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.
Adapted from my Freezer Egg and Cheese Breakfast Sandwiches from Protein-Packed Vegetarian.