High Protein Breakfast Sandwiches
I started making breakfast sandwiches when I got sick of pretending a granola bar counted as breakfast. They take like 20 minutes, live in my freezer, and save me from having to think in the morning. Warm, cheesy, actually filling… they just do what they need to do.
They’re quick to assemble, super satisfying, and reheat like a dream—crispy edges, melty middle, and no soggy bottom. Just wrap ’em in parchment and you’ve got grab-and-go breakfast sandwiches covered for days.
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Recipe Tips
Bake the eggs in a pan, not in muffin tins: You’ll get more even slices and better texture. Just pour, bake, and cut into circles or squares—whatever fits your muffin shape. For your sandwiches, this makes breakfast preparation seamless.
Let everything cool before assembling: This helps prevent soggy sandwiches and gives you a solid, crisp reheat later, especially when preparing breakfast sandwiches.
Use parchment paper + freezer bags: Wrap each breakfast sandwich in parchment to keep them from sticking, then toss them in a freezer-safe container or ziplock.
Reheat right from frozen: No thawing needed for your frozen breakfast sandwiches; just microwave or pop in the oven/toaster oven and you’re set.
Double the batch: They go quick, especially when making breakfast sandwiches. I always regret not making more.
Ingredient Swaps: No cottage cheese ? Use Greek yogurt or just plain scrambled eggs instead. Dairy-free ? Use DF cheese and a plant-based egg substitute or egg whites. No sausage or bacon ? Use turkey sausage, a slice of deli meat, or go meatless with sautéed veggies. No English muffins ? Swap in bagels, sandwich thins, or gluten-free buns. Want extra flavor ? Add everything bagel seasoning or hot sauce into the egg mixture before baking your breakfast sandwiches.
Fridge: Store for up to 5 days, wrapped in parchment in an airtight container. Reheat in the microwave for 35–50 seconds or toast in the oven at 350°F for 10–12 minutes for delicious breakfast sandwiches.
Freezer: Freeze your breakfast sandwiches for up to 3 months in parchment + a freezer-safe bag or container. Reheat in the microwave for 1½–2 minutes, flipping halfway, or bake at 350°F for 20 minutes, wrapped in foil.
More Make-Ahead Breakfast Recipes:
High Protein Breakfast Sandwiches
Equipment
- 6 pieces of parchment paper
Ingredients
- 6 English muffins toasted
- 8 slices bacon
- 6 breakfast sausage patties cooked
- 8 large eggs
- ½ cup cottage cheese
- 2 tbsp butter or olive oil for cooking
- 6 slices cheese optional, I used muenster
- Salt and pepper to taste
Instructions
- Preheat the oven to 350F and prep a 9×13 pan
- In a large bowl, whisk the eggs, cottage cheese, salt, and pepper until well combined
- Pour into your pan and bake for 15-17 minutes or until set
- Using a biscuit cutter, cut the eggs into circles (save the excess for a breakfast burrito or something else)
- Cook or reheat the sausage patties and bacon if needed
- Lay the bottom half of each English muffin on a clean work surface and layer with egg, sausage and/or bacon, cheese and then add the top half of the english muffin
- Allow the sandwiches cool completely to prevent sogginess.
- Wrap each sandwich tightly in parchment paper and place in a freezer-safe bag or container
