Description
High-protein breakfast sandwich made with a fluffy cottage cheese egg patty, melted cheddar, bacon, and pepper jelly on a toasted English muffin. Easy, satisfying, and perfect for busy mornings.
Ingredients
- 1 egg
- 2 heaping tablespoons cottage cheese
- pinches of salt and pepper
- 1 English muffin (I like the sourdough ones!)
- 1 tablespoon-ish grated sharp cheddar cheese
- 1-2 slices bacon or chicken/turkey sausage patties
- 1-2 teaspoons pepper jelly
- 1 tablespoon whipped cream cheese
Instructions
- Spray a small bowl with nonstick cooking spray or olive oil. Crack your egg into the bowl, add 2 heaping tablespoons cottage cheese and season with pinches of salt and pepper. Whisk until really well combined. Microwave for 90 seconds. If the inside is still a little jiggly, simply microwave another 30 seconds.
- Toast the English muffin. On the bottom half, add the grated sharp cheddar cheese, followed by a piece of bacon. Slide your ‘egg patty’ on top of the bacon. The hot bacon and egg will help melt the cheddar. On the top half of the English muffin spread the pepper jelly and the whipped cream cheese. Place the top half on the sandwich and voila! You’re done!
Notes
Bacon: I like to bake a package of bacon at the beginning of the week so it’s fully cooked and ready to go for easy breakfast sandwiches. Preheat oven to 375°F and line a large baking sheet with foil (this makes for super easy cleanup!) and lay bacon slices evenly. Bake for 22-30 minutes (keep an eye on it), flipping the bacon halfway through. Drain bacon on paper towels. To store, I wrap the bacon in clean paper towels and store in a Ziploc bag in the cheese drawer of the fridge. Now, a slice of bacon needs just 30 seconds in the microwave and it’s good to go!
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Nutrition
- Serving Size: 1 breakfast sandwich (nutrition info calculated with 2 slices bacon)
- Calories: 458
- Sugar: 10.8 g
- Sodium: 977.9 mg
- Fat: 23.6 g
- Carbohydrates: 33.4 g
- Fiber: 4.5 g
- Protein: 29.3 g
- Cholesterol: 282.6 mg