one egg disc and one sausage patty on the bottom half of each muffin, then topping with the other half.
- For meal prep, wrap each sandwich tightly in parchment paper and store in the refrigerator or freezer for up to 3 months.
