Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick spray.
Get an egg-cellent start to your busy week with these prep-ahead egg-white breakfast sandwiches.
Servings and Ingredients
|1 (32-oz.) container Hy-Vee 100% egg whites|
|2 clove(s) garlic, minced|
|½ tsp. Hy-Vee baking powder|
|¼ tsp. coarsely ground Hy-Vee black pepper|
|½ medium yellow onion, sliced|
|1 c. Hy-Vee fresh tomato basil bruschetta topping, drained|
|1 c. tightly packed fresh basil , cut into thin strips|
|1 c. lightly packed arugula|
|4 slice(s) 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. Mikey’s gluten & grain free English muffins, thawed, split and toasted|
Things To Grab
- Hy-Vee nonstick cooking spray
- 15x10x1-inch baking pan
- Large bowl
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.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 90mg
- Sodium: 758mg
- Total Carbohydrates: 11g
- Protein: 23g