These baked egg sandwiches with scallions and chili crunch are absolutely divine! They are truly out of this world and some of my best work! Not only are they ready in under 30 minutes, but they are customizable and they’re meal prep friendly!
You can enjoy these delicious baked egg sandwiches any time of year!
If you love these sandwiches, you will love my meal prep tex-mex breakfast tacos, cottage cheese egg muffins and my copycat Starbucks egg bites.
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Ingredients
- Large Eggs – A protein-rich base with healthy fats and essential vitamins, providing a creamy texture and rich, savory taste.
- Cottage Cheese – Adds a boost of protein and calcium while lending a mild tang and creamy moisture to the sandwich.
- Slices of Cheddar Cheese – Contributes bold, sharp flavor with a melty, gooey texture and a dose of calcium.
- Whole Wheat English Muffins – A fiber-rich, hearty base with a slightly nutty taste and a chewy texture.
- Scallions (green only) – Offers a fresh, mild onion flavor with a pop of color and antioxidants.
- Chili Crunch Oil – Infuses the sandwich with a spicy, garlicky crunch and healthy fats for extra depth of flavor.
- Salt & Pepper – Enhances all flavors, with salt balancing richness and pepper adding a mild heat and complexity.
See recipe card for quantities.
Instructions
- Preheat your oven to 350 F and set your rack to the middle position. Then, start by slicing your scallions.
- Next, crack your eggs into a medium bowl. Add your cottage cheese as well as your seasonings. Use a fork or a whisk to combine everything until the eggs are evenly distributed and smooth. Then add your scallions into the bowl. Whisk again until combined.
- Grab a sheet pan and then add your silicone breakfast molds for breakfast sandwiches. Spray with avocado oil spray then evenly distribute your egg mixture (about ¼ cup) into each mold (there should be 6). Top each egg mixture with a teaspoon of chili crunch.
- Bake for 11-14 minutes or until eggs are set.
- Assemble your sandwiches: Grab the bottom half of the whole wheat muffin. Add the baked eggs and then top with a slice of cheese before adding the top of the muffin. Repeat.
- Wrap each sandwich with foil and then place the foil wrapped sandwiches in a gallon sized ziplock bag. Remove as much air as possible and then place in the fridge. Reheat when you are ready to serve!
Substitutions
- Vegetarian- This recipe is already lacto-ovo-vegetarian friendly.
- Gluten-free – use gluten-free english muffin bread to make this recipe gluten-free friendly. Always check individual ingredient labels on chili crunch to make sure that it’s gluten-free and that there are no added fillers.
- Dairy-free- Skip the cheddar cheese slices and added cottage cheese to make this recipe dairy-free.
Variations
- Scallions – substitute scallions for any other vegetable of choice to make different variations of this egg bake.
- Non-Spicy– Skip the chili crunch to make this recipe non-spicy.
- Kid friendly – skip the chili crunch to make this recipe kid-friendly!
Equipment
To make these baked egg sandwiches, I recommend grabbing these silicone breakfast molds for breakfast sandwiches from amazon! They are what I used for this recipe and what I highly recommend!
You will also need a large bowl.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Egg sandwiches should be wrapped in foil and then placed into a large gallon storage bag (remove as much air as possible) for up to 4 days. They can also be frozen for up to 3 months.
To reheat: grab your egg sandwiches from the fridge and pop in the air-fryer at 325 F for 6-7 minutes.
Dietitian Tip
Serve these baked egg breakfast sandwiches with some hot sauce and fresh fruit for a delicious, easy and healthy breakfast!
Breakfast
Looking for other breakfast recipes like this? Try these:
Jump to: Recipe
Baked Egg Sandwiches
Equipment
- Medium bowl
- Silicone Egg Muffins
Ingredients
- 6 Large Eggs
- ⅓ Cup Cottage Cheese
- 6 Slices of Cheddar Cheese
- 6 Whole Wheat English Muffins
- 1 Bunch of Scallions green only
- 6 Teaspoons Chili Crunch Oil Divided
- Salt & Pepper To Taste
Instructions
- Preheat your oven to 350 F and set your rack to the middle position. Then, start by slicing your scallions.
- Next, crack your eggs into a medium bowl. Add your cottage cheese as well as your seasonings. Use a fork or a whisk to combine everything until the eggs are evenly distributed and smooth. Then add your scallions into the bowl. Whisk again until combined.
- Grab a sheet pan and then add your silicone breakfast molds for breakfast sandwiches. Spray with avocado oil spray then evenly distribute your egg mixture (about ¼ cup) into each mold (there should be 6). Top each egg mixture with a teaspoon of chili crunch.
- Bake for 11-14 minutes or until eggs are set.
- Assemble your sandwiches: Grab the bottom half of the whole wheat muffin. Add the baked eggs and then top with a slice of cheese before adding the top of the muffin. Repeat.
- Wrap each sandwich with foil and then place the foil wrapped sandwiches in a gallon sized ziplock bag. Remove as much air as possible and then place in the fridge. Reheat when you are ready to serve!
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 160 F
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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