Say hello to your new favorite high protein breakfast: veggie breakfast sandwiches with cottage cheese scrambled eggs! With insanely fluffy eggs (thanks to a surprising ingredient), these are quick to make and so satisfying. Packed with protein from both eggs and cottage cheese, these English muffin egg sandwiches will keep you full all morning long!
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Cottage Cheese & Egg Breakfast Sandwich
I am a huge believer in eating a protein-packed breakfast for a strong start to the day. There’s nothing worse than eating an unsatisfying breakfast and then feeling hungry again an hour or two later. That’s why I love this cottage cheese scrambled egg sandwich so much!
It’s quick to make and totally delicious, while also delivering a nutritional punch that will keep you energized for hours. Plus, you can easily customize it based on your tastes and what you have on hand.
This breakfast sandwich is filled with creamy scrambled eggs, cottage cheese, and veggies, all sandwiched between a toasty English muffin. (The cottage cheese melts into the eggs while they cook, so you won’t even notice it by the end!).
Love eggs and looking for more healthy breakfast ideas? Try these easy feta fried eggs, freezable meal prep breakfast burritos, or make ahead breakfast sandwiches.
What You’ll Need
Here’s what you’ll need to make this scrambled egg breakfast sandwich:
- eggs (Scrambled eggs are the base of this sandwich!)
- cottage cheese (This adds extra protein, flavor, and texture to the scrambled egg sandwich filling. I prefer full-fat cottage cheese because it’s the most flavorful and satisfying. Don’t have any? You can leave it out if needed.)
- water
- Everything Bagel Seasoning (This is optional, but adds delicious flavor!)
- English muffins (I love whole wheat, but you can use any type of English muffin or sliced bread you like!)
- baby spinach (or arugula)
- tomato
- salt & pepper to taste
You can easily make this your own by using any vegetables you like! Feel free to add a sauce, too, such as hot sauce, avocado crema, salsa, creamy honey mustard sauce, etc.
Have extra cottage cheese? Try these fluffy cottage cheese oat pancakes, this microwave cottage cheese oatmeal, or this easy cottage cheese toast (with sweet and savory topping ideas)!
The Best Way to Make Fluffy Scrambled Eggs
There’s a trick to making scrambled eggs super fluffy: adding water when you whisk the eggs! The cottage cheese helps make them fluffier, too.
The combination makes for the fluffiest scrambled eggs with the best texture (and flavor).
How to Make a Scrambled Egg Sandwich with Cottage Cheese
This breakfast sandwich recipe is super simple! Start by toasting two English muffins.
Meanwhile, crack eggs in a bowl. Add a tablespoon of water, then whisk until the egg yolks are beaten and well-mixed with the egg whites. Mix in cottage cheese until combined.
Next, heat a skillet to medium heat. Add a little oil or butter to grease the skillet.
Then, pour in the egg mixture. Let it sit for a few seconds, then slowly stir with a spatula until the eggs are just set (still a little runny).
Sprinkle your preferred seasoning over the eggs (I love Everything Bagel seasoning, but salt and pepper works fine, too, or add some chopped herbs like dill or parsley). Cook for 1-2 more minutes, until the eggs are fully cooked, but not dry.
Transfer the cottage cheese eggs onto two toasted English muffin halves. Add sliced tomato and spinach on top, then top with the other two English muffin halves. Then, dig in!
Recipe Variations & Substitutions
You can easily swap out the tomato or spinach for other veggies if preferred! Or, add your favorite breakfast meat, like bacon or sausage.
As for the bread, feel free to use any type of bread, wrap, or English muffins that you like. Personally, I prefer whole wheat! You can even leave out the bread and just enjoy this as an egg scramble instead.
Want to add extra cheese? Sprinkle the eggs with shredded cheese or top with sliced cheese while still warm to get it nice and melty.
You can also use another type of seasoning instead of Everything Bagel seasoning. You do you!
Freezing & Reheating Instructions
You can store these scrambled egg sandwiches in the refrigerator or freezer.
Storing in the refrigerator:
- Place the cooled scrambled eggs in an airtight container. Store the untoasted English muffins, spinach leaves, and tomato slices separately in their own containers to maintain their freshness.
- Store in the fridge for up to 3 days.
- When ready to eat, toast the English muffins immediately before serving (vs. before putting in the fridge) and reheat the eggs on their own in the microwave for 30 seconds or until warmed through. Add the fresh tomato and spinach to the sandwich before serving and enjoy!
To freeze:
- Remove the tomato and spinach. Store individually wrapped sandwiches in plastic wrap and then into an airtight storage container. Label with the date and store in the freezer for up to 2 months.
- When ready to eat, thaw the sandwich in the fridge overnight, then remove the plastic wrap and reheat in the microwave for 30 second increments until warmed through. Or, use an air fryer at 300 degrees F and heat for 2-4 minutes. Add the spinach and tomato just before serving.
A few helpful tips for perfect cottage cheese scrambled eggs:
- Allow the scrambled eggs to cool completely at room temperature before storing.
- Do not over cook the eggs.
- Add a dash or two of hot sauce for added flavor.
These protein-packed breakfast sandwiches are so dang delicious and simple to make – what’s not to love?! I hope you get a chance to try them! (You might also love these Starbucks copycat spinach feta breakfast wraps!).
Quick Cottage Cheese Scrambled Egg Sandwich (High Protein)
Say hello to your new favorite high protein breakfast: veggie breakfast sandwiches with cottage cheese scrambled eggs! They're fluffy, quick to make, and so satisfying.
Ingredients:
- 4 large eggs
- 1/4 cup cottage cheese
- 1 Tablespoon water
- 1/2 teaspoon Everything Bagel Seasoning (optional)
- 2 English muffins
- Fresh baby spinach leaves
- Tomato slices
- Salt & pepper to taste
Instructions:
- In a medium bowl, crack the eggs and add one tablespoon of water. Whisk until well-beaten. Add the cottage cheese to the eggs and mix until combined.
- Heat a non-stick skillet over medium heat and lightly grease with cooking spray or a small amount of butter.
- Pour the egg mixture into the skillet. Let it sit for a few seconds until it starts to set. Gently stir the eggs with a spatula, pushing them from the edges towards the center. Continue to cook until they are just set, but still soft and slightly runny.
- Sprinkle the eggs with Everything Bagel Seasoning (if using). Continue to cook for another minute or so, until the eggs are fully cooked (but not dry).
- Divide the scrambled eggs between two toasted English muffin halves.
- Top the eggs with slices of tomato. Add a few spinach leaves on top of the tomato slices, then finish it off with the other English muffin half.
- Serve immediately while warm.
Notes:
To store in the refrigerator:
- Place the cooled scrambled eggs in an airtight container. Store the untoasted English muffins, spinach leaves, and tomato slices separately in their own containers to maintain their freshness.
- Store in the fridge for up to 3 days.
- When ready to eat, toast the English muffins immediately before serving (vs. before putting in the fridge) and reheat the eggs on their own in the microwave for 30 seconds or until warmed through. Add the fresh tomato and spinach to the sandwich before serving and enjoy!
To freeze:
- Remove the tomato and spinach. Store individually wrapped sandwiches in plastic wrap and then into an airtight storage container. Label with the date and store in the freezer for up to 2 months.
- When ready to eat, thaw the sandwich in the fridge overnight, then remove plastic wrap and reheat in the microwave for 30 second increments until warmed through. Or, use an air fryer at 300 degrees and heat for 2-4 minutes. Add the spinach and tomato just before serving.
