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A sausage and scallion breakfast sandwich cut in half showing the egg, sausage, and cheddar

Sausage and Scallion Breakfast Sandwiches

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 18
Calories 420

Ingredients

For the egg bake

  • 18 eggs
  • 1/2 cup cottage cheese
  • 1/2 cup diced scallions
  • 1 teaspoon garlic powder
  • salt and pepper (to taste)
  • 1/2 teaspoon chili flakes (optional)

For the sausage

  • 1 lb ground breakfast sausage

For assembling

  • 18 English muffins (split in half)
  • 2 tablespoons butter (softened)
  • 18 slices cheddar cheese (or cheese of choice)

Instructions

  • Cook the sausage: In a large skillet over medium heat, cook the ground breakfast sausage, breaking it up, until browned and cooked through, 7 to 9 minutes. Drain and let cool slightly.
  • Prep: Preheat the oven to 400 degrees F. Grease a rimmed baking sheet really well or line it with parchment paper.
  • Mix the eggs: In a large bowl, whisk the eggs with the cottage cheese, garlic powder, salt, pepper, and chili flakes (if using). Stir in the diced scallions and cooked sausage.
  • Bake the eggs: Pour the egg mixture onto the prepared baking sheet and spread it evenly. Bake for 15-18 minutes, until the eggs are set and no longer jiggly. Let cool, then cut into 36 squares.
  • Toast the muffins: While the eggs bake, slice the English muffins in half and spread the cut sides with a little butter. Spread them out on a baking sheet and bake at 400 degrees F for 8 to 10 minutes, until lightly golden.
  • Assemble: On each muffin bottom, layer 2 egg squares and a slice of cheese, then close with the muffin top.
  • Wrap and store: Wrap each sandwich individually in parchment paper. Let cool completely, then store some in the fridge for the week and freeze the rest (see notes for freezer and reheating instructions).

Notes

  • Refrigerator: store wrapped sandwiches in an airtight container in the fridge for up to 4 days.
  • Freezer: once fully cooled, place the parchment-wrapped sandwiches in a labeled freezer bag and freeze for up to 3 months.
  • To reheat from thawed, microwave (parchment loosened) for 60 to 90 seconds.
  • From frozen, microwave at 50% power for 1 to 2 minutes, then on full power for 30 to 60 seconds until hot, or bake unwrapped at 350 degrees F for about 20 minutes.
  • So good in the mornings especially with some hot sauce!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 27gProtein: 23gFat: 23g