Egg White and Turkey Bacon Breakfast Sandwiches

I make these breakfast sandwiches for my husband for when he has to rush out the door to get to work. I make six at a time and keep them in the freezer for quick a breakfast on-the-go. You can heat them up quickly and add extra fillings if you like. The egg whites and turkey bacon are low in fat but high in protein to start your day right.

Ingredients:

6 Whole Wheat English Muffins
12 Eggs (whites separated)
12 Rashers Turkey Bacon
Butter
Salt and Pepper

Method:

1. Preheat the oven to 350º. Place the turkey bacon on a baking sheet. I fold the bacon rashers into a V shape to better cover the english muffin.
2. Place the bacon in the oven to start cooking.
3. In a muffin tin grease six muffin holes with a little bit of butter. Pour in two egg whites in each hole and season with a pinch of salt and pepper.
4. Place the muffin tin in the oven and let that cook for about 10 minutes until the eggs are cooked through.
5. Cut the muffins in half and add any extra toppings you like.
6. When the bacon is crispy, place two rashers on each muffin and one of the cooked egg whites.
7. If you want you can freeze these for easy and quick breakfast on-the-go. Wrap them individually in cling film and keep them in the freezer until you are ready for one. You can microwave them for 2-3 minutes and enjoy.
   

   Breakfast Sandwiches