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

Preheat your oven to 350°F and grease a sheet pan with nonstick cooking spray. Make sure your sheet pan has slightly higher edges than a traditional sheet pan to get all the egg mixture inside. Pour the blended egg mixture into the prepared dish and bake for 25-30 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 bacon in a skillet over medium heat until slightly crispy and delicious. Drain on paper towels to remove excess grease.

Split the English muffin halves. Place one slice of cheese on the bottom on one muffin half, then add an egg square and top with a slice of crispy cooked 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 or plastic wrap, 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 60-90 seconds, or until heated through. Preheat your air fryer or toaster oven to 400 degrees F and cook for a 3-4 minutes after microwaving.