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High Protein Vegetarian Breakfast Sandwiches

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  • Author: She Likes Food
  • Total Time: 1 hour
  • Yield: 6 1x
  • Diet: Vegetarian

Description

Make a batch of these Vegetarian Breakfast Sandwiches on Sunday, and you’ll have a protein packed, healthy, breakfast ready to go every morning. Each sandwich contains about 25 grams of protein, making them the perfect way to start the day. These filling High Protein Vegetarian Breakfast Sandwiches last for about a week in the refrigerator and can be frozen for at least 3 months. Add your favorite condiments and enjoy!

Ingredients

Scale
  • 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
  • 6 slices sharp cheddar cheese, about 1 oz each
  • 6 vegetarian sausage patties, I like to use the Morning Star Farm brand
  • 6 english muffins
  • Cooking spray

Instructions

  1. Heat oven to 325 degrees F.  Spray a 10.5 x 7.5, or similar sized, baking dish with cooking spray and set aside.
  2. Crack eggs and add them to a medium sized bowl.  Next, add in the onion powder, garlic powder, salt and pepper.  Whisk eggs with a fork until fully beaten and then pour into the greased baking dish.
  3. Evenly sprinkle the finely chopped broccoli onto of the top of the eggs and then use a spoon, or your fingers, to push the broccoli down a little bit so that it’s covered by egg.  Next, spoon the cottage cheese on top of the broccoli.  I like to add six heaping tablespoons of the cottage cheese, so that each of the six slices have an equal amount of cottage cheese.  Use a spoon to spread the cottage cheese around a little bit, as pictured above.
  4. Place eggs in the oven and bake until eggs are firm and cooked through, about 40 minutes.  Remove from the oven and allow to cool for a few minutes.  Cut the egg bake into six equal slices.  Prepare sausage patties while the eggs are baking.  I like to thaw the sausages for about 30 seconds in the microwave and then brown them in a pan over medium heat.
  5. Assemble the breakfast sandwiches.  Toast the english muffin and place one slice of the egg bake on the bottom.  Next, layer on the cheese and then the breakfast sausage, followed by the top of the english muffin.  Add any other ingredients you want, such as hot sauce, and then allow each sandwich to cool completely.  Tightly wrap each cooled sandwich in plastic wrap, parchment or tin foil.  Sandwiches can be refrigerated for up to 5 days and frozen for up to 3 months.

Notes

Protein Breakdown:

English muffin – 5 grams

Vegetarian sausage patty – 9 grams

Egg – 6 grams

Cheese – 4 grams

Cottage Cheese and Broccoli – 2 grams

= 26 grams of protein per serving

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Breakfast, Vegetarian
  • Method: Oven
  • Cuisine: American

Find it online: https://www.shelikesfood.com/high-protein-vegetarian-breakfast-sandwiches/