Description
These High Protein Vegetarian Breakfast Sandwiches are a nutritious and satisfying way to start your day. Packed with eggs, cottage cheese, broccoli, sharp cheddar, and vegetarian sausage patties, they offer a balanced blend of protein and flavor. Perfectly baked and assembled on toasted English muffins, these sandwiches are great for meal prep and can be enjoyed fresh, refrigerated, or frozen for convenience.
Ingredients
Scale
Egg Bake
- 6 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1 cup chopped broccoli florets
- 1/2 cup cottage cheese
Assembly
- 6 slices sharp cheddar cheese, about 1 oz each
- 6 vegetarian sausage patties (such as Morning Star Farms brand)
- 6 English muffins
- Cooking spray
Instructions
- Preheat Oven: Heat your oven to 325°F (163°C). Spray a 10.5 x 7.5-inch baking dish with cooking spray and set aside to prepare for the egg bake.
- Prepare Egg Mixture: Crack the eggs into a medium bowl. Add onion powder, garlic powder, salt, and black pepper. Whisk thoroughly with a fork until fully combined. Pour the beaten eggs into the greased baking dish.
- Add Broccoli and Cottage Cheese: Evenly sprinkle the chopped broccoli over the top of the eggs. Gently push the broccoli down so it is covered slightly by the eggs. Spoon the cottage cheese over the broccoli, distributing about six heaping tablespoons evenly. Use a spoon to spread it out gently.
- Bake the Egg Dish: Place the baking dish in the oven and bake the eggs until firm and completely cooked, approximately 40 minutes. Remove from the oven and let cool for a few minutes. Cut the baked egg mixture into six equal slices.
- Cook Sausage Patties: While the egg bake is cooking, thaw the vegetarian sausage patties briefly in the microwave (about 30 seconds). Then brown them in a skillet over medium heat until heated through and slightly crisp on the outside.
- Assemble Sandwiches: Toast the English muffins. Layer one egg bake slice on the bottom half of each muffin, add one slice of sharp cheddar cheese, then the browned vegetarian sausage patty, and top with the muffin crown. Add optional ingredients like hot sauce if desired.
- Cool and Store: Allow the sandwiches to cool completely. Wrap each one tightly in plastic wrap, parchment paper, or tin foil. They can be refrigerated for up to 5 days or frozen for up to 3 months for meal prep convenience.
Notes
- For even cooking, finely chop broccoli so it embeds well within the baked eggs.
- You can substitute vegetarian sausage with any other plant-based sausage of your preference.
- To reheat frozen sandwiches, unwrap and microwave on medium power until warm or toast briefly in an oven.
- Feel free to add extras such as hot sauce, avocado, or spinach when assembling for more flavor and nutrition.
