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A stack of high protein vegetarian breakfast sandwiches with melted cheddar cheese and fluffy spinach eggs

High Protein Vegetarian Breakfast Sandwiches

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 4 whole grain English muffins, split
  • 8 large egg whites
  • 2 large whole eggs
  • 1 cup low -fat cottage cheese (2% milkfat)
  • 2 cups fresh baby spinach, finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 4 slices reduced -fat sharp cheddar cheese
  • Non -stick olive oil cooking spray

Method
 

  1. Preheat the oven to 350°F (175°C). Coat a 9x9-inch square baking dish with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the egg whites, whole eggs, cottage cheese, salt, and pepper until the mixture is well combined and the cottage cheese curds are evenly distributed.
  3. Fold the chopped baby spinach into the egg mixture.
  4. Pour the egg mixture into the prepared baking dish, ensuring the spinach is spread evenly across the surface.
  5. Bake for 18 to 20 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
  6. Remove the dish from the oven and let it cool for 5 minutes. Slice the egg bake into 4 equal squares.
  7. While the eggs cool, toast the English muffins until they reach the desired level of crispness.
  8. Assemble each sandwich by placing one egg square on the bottom half of an English muffin.
  9. Top the egg with one slice of cheddar cheese and the top half of the muffin.
  10. Serve immediately or wrap individual sandwiches in parchment paper for refrigerated storage.