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sheet pan breakfast sandwiches
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5 from 1 vote

High Protein Sheet Pan Breakfast Sandwiches

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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 8 breakfast sandwiches
Author: Mallory Austin

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

To reheat: 
Simply remove each sandwich from the freezer and place unwrapped in the microwave. Heat on 50% power or defrost mode for 90 seconds. Flip the sandwich over and heat at full power for an additional 30 seconds or until warmed through and cheese is melty.