- #high-protein
Freezer Egg White and Canadian Bacon English Muffin Sandwiches
Egg whites get blended with 2% cottage cheese so they bake up custardy instead of rubbery. Make six on Sunday and microwave one in 90 seconds. 39g protein per sandwich, and it works as breakfast or a post-workout snack.
by John at Baisics
Ingredients
- 720 g (3 cups) liquid egg whites
- 240 g 2% cottage cheese
- 60 g baby spinach, chopped
- 6 muffins whole-wheat English muffins, split
- 12 slices (336 g) Canadian bacon
- 6 slices (21 g each) reduced-fat sharp cheddar slices
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Instructions
- 1
Heat oven to 350°F. Line the 9x13 dish with parchment.
- 2
Blend egg whites, cottage cheese, salt, and pepper until smooth, about 20 seconds.
- 3
Scatter spinach in the dish, pour the egg mixture over, and bake 20–22 minutes until just set in the center.
- 4
Cool 5 minutes, then cut 6 rounds with the cutter (eat the trimmings as you go, or fold them into the sandwiches).
- 5
Build each sandwich: muffin bottom, 2 slices Canadian bacon, egg round, cheddar slice, muffin top.
- 6
Wrap each sandwich in parchment, then foil or a freezer bag. Refrigerate up to 4 days or freeze up to 2 months.
- 7
To reheat from frozen: remove foil, wrap in a damp paper towel, and microwave 60 seconds, flip, then 30–45 seconds more.