Southwest Breakfast Sandwich

Directions

1. Preheat the oven to 350°F. Spray an 8×8 baking dish with non-stick cooking spray. Line the dish with parchment paper, then spray the parchment paper with non-stick spray as well. Set aside.

2. Whisk the eggs, cottage cheese, and salt in a medium bowl until well combined.

3. Place the frozen sausage patties in an even layer in the prepared baking dish. Pour the egg mixture over the patties. Bake for 25 minutes.

4. While the eggs bake, mash the avocado in a small bowl. Season with salt and pepper to taste.

5. After 25 minutes, slice the English muffins in half and place them cut-side up on a baking sheet. Toast in the oven for 10 minutes or until lightly golden.

6. Remove the muffins from the oven. Place one slice of cheese on the top half of each English muffin, then return them to the oven. Bake for an additional 5–7 minutes, or until the cheese has melted. At this point, the egg mixture should be fully cooked (about 40–45 minutes total).

7. Spread 1 tablespoon of cream cheese on the bottom half of each English muffin. Set aside to allow the cream cheese to soften.

8. Once the egg mixture has cooled slightly, slice it into quarters, making sure each quarter includes a sausage patty. Layer the egg mixture on top of the cream cheese.

9. Top each egg layer with a quarter of the mashed avocado, followed by 1 tablespoon of salsa. Cover with the top half of the English muffin, which is topped with melted cheese.

10. Recipe Notes:

    • These sandwiches can be made in advance. Simply cook the eggs and toast the English muffin halves, but do not melt the cheese. Let everything cool completely before assembling.
    • Wrap the assembled sandwiches in foil and store in the fridge for up to 3 days or freeze for up to 1 month.
    • When ready to eat, remove the sandwich from the foil, wrap it in a paper towel, and microwave for 2 minutes. If frozen, cook in 30-second increments until heated through.