These breakfast sandwiches are packed with about 35g of protein in just the fillings alone, making them a convenient meal prep staple. Perfect for busy mornings and excellent for postpartum meal planning.
1: Preheat oven to 375°F and line a 9x13” baking pan with parchment paper.
2: Blend cottage cheese, eggs, sea salt, and pepper until smooth. Pour into prepared baking dish; bake for 17-20 minutes until eggs are cooked through. Set aside for assembly.
3: Mix ground chicken, maple syrup, olive oil, cinnamon, poultry seasoning, dried sage, garlic powder, sea salt, black pepper, and red pepper flakes together until well-combined. Divide into 9-10 equal portions.
4: Heat a large pan over medium heat. Add patties and cook for 3-4 minutes until browned; flip and cook 2-3 more minutes until cooked through. Set aside for assembly.
5: Cut egg bake into circles or squares, retaining any egg scraps.
6: Slice English muffins. Add an egg patty, a sausage patty, and a slice of cheese to each muffin. Wrap sandwich in parchment paper or foil and freeze until ready to heat.
7: For reheating in the microwave, wrap sandwiches in a damp paper towel, microwave on defrost at 50% power for 1 minute, then full power for 1-2 mins until heated through. For the oven, preheat to 350°F, let the sandwich sit at room temperature while it preheats, then bake on a sheet for 10-15 minutes.
