A Healthier Breakfast Sandwich



Sometimes I just want to skip my morning oatmeal and take a bite of a yummy breakfast sandwich. Though they're usually loaded with eggs, cheese, bacon, and lots of calories. Here's my healthier version which fills my cravings and is also a perfect to go breakfast for Brad. I use egg whites, some veggies, turkey bacon, and cheese. They're delicious. I make enough for the week and just do a little gentle microwave-reheating in the morning. If you're like me, you will love these.


Ingredients for A Healthier Breakfast Sandwich:

6 servings


12 large egg whites or 1 1/2 cups 100% Liquid Egg Whites

6 teaspoons finely chopped red bell pepper, about a half a pepper

3 teaspoons thinly sliced scallions, white and light green part, about 2-3 scallions

9 teaspoons grated Cheddar Jack cheese

cooking spray

kosher salt

pepper

a handful of baby spinach

6 slices turkey bacon, cooked according to package instructions

6 Light-Multigrain English Muffins, 1 package


Time-Saving Tip: The vegetable custards can be prepared in advance, cooled, and refrigerated until ready to use. Gently reheat for about 20-30 seconds in the microwave.


Let's see what we need.

Time to cook.


Preheat the oven to 325-degrees. Spray six custard ramekins with cooking spray. Place in a glass baking dish. If you don't have ramekins a muffin tin is okay to use.


Add 2 egg whites to each ramekin or 1/4 cup of !00% Egg Whites to each ramekin. The bottom-right ramekin has two egg whites from eggs that I cracked. The rest have the purchased egg whites. Once baked I couldn't see any difference between the two. Both types of whites require no mixing.


Sprinkle 1 teaspoon pepper and 1/2 teaspoon scallions to each cup; top each with 1 1/2 teaspoons grated cheese. Do not mix. Cover baking dish with foil and bake about 30-35 minutes until done. The time is not exact ...you will have to check.


The whites should be just cooked-not dry but glistening. The custards are easy to remove from the ramekins. Just use a butter knife and run it along the egg. Turn the cup to its side and the custard will come out.


If you are not using them right away, line a plate with plastic wrap. Place all of the custards on the plate, cover, and refrigerate. If you turn the cup onto to plate to remove the egg white it will be upside down...just gently turn it over.


Prepare the bacon while the egg whites are baking. If you are not using the bacon right away just store it in a container.


Now to build the sandwich. Toast an English Muffin, top with custard, a little salt and pepper, a few pieces of spinach, and a piece of bacon. I find it works best to break the bacon in half and topping with the 2 halves. If it is the next morning and the eggs and bacon are cold just briefly reheat in the microwave. Heat the custard about 30 seconds and the bacon about 6 seconds a slice.


It's ready! Yay...a healthy and delicious breakfast sandwich. I love it.


Enjoy!

2018 Cranberry Walk