Egg Souffle Sandwiches
A regular breakfast sandwich doesn't take much effort to put together and the result is always delicious, but I do know that having a sandwich you can grab and heat up in the morning while you grab last minute bits and bobs for your day can be a life saver. I’m all for slow living, but also in touch with real life enough to know that slow living doesn’t always look like making a full blown hot breakfast every morning. Taking about 30 minutes over the weekend to whip these sandwiches up can be the difference between scarfing a snack bar in the car and eating a nourishing breakfast at the table with a lighted candle before the day gets going. Toppings are up to you, but be sure they are suited to reheating or wait to add them just before eating. Let’s start our day how we mean to continue, nourished and grounded.
Ingredients:
2 tablespoons butter
8 eggs
1 cup cottage cheese
1/2 teaspoon salt
pepper to taste
a bit of cheese to top
6 bagels or rolls or just regular bread!
Directions:
Preheat your oven to 400 degrees F and put the butter in a 9x13 baking dish. Put it in the oven to melt while the oven preheats (be careful not to burn it). In a blender, mix the eggs, cottage cheese, salt, and pepper. Pour it into the baking dish with melted butter and put back into the oven. It will start to puff up and take about 10 minutes to cook through. While it’s baking, Get your sandwich bread ready and laid out with your chosen toppings. I like a bit of jam and cheddar cheese, but you can go wild. Cut the egg soufflé into squares about the same size as your bread and start to assemble your sandwiches. You can individually wrap them in parchment and/or foil or just pop them in a lidded container until you’re ready to reheat them. They take about 10 minutes at 375 to reheat when you’re ready to eat!
