Description
Delicious breakfast sandwiches made with eggs, cottage cheese, and pesto on toasted English muffins.
Ingredients
Scale
- 12 large eggs
- ½ cup cottage cheese
- ¼ cup milk
- ½ tsp garlic powder
- ½ tsp red pepper flakes
- 1 tsp kosher salt
- ½ tsp black pepper
- 6 English Muffins
- 3 Tbsp pesto (½ Tbsp per sandwich)
- 1 cup shredded mozzarella cheese (~2 Tbsp per sandwich)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13 inch baking dish with olive oil cooking spray to prevent the eggs from sticking.
- Add the eggs, cottage cheese, milk, and seasonings. Whisk until well combined.
- Bake in the oven for 20-25 minutes until the eggs are set in the middle. Cook time will vary depending on your oven.
- When the eggs are done baking, let them cool at least 10 minutes. Then cut them into 12 evenly sized squares.
- Toast the English muffins (optional) in the oven on a sheet pan at 375°F (190°C) for 6-7 minutes cut side up. Coat the top of the English muffins with pesto.
- Layer the sandwich by stacking 2 egg squares and adding mozzarella cheese. Optionally, add half the mozzarella between the egg squares.
- Top with the pesto-coated top of the English muffin.
- Wrap each sandwich individually tightly in parchment paper. When ready to eat, remove from the paper and microwave for 1-2 minutes or heat in the oven at 350°F (175°C) for 5-10 minutes until cheese is melted.
- Hint: If you don’t like your breakfast sandwiches as thick, you can use just one square of the eggs in each sandwich to make a total of 12 sandwiches.
Notes
- The cooked egg squares can be refrigerated for up to 3 days.
- Feel free to customize the toppings with vegetables or different cheeses.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 250mg