Loaded Breakfast Sandwiches with Sheet Pan Eggs, Crispy Bacon & Caramelized Onions

1 Cook the Bacon. Preheat oven to 400°F. Line a 9x13 baking sheet with parchment paper and arrange bacon in a single layer. Bake for 20–25 minutes, or until crispy. Set aside.
2 Make the Sheet Pan Eggs. Reduce oven temperature to 375°F. In a blender, combine eggs, cottage cheese, milk, paprika, salt, pepper, and ½ cup shredded cheese. Blend until completely smooth. Line a sheet pan with parchment paper and pour in the egg mixture. Add in the chopped kale and sprinkle the remaining ½ cup of cheese evenly over the top. Bake for 15–18 minutes, or until set in the center. Let cool slightly, then slice into 12 even squares.
3 Caramelize the Onions. Heat butter and olive oil in a skillet over medium heat. Add onions, season with salt and pepper, and cook, stirring often, for 20–25 minutes until deeply golden and soft. Reduce heat if needed to prevent burning.
4 Assemble the Sandwiches.Toast the English muffins until golden. Layer each with a square of egg, crispy bacon, caramelized onions, and sautéed kale. Sprinkle with shredded cheese and season lightly with salt and pepper if needed. Serve warm or wrap for meal prep.