Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 23 2026
High Protein - Bacon, Egg and Cheese Sandwiches
Image From foodnetwork.com
Nonstick cooking spray, for the baking dish
1 cup fat-free small-curd cottage cheese
3/4 cup cooked navy beans (from one 8-ounce can, drained and rinsed)
1/2 teaspoon paprika
12 large eggs
2 scallions, minced
Kosher salt and freshly ground black pepper
12 English muffins, split and toasted
12 slices reduced-fat American cheese
12 slices cooked crispy bacon, torn in half
Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with nonstick spray; set aside.
Blend the cottage cheese, navy beans, paprika, eggs, scallions, 3/4 teaspoon salt and a few cracks of pepper in a high-powdered blender on medium-low speed until just smooth. Pour into the prepared baking dish, cover with foil and bake until the center is set and the edges are puffed, 35 to 40 minutes. Let cool on a wire rack until cool enough to handle, about 15 minutes (the edges will come down as it cools).
Cut the egg bake into 12 pieces. Place 1 egg square on the bottom half of an English muffin, then top with a slice of cheese and 2 bacon halves. Top with the other half of the English muffin. Repeat with the remaining egg squares, English muffins, cheese and bacon. Eat immediately or freeze for later.
Freezing and reheating instructions: Wrap each breakfast sandwich in parchment to enclose completely, then wrap in foil. Store the sandwiches in an airtight container or freezer bag and freeze.
When ready to eat, remove the foil and microwave each parchment-wrapped sandwich on high, turning over halfway, until warmed through, about 2 minutes. Let sit in the microwave undisturbed for 1 minute.