Some breakfasts are simply better than others. For me, the quintessential morning plate is bacon, toast, egg whites and hash browns — the classic All-American start to the day. I’ve never been much of an omelette person; maybe it’s the texture or the technique. I prefer my eggs cooked through rather than runny. As a child, my mother would fry eggs in a skillet and I would cut around the yolk, eating only the whites. I wish I had known then that you could order or prepare just egg whites — it would have made mornings much simpler.
I don’t really care for egg yolks unless they’re fully scrambled or hard-boiled. In fact, I could eat hard-boiled eggs all day with just a little salt and pepper.
Recently I had a couple of days off and decided to change things up by making a hearty sandwich for breakfast. The great thing about this sandwich is its versatility — it works equally well for lunch or a light dinner. This egg white and bacon breakfast sandwich is packed with satisfying flavors and textures to help jump-start your day.
It’s simple, filling and balanced: lean protein from egg whites, salty crisp bacon, creamy avocado, melty cheddar and fresh spinach tucked between whole grain bread. Toasting or grilling the assembled sandwich brings everything together with a pleasant crunch on the outside and a warm, melded center.
ENJOY ~ Meagan
Egg White Bacon Breakfast Sandwich
1 sandwich
Ingredients
- 2 slices whole grain bread
- 2 slices bacon
- 2 egg whites
- 1 slice white cheddar
- 1/2 avocado
- 4 spinach leaves
- salt and pepper
Instructions
Line a baking sheet with foil and arrange the bacon slices on it. Place the sheet in the oven and set the temperature to 425°F. Bake the bacon for about 15 minutes (do not preheat the oven).
While the bacon cooks, heat a medium skillet and coat it with nonstick spray. Cook the egg whites until fully set, keeping them together so they form a single layer you can transfer easily.
Spread half of the avocado onto one slice of whole grain bread and season with a little salt and pepper. Layer the cooked egg white, bacon, cheddar and spinach on top. Close the sandwich with the other slice of bread.
Finish the sandwich in a panini press or a skillet, pressing gently and browning both outer sides until the bread is crisp and the cheese starts to melt. Serve warm and enjoy.
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