Breakfast Sandwich with Turkey Bacon and Egg Whites
A warm, portable breakfast that’s quick, protein-rich, and uses turkey bacon and egg whites for a lighter start to your day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 slices whole-grain bread
- 2 slices turkey bacon
- 2 egg whites (or ~1/3 cup liquid pasteurized egg whites)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional toppings: a handful of baby spinach, 2-3 tomato slices, or 1/4 avocado sliced
Instructions
- Heat a nonstick skillet over medium heat.
- Add the turkey bacon in a single layer and cook 3-4 minutes per side until browned and crisp.
- Transfer the cooked bacon to a paper towel-lined plate.
- Reduce heat to medium-low and pour the egg whites into the same skillet; season with salt and pepper.
- Gently stir once, then let the egg whites set undisturbed for 1-2 minutes.
- Toast your bread to desired crispness while the eggs cook.
- Assemble the sandwich with egg whites on one slice of bread, topping with turkey bacon and optional vegetables, then pressing down with the second slice.
Notes
For extra flavor, spread mustard or mashed avocado on the bread. If using fresh egg whites, separate them carefully or buy pasteurized for convenience.