Easy Eggs for Breakfast Sandwiches

My favorite breakfast is a sausage, egg, and cheese breakfast sandwich. Unfortunately, with my current goals, they don’t have enough protein to balance out the calories and the carbs. I had read about making scrambled eggs in the oven with a mix of eggs and egg substitute to keep the protein content while reducing the calories. The problem I ran into was that I couldn’t find a single recipe that didn’t add milk and, while I can tolerate milk in small amounts, this isn’t where I want to consume it. So I went to the kitchen and did some experimenting of my own, and came up with a recipe with only 5 simple ingredients.

First gather 4 eggs, your chosen egg substitute, salt, pepper, chives, an 8×8 baking dish, and cooking spray.

Preheat oven to 350 degrees and spray baking dish with cooking spray.

Combine 4 eggs and the equivalent of 4 more eggs using substitute. 1 egg has 72 calories and 6.3g of protein while the equivalent of one egg from the substitute is only 25 calories for 5g of protein. By substituting 4 eggs you are still getting 20g of protein, but decreased calories from 288 to 100 for a pan total of 388 divided into 6 65 calories each and 7.5g of protein each.

Whisk eggs together, then mix in 1/2 teaspoon each of salt, pepper, and chives and pour into baking dish.

Bake in oven for 15 mins, then 3 minute increments until set. Slice into 6 equal pieces.

The individual slices are the perfect size for a breakfast sandwich. The extra slices can be stored in the refrigerator for use within 2-3 days. I like to put wax paper between the layers to keep them from sticking to each other.

To reheat, just microwave 15 seconds on each side, then 5 second increments if needed to get to desired temperature.