Breakfast Sliders

Ingredients

• 10 mini bagels
• 12 large pasture eggs
• 1/4 cup whole milk
• 1/4 cup whole milk cottage cheese
• 1 ounce goat cheese
• 1 1/2 teaspoons sea salt
• 1/4 teaspoons freshly ground pepper
• 10 slices canadian bacon sub sausage, ham, ground turkey, whatever your want
• 10 slices cheddar cheese or favorite cheese
• TOPPING optional
• 2 tablespoons butter melted
• 1 1/2 teaspoons poppy seeds
• 1 1/2 teaspoons sesame seeds
• 1 teaspoon granulated garlic
• 1 teaspoon dried onion

Instructions

1. Preheat oven to 300F. Spray half sheet baking sheet (13 x 18) with cooking spray.
2. In a blender, add the eggs, milk, cottage cheese, goat cheese, sea salt, and pepper. Blend until frothy and smooth, about 30 seconds. Pour onto the baking sheet and bake for 15 minutes, or until just set. Remove from oven and allow to cool completely, about 30 minutes.
3. Meanwhile, cook the canadian bacon in a non-stick pan over medium-high heat until brown on both sides (about 2 minutes per side). Remove from pan.
4. In a small bowl, mix the poppy seeds, sesame seeds, granulated garlic, and dried onion.
5. Using a round cookie cutter or mason jar lid, cut the eggs into 10 rounds. Top the bottom of each bagel with the eggs, top with the canadian bacon, cheese, and top of the bagel. Brush the bagel tops with melted butter, and sprinkle the topping over each.
6. Wrap each sandwich in foil (if freezing place in freezer bag too). Store in fridge for up to 4 days, in the freezer for up to 6 months.
7. Reheat in a microwave, toaster oven, regular oven, or any combination.
8. NOTE IF USING GROUND MEAT: brown the meet in a non-stick skillet until cooked through and no longer pink. Add to the eggs before baking. Assemble per above.