Meal Prep Breakfast Sandwich

5 from 1 vote

These Meal Prep Breakfast Sandwiches are perfect for busy mornings! Freezer-friendly, easy to customize, and packed with flavor!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Low Salt

Servings: servings

Author: Rena

Preheat the oven to 300F and line a 13x18'' sheet pan with parchment paper.
In a jug, whisk the 10 large eggs, 1/2 cup cottage cheese, 6 ounces chopped turkey ham, 1/3 cup ground parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon ground pepper.
Pour the egg mixture into your prepared sheet pan and spread it into an even layer. Bake for 15 minutes, or until set. You may also use individual silicone cups or muffin pans to bake. If using a sheet pan, you may also cut them into equal squares to prevent waste. * see notes
Once ready, remove and allow to completely cool. Meanwhile, cut the 8 slices yellow cheddar cheese into small slices to fit the 10 mini burger buns.
Using a cookie cutter or a wide cup, cut the eggs into rounds.
Assemble the muffin sandwiches by adding an egg round and a slice of each between each muffin slice. Wrap in parchment paper or aluminum foil and refrigerate for 5 days or freeze for 3 months.
Reheat before serving and enjoy!

Serving size: one sandwich
Let the eggs cool completely before assembling to prevent soggy muffins.
Use a wide cookie cutter or a glass to cut perfect egg rounds.
If you have leftover eggs from cutting them into rounds, you may use them to make omelets, fried rice, or sandwiches, or usually, my kids just pick them out and eat them right off the sheet pan. You can try to cut them into the perfect square size to fit the buns.
Wrap each sandwich tightly in parchment paper or foil for easy reheating.
You can use English muffins or whole grain bagel thin
For a vegetarian option, skip the turkey ham.