Some breakfasts just turn out better than others.
My all time favorite breakfast meal is bacon, toast, egg whites and hash browns. Totally the All American Morning Meal. I’ve never been a big omelette eater maybe its the eggs or could be the technique. I prefer my eggs not on the runny side. My mom would make eggs for me when I was little in a skillet and I would cut around the yolk just eating the egg whites. Who knew that you could actually order or make just the egg whites. That would have helped out tremendously when I was little.
Now get this…
I don’t like the yolk in a egg unless its scrambled eggs (cooked well done) or hard boiled eggs. I could eat hard boiled eggs all day long with just a little salt and pepper.
I had a couple of days off this week and I decided to step outside the norm and make a sandwich for breakfast. The great thing about this sandwich is that you could definitely eat it for lunch or dinner as well. This egg white bacon breakfast sandwich is loaded with everything you could want and need to help jump start your day.
Line a baking sheet with foil and put the two slices of bacon on it. Place it in the oven and set the temperature at 425 degrees. Bake it for about 15 minutes. (DO NOT PREHEAT)
Heat a medium size skillet and coat with nonstick spray. Cook the eggs until done but keeping them in one piece.
Spread half of the avocado onto one side of the whole grain bread. Sprinkle with salt and pepper.
Top with the egg white, bacon, cheese and then spinach. Place in a panini griddle or into a skillet to brown the outer pieces of the sandwich.
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