High protein breakfast sandwiches for meal prep! Freezer friendly.😊

Ingredients

• 4 large Eggs (beaten)
• 1/2 cup Cottage Cheese (low‑fat)
• 1/4 cup Bell Pepper (diced, any color)
• 1/4 cup Spinach (chopped)
• 2 tablespoons Onion (diced)
• 200 g Chicken Sausage (ground or pre‑cooked links, formed into patties)
• 2 slices Whole Grain Bread (or English muffins)
• 1 tablespoon Olive Oil (for skillet)
• 1 pinch Salt
• 1 pinch Black Pepper

Instructions

1. Prep Vegetables

   Dice the bell pepper and onion, and chop the spinach into small pieces.

   Time: PT5M

2. Mix Egg Base

   In a mixing bowl, combine the beaten eggs, cottage cheese, diced vegetables, salt, and pepper. Whisk until smooth.

   Time: PT5M

3. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. Bake Egg Mixture

   Lightly grease the baking dish, pour in the egg mixture, and bake for about 10 minutes until the eggs are set but still moist.

   Time: PT10M

   Temperature: 350°F

5. Form Sausage Patties

   While the eggs bake, shape the ground chicken sausage into two equal patties about 1/2‑inch thick.

   Time: PT2M

6. Heat Skillet

   Add olive oil to the skillet and heat over medium heat.

   Time: PT1M

7. Cook Sausage Patties

   Place the patties in the skillet and cook 4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT8M

8. Toast Bread

   Toast the bread slices or English muffin halves until lightly golden.

   Time: PT2M

9. Assemble Sandwich

   Slice the baked egg slab in half, place one half on the bottom bread, add a chicken sausage patty, then top with the remaining egg half and the top bread.

   Time: PT2M

10. Serve

    Enjoy the sandwich warm, optionally with a side of fruit or a glass of milk.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

30g

Fat

15g

Fiber

3g