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High Protein Vegetarian Breakfast Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 83 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 sandwiches
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These High Protein Vegetarian Breakfast Sandwiches are a delicious and satisfying morning meal packed with protein from eggs, cottage cheese, vegetarian sausage, and sharp cheddar cheese. Featuring a baked egg and broccoli base, they are easy to prepare ahead, perfect for busy mornings, and offer a nutritious vegetarian option that can be refrigerated or frozen for convenience.

Ingredients

Egg Bake

  • 6 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 1 cup chopped broccoli florets
  • 1/2 cup cottage cheese

Assemblies

  • 6 slices sharp cheddar cheese (about 1 oz each)
  • 6 vegetarian sausage patties (Morning Star Farms brand recommended)
  • 6 English muffins
  • Cooking spray

Instructions

  1. Preheat and prepare dish: Heat oven to 325°F. Spray a 10.5 x 7.5-inch baking dish with cooking spray and set aside.
  2. Mix eggs and seasonings: Crack the eggs into a medium bowl. Add onion powder, garlic powder, salt, and black pepper. Whisk thoroughly with a fork until well blended. Pour the beaten eggs into the prepared baking dish.
  3. Add broccoli and cottage cheese: Evenly sprinkle the chopped broccoli over the eggs, gently pushing the broccoli slightly into the eggs to submerge it. Spoon the cottage cheese evenly over the broccoli, spreading it with a spoon to cover the top.
  4. Bake the egg mixture: Place in the preheated oven and bake for approximately 40 minutes, or until the egg is firm and fully cooked. Remove and let cool for a few minutes. Cut into six equal slices.
  5. Cook the sausage patties: While the egg bake cooks, thaw the vegetarian sausage patties briefly (about 30 seconds in microwave). Then brown them on a stovetop pan over medium heat until heated through and slightly crispy on the outside.
  6. Assemble sandwiches: Toast the English muffins. Place one egg bake slice on the bottom half of each muffin, then layer a slice of cheddar cheese, followed by a sausage patty, and finally the top muffin half. Add optional ingredients like hot sauce if desired.
  7. Store sandwiches: Allow sandwiches to cool completely before wrapping tightly in plastic wrap, parchment paper, or aluminum foil. Refrigerate up to 5 days or freeze for up to 3 months for convenient breakfasts later.

Notes

  • For best texture, ensure eggs are fully cooked but not overbaked to avoid dryness.
  • Vegetarian sausage brand can be substituted as preferred but ensure similar size for sandwich assembly.
  • These sandwiches can be reheated in a microwave or toaster oven when ready to eat.
  • Add fresh tomato slices or leafy greens for additional flavor and nutrition.
  • Use gluten-free English muffins to make the recipe gluten-free if needed.

Find it online: https://slsrecipes.com/high-protein-vegetarian-breakfast-sandwiches-recipe/