Prep Ahead High-Protein Breakfast Sammies
These Prep Ahead High-Protein Breakfast Sammies with an herby cream cheese spread are packed with protein, filled with flavor, and will hit the spot every time.
Servings 8
Ingredients
For the Bacon:
- 8 strips no-sugar-added, thick-cut bacon (I like Applegate)
For the Eggs:
- 2 tablespoons ghee
- 8 green onions, chopped, white and green parts divided (white parts only)
- 2 heaping handfuls baby arugula or baby spinach, roughly chopped
- 1/2 teaspoon Kosher salt
- 12 large pasture-raised eggs
- 1/2 cup unsweetened non-dairy milk
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
For the Herby Cream Cheese Spread:
- Green parts only of green onions (from chopped and divided onions for egg mixture)
- 1 cup chopped fresh parsley
- 2 cloves garlic, roughly chopped
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 (8 ounce) container Dairy Free Cream Cheese (I like Kite Hill)
- 2 teaspoons Everything but the Bagel seasoning
To Assemble:
- 8 English muffins (sourdough preferred), sliced in half
- 8 slices goat cheddar cheese
- 8 slices organic smoked deli turkey
Instructions
For the Bacon:
- Line a baking sheet with parchment paper and add the bacon. Transfer to the oven on the middle rack. Turn the oven to 400. Bake until the bacon is crisp, about 18-20 minutes.
- Remove the bacon from the oven and transfer it to a paper towel-lined plate. Set aside until you’re ready to assemble the sandwiches.
- Reduce the oven temperature to 375.
For the Eggs:
- Meanwhile, make the eggs. In a medium-skillet over medium heat, add the ghee. Once melted, add in the white parts of the green onions, reserving the green parts for the cream cheese spread. Sauté for 2 minutes, until they just start to soften.
- Add in the baby arugula or spinach and salt. Stir to combine and cook until wilted, about 2 minutes. Remove from the heat and set aside.
- In a large mixing bowl, add the eggs, milk, salt, turmeric, and pepper. Whisk very well until pale yellow and fluffy.
- Line a 9x13 pan with a parchment sling and grease generously with avocado oil cooking spray. Add in the cooked onions and spinach, arranging it evenly on the bottom of the pan. Pour over the eggs, and carefully transfer to the oven. Bake for 17-20 minutes until the eggs are totally set and have risen.
- Remove from the oven and allow to completely cool before assembling your sandwiches. This is less critical if you make the sandwiches fresh, but if you plan to freeze them, all components must be at room temperature. Otherwise, the steam from the eggs will cause the sandwiches to get soggy and icy in the freezer.
- Once the eggs have cooled, remove from the pan using the parchment sling. Cut the eggs into 8 even squares and set aside for assembly.
For the Herby Cream Cheese Spread:
- While the eggs bake, make your spread. In a high-speed blender, add the green parts from the green onions, parsley, garlic, lemon juice, and olive oil. Pulse for 30 seconds until the mixture has broken down.
- Add the cream cheese and blend on low-medium, scraping the sides down intermittently until the mixture is mostly smooth and fluffy.
- Transfer the spread to an airtight container and stir in the EBTB seasoning. Set aside in the fridge until you’re ready to assemble the sandwiches.
To Assemble, Store and Cook:
- Arrange the English muffin halves on a cutting board, cut side up.
- To 8 of the halves, add a square of egg, two pieces of bacon, and a slice of cheese.
- If you are freezing or storing the sandwiches in the fridge, top with the other half of the muffin. *Do not add the spread yet!* Tightly wrap each sandwich with a square of foil. Stack the wrapped sandwiches into a gallon-sized zip-top bag and add to the freezer or refrigerator.
- To cook fresh or from the fridge:Preheat the oven or toaster oven to 400. Remove the sandwich(es) from the packaging, and arrange them on a baking sheet.Take the top piece of bread off to expose the cheese and place the top on the sheet, crust side down. Once the oven is preheated, transfer to the oven and bake on the middle rack for 7-10 minutes, until the cheese is bubbly and the top of the English muffin is toasty.Add about one tablespoon of the cream cheese spread to the top piece of bread. To the side with the cheese/bacon/egg, add a slice of deli turkey, folding it so that it all fits on the sandwich. Place the top back on the muffin and press down gently to seal it all together. Enjoy!
- To cook from the freezer:Remove the sandwich from the freezer the night before and let it thaw in the fridge. If you are cooking the sandwiches directly from frozen, preheat the oven to 375. Bake on a baking sheet for 10 minutes. After ten minutes, remove the top bun, add it back to the pan, and cut side up. Transfer the sheet back to the oven and continue to bake until the cheese is melted and the bun is lightly toasted, about 5-10 more minutes. Follow the same instructions for the fridge/fresh method to assemble the sandwich.