Sheet Pan Breakfast Sandwiches

Ingredients

Bacon and egg layer

• 18 slices center-cut bacon
• 650g (about 2 3/4 cups) liquid egg whites
• 3 whole eggs
• 200g (3/4 cup) low-fat cottage cheese
• 7g (1 tbsp) nutritional yeast
• 8g (1 tbsp) cornstarch
• Large pinch of salt
• Garlic powder and pepper, to taste

Sweet and spicy sauce

• 120g (1/2 cup) 0% Greek yogurt
• 45g (3 tbsp) hot sauce
• 40g (2 tbsp) maple syrup
• Salt, to taste

Assembly

• 15 English muffins, split
• 15 slices Canadian bacon
• 15 slices reduced-fat cheese

Instructions

1. Preheat the oven to 400°F.
2. Lay the bacon in a single layer on an 11x15x1-inch jelly roll pan and bake for 20-30 minutes, until crispy.
3. Drain the grease, then crumble the bacon directly on the pan and spread it out evenly.
4. Blend the egg whites, whole eggs, cottage cheese, nutritional yeast, cornstarch, salt, garlic powder and pepper until smooth.
5. Pour the egg mixture evenly over the bacon.
6. Bake at 400°F for 20-30 minutes, until the eggs are fully set.
7. Let cool for 10 minutes, then slice into 15 even squares.
8. Whisk the Greek yogurt, hot sauce, maple syrup and salt together until smooth.
9. Spread sauce on the bottom half of each English muffin.
10. Top each with an egg square, a slice of Canadian bacon and a slice of cheese, then close the sandwiches.
11. Wrap each sandwich in foil or parchment and freeze.

Notes

• To reheat, unwrap, wrap the sandwich in a paper towel and microwave for 2-3 minutes, until heated through.
• A jelly roll pan (about 11x15x1 inches) is the size used here; a different pan will change the egg thickness and bake time.
• The original sauce was 240g yogurt, 30g hot sauce and 30g maple syrup, which comments found too yogurt-heavy. This version halves the yogurt and bumps the hot sauce and maple so it tastes more like a sauce.