High-Protein English Muffin Breakfast Sandwich Recipe

These high-protein English muffin breakfast sandwiches feature cottage cheese-infused eggs, crispy prosciutto, and melty provolone cheese on top.

📝 Ingredients

• 8 large eggs
• 1/2 cup whole milk cottage cheese
• 1/2 cup shredded whole milk mozzarella
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon roasted garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup finely chopped fresh arugula
• 1/4 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
• 1/4 cup olive oil
• 12 slices prosciutto
• 6 slices provolone cheese

👨‍🍳 Instructions

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