Ingredients

• 1 pint (16 oz) egg whites
• 1/2 cup cottage cheese
• Handful of spinach, finely chopped
• 6 English muffings
• Swiss cheese, sliced
• Ham, sliced

Directions

1. Preheat oven to 400. Blend the egg whites and cottage cheese together, then pour into a greased silicone muffin pan – fill each about half way. (These will really stick to a metal muffin tin, so I don’t recommend!! Alternatively, you can use a parchment lined square baking sheet and cut into squares).
2. Stir in the finely chopped spinach and season with salt and pepper. Bake until eggs are cooked through, about 20 minutes.
3. Meanwhile, fill English muffins with a slice of ham and a slice of cheese. When the egg white mixture is done baking, add one to each English muffin.
4. Wrap each sandwich in parchment paper or foil. Store in the freezer and take them out into the fridge the night before so that they can easily microwave or bake in the oven until 350 and heated through!

Natalie’s Notes

Soooo easy! I used the parchment lined baking pan and the egg white mixture did not stick at all. It was easy to handle.