High-Protein Vegetarian Breakfast Sandwiches (Print-Friendly Version)
Meal prep these protein-packed breakfast sandwiches with eggs, broccoli, and vegetarian sausage for busy weekday mornings.
# Ingredients:
01 -
6 large eggs
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1/4 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/8 teaspoon black pepper
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1 cup chopped broccoli florets
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1/2 cup cottage cheese
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6 slices sharp cheddar cheese (about 28 g each)
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6 vegetarian sausage patties (Morning Star Farm brand recommended)
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6 English muffins
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Cooking spray
# Steps:
01 -
Preheat the oven to 325°F. Spray a 10.5 x 7.5 baking dish with cooking spray and set aside.
02 -
In a medium bowl, whisk eggs with salt, garlic powder, onion powder, and black pepper. Pour the mixture into the prepared baking dish.
03 -
Sprinkle chopped broccoli evenly over the eggs and lightly press it down so it’s covered by the egg. Add dollops of cottage cheese on top of the broccoli and spread it around.
04 -
Bake the egg mixture for 40 minutes or until the eggs are firm and cooked through. Remove from the oven and let cool for a few minutes. Cut the baked eggs into 6 equal slices.
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While the eggs bake, heat the vegetarian sausage patties in a pan over medium heat, thawing them in the microwave for 30 seconds beforehand if needed.
06 -
Toast the English muffins and place one slice of the egg bake on the bottom of each muffin. Top with a slice of cheddar cheese, a sausage patty, and the top muffin half. Add condiments like hot sauce if desired. Let the sandwiches cool completely before wrapping them tightly in plastic wrap, parchment, or foil.
07 -
Store the sandwiches in the refrigerator for up to 5 days or freeze them for up to 3 months.
# Notes & Tips:
01 -
Feel free to customize the sandwiches with your favorite condiments or additional veggies.
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Make ahead for a week of healthy, high-protein breakfasts.