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18 large eggs

1 cup cottage cheese

¼ cup heavy cream or can of evaporated milk

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. salt

¼ tsp. black pepper

1 cup spinach, finely chopped

¼ cup red bell pepper, finely diced

1 cup Monterey jack cheese, shredded

½ cup gruyere cheese, shredded

12 English Muffins

12 sausage patties

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1. Preheat the oven to 350°F. Spray a baking sheet with baking spray, line with parchment paper (including up the sides of the pan), then spray again. Set aside.

2. To a blender add the eggs, heavy cream, cottage cheese and seasonings. Blend until mixed.

3. Pour the egg mixture onto the sheet pan.

4. Sprinkle the spinach, bell pepper and cheese evenly over the top. [or top with 1 cup cheddar cheese and veggies; could add cooked hashbrowns; could add bacon or breakfast sausage; diced onions and bell peppers]

5. Bake for 15-18 minutes or until the eggs are set and no longer jiggly in the center.

6. Allow to cool slightly, then cut into pieces [12 squares or rounds].

7. While the eggs are cooking, gently toast the English Muffins in the oven until just lightly brown.

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1. Top each English muffin half with egg, cheese, meat, and the other half of the muffin.

2. Wrap in parchment and label.

3. Sandwiches can be stored in the fridge for 4-5 days and freezer for 3 months.

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English muffins

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1. Prep: Preheat your oven to 350°F (175°C).

2. Split: Use a fork to tear the English muffin in half, creating a textured surface for maximum crunch.

3. Arrange: Place the halves, cut-side up, on a baking sheet.

4. Optional Butter: Spread a thin layer of butter on the cut sides for added richness.

5. Toast: Bake for 4–7 minutes, or until the edges are golden brown and crisp.

6. Serve: Remove and serve immediately with butter or your favorite toppings. 

Tips for Success

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Broiler Method: Place the oven rack in the upper third position and use the broiler for 1–2 minutes, watching closely to prevent burning.

Even Toasting: If your oven heats unevenly, rotate the baking sheet halfway through the cooking time.

Storage: Keep leftover muffins in an airtight container or freeze them to maintain freshness. 

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Quora +3

As a no-spill option, place the parchment lined sheet pan on the oven rack, and then pour in the egg mixture. This way, you won’t have to carry the sheet pan from your counter into the oven and risk spilling the eggs.

Place a foil wrapped sandwich in a 350°F oven for 30 minutes or until warmed through. OR you can microwave. Remove plastic wrap or foil. Place on a paper towel lined plate and microwave for 1- 1 ½ minutes or until heated through.

Storage: Store left over sheet pan egg squares in a glass container with a tight fitting lid for up to 5 days. You can also wrap the completely cooled eggs in plastic wrap, and then freeze in an air tight container for up to 4 months. OR Once cooled, add the squares to an air-tight container with layers of parchment paper between each portion of egg. Thaw in the fridge overnight and reheat in the microwave or toaster oven in the morning. 

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