These freezer-friendly breakfast sandwiches are perfect for busy mornings. The cottage cheese keeps the eggs tender and adds a good boost of protein, and the Boursin makes them taste like they came from your favorite café. I can’t wait to hear what you think.
before you start:
one good tip: For the closest thing to fresh-for-the-oven texture, thaw frozen sandwiches in the fridge overnight, then follow the “reheating from the fridge” directions below.
ingredient spotlight: Boursin adds built-in garlicky, herby flavor to these sandwiches. Feel free to swap in any flavored spreadable cheese in its place, such as Creamy Garlic & Herb Laughing Cow cheese wedges (use one wedge per sandwich).
Dave’s Killer Bread Rockin’ Grains English Muffins have a great nutritional profile. The ones at Trader Joe’s are good, too!
tool you’ll need: an 8x8x2-inch baking dish, blender, and a baking sheet or cutting board.
Ingredients
- Cooking spray
- 6 large eggs
- 1 1/4 cups 2% or 4% cottage cheese
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 1/2 cups finely chopped baby spinach
- 1/4 cup chopped fresh tender herbs, such as basil, parsley, dill, or chives
- 6 whole wheat or multigrain English muffins
- 1 (5.3 ounce) round Boursin Garlic and Fine Herbs cheese
- 6 slices white cheddar cheese
- Hot sauce (optional), for serving
Instructions
- Preheat the oven to 325°F. Generously coat an 8x8x2-inch pan with cooking spray.
- In a blender, combine the eggs, cottage cheese, salt, and several grinds of pepper. Blend until uniform and frothy, 5 to 10 seconds. Pour into the prepared baking pan. Sprinkle with the spinach and herbs and stir to combine.
- Bake until just set, 20 to 30 minutes. Set aside to cool.
- Meanwhile, split the English muffins (reserve the bag for storage) and arrange them on a baking sheet or cutting board.
- Slice the egg bake into six equal rectangles. Divide the Boursin between both halves of each English muffin and spread to coat. Place an egg patty on the bottom half of each muffin. Top the egg patty with a slice of cheese and close with the top half of the muffin.
- To store, tightly wrap each sandwich in parchment paper. Return to the English muffin bag or place in a ziplock freezer bag. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
