This recipe is for a satisfying Egg White Breakfast Sandwich with protein-packed egg whites, melty cheese, and savory bacon. The best part is they're easy to prep, stick in the freezer and pull out on those busy mornings.
Total Time
15min
4.0
3 Ratings
Author: Eggland's Best
Servings:
6
Ingredients
•
1
cup
Eggland's Best Liquid Egg Whites
•
1
Tbsp
Whole Milk
•
1/2
tsp
Sea Salt
•
1/4
tsp
Ground Black Pepper
•
6
English Muffins
•
6
slices
Cheddar Cheese
•
6
slices
Bacon
, cooked
Cooking Instructions
1.
Preheat oven to 325 degrees F (170 degrees C). Grease an 8x8 baking pan.
2.
In a mixing bowl, whisk together Eggland's Best Liquid Egg Whites (1 cup), Whole Milk (1 Tbsp), Sea Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp).
3.
Add your egg mixture to the baking pan and bake for 10-12 minutes until the egg mixture is solid, but not hard.
4.
Once the egg mixture is cooked and cooled, cut it into 6 pieces.
5.
Assemble your sandwiches with one English Muffins (6), one piece of egg, one piece of Cheddar Cheese (6 slices), and one piece of Bacon (6 slices) each.
6.
Store wrapped in aluminum foil individually and place in a plastic bag in the freezer for up to 1 month. Enjoy!
Nutrition Per Serving
CALORIES
327
FAT
17.0 g
PROTEIN
17.4 g
CARBS
27.1 g
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