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Breakfast Sandwich Egg Patties

Image depicts a stack of egg patties for on a blue plate. In the background, a breakfast sandwich is sitting on a teal plate with a white dish towel and yellow flowers in the distant background.

83 Calories – 10g Protein – 2g Carbs – 3g Fat

Start your day off right by meal prepping these high protein breakfast sandwich egg patties which are easy to make and reheat well.

Breakfast truly is my favorite meal, and really it can be eaten anytime of the day. Busy weekdays definitely require some planning if you want a warm breakfast that is full of protein. These high protein egg patties are perfect for assembling a breakfast sandwich when short on time.

Image depicts breakfast sandwich with egg patty, ham, arugula, muenster cheese and an English muffin on a teal plate. In the background are a stack of egg patties, yellow flowers and English muffins.


This egg patty recipe uses a silicone jumbo muffin top pan to make the perfectly-sized round egg patties. The silicone jumbo muffin pan will need a baking sheet to support it, but it is easy to clean and no spray, oil or butter needed to keep the egg patties from sticking. The tasty egg patties fit perfectly in a bagel, english muffins and bread slices.

I add all the ingredients into a blender so that they mix easily and pour into the muffin top pan. If you don’t have a blender, you could use an immersion blender or just a whisk to get the ingredients well mixed.

Image depicts unbaked egg patty mixture in red silicone jumbo muffin pan on a blue half-sheet baking tray on a gray background with a white, green and yellow dish towel.

Storing your breakfast sandwich egg patties

Can the egg patties be frozen? You bet! I like to place a piece of parchment paper between each egg patty and freeze them in a freezer bag. When it’s time to eat them, they can easily be reheated in a microwave or my preferred way, the toaster oven.

I typically store them in an airtight container in the refrigerator. I pull one out, as well as an English muffin or low carb bagel, and toast them all in the toaster oven together. It takes five minutes. Then I put the sandwich together with some meat, greens and maybe some cheese or spread.

Image depicts baked egg patties in red silicone jumbo muffin pan on a blue half-sheet baking tray on a gray background with a white, green and yellow dish towel.

Should I use egg whites or Egg Beaters?

For this recipe, you can use either egg whites or Egg Beaters and the macros will essentially remain the same. I like the texture of the Egg Beaters, but have used egg whites and they tasted the same.

Have a little more time in the morning? Check out how to make my Perfect Poached Eggs.

Breakfast Sandwich Egg Patties

Breakfast Sandwich Egg Patties

Yield: 6 patties
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 5 minutes


  • 3 large eggs
  • 3/4 cup egg whites (or Egg Beaters) (7 ounces)
  • 1 cup 2% cottage cheese (200 grams)
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 325F.
  2. Add all ingredients into a blender and blend until the cottage cheese is well mixed in.
  3. Pour evenly into silicone jumbo muffin top pan on a baking sheet.
  4. Bake for 20 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 98mgSodium: 202mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 10g

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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