Morning Muscle Makers: High Protein Vegetarian Breakfast Sandwiches

Step 1

Preheat the oven to 325°F. Spray a 10.5 x 7.5-inch baking dish with cooking spray and set aside.

Step 2

Crack the eggs into a medium bowl. Add salt, garlic powder, onion powder, and black pepper. Whisk until fully beaten and pour into the greased baking dish.

Step 3

Evenly sprinkle chopped broccoli on top of the eggs and gently press it down so it’s covered by the egg.

Step 4

Spoon cottage cheese on top of the broccoli, adding about six heaping tablespoons to ensure each sandwich has an equal amount. Spread the cottage cheese around.

Step 5

Bake the egg mixture in the oven until firm and cooked through, about 40 minutes.

Step 6

Remove from the oven and let cool for a few minutes. Cut into six equal slices.

Step 7

While the eggs bake, prepare the sausage patties (thaw in the microwave for 30 seconds and then brown in a pan over medium heat).

Step 8

Toast the English muffins.

Step 9

Assemble each sandwich by layering one slice of the egg bake, a slice of cheese, a sausage patty, and the top of the muffin. Add any extra condiments as desired.

Step 10

Allow each sandwich to cool completely. Tightly wrap each sandwich in plastic wrap, parchment, or tin foil.

Step 11

Store in the refrigerator for up to 5 days or freeze for up to 3 months.