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Fill the freezer with these high protein sheet pan breakfast sandwiches! Incredibly soft custard-like eggs, sharp cheddar, juicy sausage and a buttery english muffin make up these delicious and convenient big batch breakfast sandwiches.
Delicate Custard-Like Eggs
If you’ve tried my Starbucks Gruyere Bacon Egg Bites, you will be familiar with these delicately soft eggs. You’d never guess the secret ingredient that makes them super high protein and incredibly tender – whipped cottage cheese! They taste like they were made in a sous-vide but they are conveniently prepared in your oven.
High Protein Sheet Pan Breakfast Sandwiches
Key Ingredients
Eggs – a dozen eggs are used for these custardy delicate eggs.
Cottage Cheese – we’ll use a food processor or blender to whip the cottage cheese until it’s smooth
Cheese – sharp cheddar or gruyere for blending into the egg mixture and your favorite cheese slices for topping the sandwiches.
Hot Sauce – choose your favorite type of hot sauce to add a kick of heat to the egg mixture.
Cornstarch – just a little to help the eggs form into the perfect shape.
Sausage – breakfast sausage or bacon can be used instead.
English muffins – I used the sourdough variety but you can use your favorite. Or use croissants, texas toast, etc.
How to Make Sheet Pan Breakfast Sandwiches
Make the Egg Mixture
Bake the Eggs
Cook the Sausage
Assemble the Sandwiches
How to Reheat Sheet Pan Breakfast Sandwiches
I hope you enjoyed this copycat recipe for sheet pan breakfast sandwiches! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
High Protein Sheet Pan Breakfast Sandwiches
Ingredients
- 1 lb. breakfast sausage patties
- 12 whole eggs
- 6-8 english muffins or croissants, brioche buns, etc.
- 6-8 deli slices American cheese
- 1-24 oz. tub cottage cheese
- 2 cups shredded sharp cheddar
- 2 tablespoons cornstarch
- 1 tablespoon hot sauce more or less depending on your preference
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 4 tablespoons butter, optional
- nonstick cooking spray
Instructions
- Preheat oven to 300 degrees.
- Use a food processor (recommended) or a blender, blend the cottage cheese for about 1 minutes or until it's whipped smooth with no curds.
- Add in the eggs, 2 cups shredded cheese, hot sauce, salt/pepper, and cornstarch into the cottage cheese. Blend until combined and smooth.
- Get a pot or kettle of water boiled on the stove and pour it into a casserole dish placed on the bottom rack in the oven, enough water to come halfway up the pan. Close the oven immediately to capture the steam inside.
- Pour the egg mixture into a buttered a 9x13 baking dish or 17" high rimmed sheet pan. Bake in the oven at for 40-45 minutes or until the center is no longer jiggly and an inserted toothpick comes out clean.
- While the eggs bake, cook the breakfast sausage patties in the skillet. Fry in a lightly oiled skillet with 1/4 cup water for 10 to 15 minutes over medium heat, turning occasionally until internal temp reaches 160 degrees. Add more water if needed as it cooks.
- Add 6-8 slices of cheese on top of the egg, then return to the oven for 5-7 minutes or until the cheese melts into the eggs. Top with pieces of sausage and allow eggs to cool about 10 minutes.
- Optionally - before assembling spread the inside of the english muffins with butter and broil until lightly toasted
- Slice into 6-8 portions (depending on your bread of choice) and use a spatula to lift out the eggs and assemble the sandwiches.
- If freezing them, allow the sandwiches to cool then wrap tightly in parchment paper or plastic wrap. Then place them into freezer bags or food saver bags.
Notes
These are delicious! Definitely going to be perfect to meal prep ahead!