High-Protein English Muffin Breakfast Sandwich Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
6 Sandwiches
Ingredients
  • 8 large eggs
  • ½ cup whole milk cottage cheese
  • ½ cup shredded whole milk mozzarella
  • ½ teaspoon smoked paprika
  • ½ teaspoon roasted garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup finely chopped fresh arugula
  • ¼ cup finely chopped marinated sun-dried tomatoes
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped fresh basil leaves
  • 2 tablespoons grated Parmesan
  • 6 whole-grain English muffins
  • ¼ cup olive oil
  • 12 slices prosciutto
  • 6 slices provolone cheese
Directions
  1. Preheat the oven to 325 F.
  2. Grease a 9-inch glass baking dish.
  3. In a high-speed blender, combine the eggs, cottage cheese, mozzarella, smoked paprika, garlic powder, sea salt, and black pepper.
  4. Blend just until smooth, about 20 seconds. Do not overprocess.
  5. Pour the egg mixture into the prepared pan.
  6. Sprinkle the arugula, sun-dried tomatoes, chives, and basil over the egg mixture. Use the tip of a knife to gently mix.
  7. Top the egg mixture off with the Parmesan.
  8. Bake the eggs for about 30 minutes, until lightly browned and set.
  9. Meanwhile, while the eggs are nearly done baking, line a sheet pan with parchment paper.
  10. Open the English muffins and place the halves side-by-side on the pan.
  11. Brush the olive oil onto the English muffin halves.
  12. Remove the eggs from the oven and increase the oven temperature to 400 F.
  13. Bake the English muffins for 5 minutes to lightly toast, then remove from the oven.
  14. Line a plate with paper towels.
  15. Heat a medium skillet and add the prosciutto slices a few at a time.
  16. Cook the prosciutto slices on both sides until crisp, and then remove to the plate. Repeat until all slices are crisped.
  17. Once the eggs have cooled enough to handle, trim the browned edges and discard.
  18. Cut the remaining egg mixture into 6 rectangles.
  19. Top each English muffin bottom with one of the egg rectangles.
  20. Portion the crispy prosciutto and place on top of the eggs.
  21. Top the prosciutto with a slice of provolone.
  22. Place the muffin top halves onto the sandwiches and transfer the baking sheet to the oven.
  23. Bake for 5-7 minutes, just until the cheese has melted.
  24. Serve the sandwiches right away.