Grab your blender and add the egg whites, salt, black pepper, and cottage cheese. Blend until the mixture is smooth and creamy.

Preheat your oven to 350 degrees F and grease a baking sheet with nonstick cooking spray. Pour the blended egg mixture into the prepared dish and bake for 23-28 minutes, or until the eggs are set and slightly golden around the edges. Let it cool for a few minutes, then cut into 12 squares.

While the eggs are baking, cook the turkey bacon in a skillet over medium heat until crispy and delicious. Can also cook on another sheet pan or in the air fryer.

Split the English muffin halves. Place one slice of cheese on the bottom half of each muffin, add the egg square, followerd by a slice of crispy turkey bacon. Cap it off with the other muffin half and press down gently. Repeat until you have 12 sandwiches ready to go.

Wrap each sandwich individually in aluminum foil, plastic wrap or parchment paper, then place them in a freezer-safe bag or container. Label with the date and pop them in the freezer. They’ll keep for up to 3 months, so you’re always just minutes away from a delicious breakfast!

When you’re ready to eat, unwrap a sandwich and microwave it on high for 1-2 minutes, or until heated through. Then toast it in the toaster oven or air fryer for a few minutes after microwaving.