EASY Sheet‑Pan Eggs for Breakfast Sandwiches | Meal-Prep Hack

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while still providing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is a more economical protein.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can reduce calories, while water can substitute for moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is often cheaper.

Start by preheating the oven to 350°F.

Use a blender to combine 12 eggs and 3/4 cup of cottage cheese until mixed.

Add 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/8 teaspoon of cayenne pepper, and 1/2 teaspoon of paprika to the egg mixture; blend until combined.

Add in roasted red bell pepper strips and arugula to the egg mixture; blend briefly to combine.

Pour the egg mixture onto a smaller sheet pan (approximately 12 by 7 inches).

Set the smaller sheet pan on top of a larger sheet pan for stability while baking.

Sprinkle about 1/3 cup of shredded cheese over the egg mixture.

Bake in the preheated oven for 18 to 22 minutes, or until the eggs are set.

Remove from the oven and let cool before cutting into pieces.

To make breakfast sandwiches, heat 1 and 3/4 cups of milk in the microwave until warm (about 120°F).

Add 3 tablespoons of butter to the warm milk and mix until combined.

Add 1 and 1/4 teaspoons of salt, 2 tablespoons of sugar, and 1 large egg to the milk mixture; mix well.

In a separate bowl, combine 4 and 1/2 cups of all-purpose flour and 2 teaspoons of active dry yeast.

Mix the flour and yeast into the milk mixture using a dough hook until a shaggy dough forms.

Cover the dough and let it rise in a warm area for about 1 to 2 hours, or until doubled in size.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens