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.

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.

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.

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.