Some breakfasts just feel better than others. For me, the classic combination of bacon, toast, egg whites and hash browns is the quintessential American morning meal. I never gravitated toward omelettes — perhaps it’s the texture or the technique — and I prefer my eggs fully cooked rather than runny. As a child my mother would fry eggs and I’d cut around the yolk, eating only the whites. If ordering or making just the egg whites had been common back then, it would have saved me a lot of fuss.
I don’t care for runny yolks, except when eggs are well-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 step out of my usual routine and make a breakfast sandwich. What I love about this egg white bacon breakfast sandwich is its versatility — it works just as well for lunch or dinner. It’s packed with simple, satisfying ingredients to help jump-start your day without being heavy or fussy.
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 (do not preheat). Bake the bacon for about 15 minutes, until crisp to your liking.
Heat a medium skillet and coat it with nonstick spray or a light brush of oil. Cook the egg whites until set, keeping them in one piece so they fit the bread.
Spread half of the avocado onto one slice of whole grain bread and season with salt and pepper. Layer the cooked egg white, bacon, a slice of white cheddar, and the spinach leaves on top.
Finish the sandwich in a panini press or a skillet, pressing gently and browning the outer slices of bread until the cheese begins to melt and the bread is golden.
Did you make this recipe?
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