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!