Sheet Pan Egg White Breakfast Sandwiches


 

  • Add (32-oz.) container 100% egg whites
  • 2 clove(s) garlic, minced
  • ½ tsp. baking powder
  • ¼ tsp. coarsely ground black pepper
  • ½ medium yellow onion, sliced
  • 1 c. fresh tomato basil bruschetta topping, drained
  • 1 c. tightly packed fresh basil , cut into thin strips
  • Add lightly packed arugula
  • Add hickory smoked uncured turkey bacon, halved crosswise and cooked
  • 1 large tomato, cut into 8 slices
  • ½ medium avocado, seeded, peeled and thinly sliced
  • 2 (8.8-oz.) pkgs. gluten & grain free English muffins, thawed, split and toasted
 

Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick spray.

Whisk together egg whites, garlic, baking powder, and pepper in a large bowl until frothy. Pour into prepared pan. Top with bruschetta topping, onion, and basil strips. Bake for 18 to 20 minutes or until are set in center. Cut into 8 rectangles.

To serve, layer arugula, egg rectangles, turkey bacon, tomato, and avocado on English muffin bottoms. Place remaining muffins on top of sandwich.

ENJOY YOUR MEAL

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