Turkey Bacon And Egg White Sandwiches
These turkey bacon and egg white breakfast sandwiches are a wholesome, high-protein meal prep option that’s perfect for busy mornings. Made with fluffy baked egg whites, crispy turkey bacon, and melty cheddar on toasted whole wheat English muffins, they freeze and reheat beautifully so you can grab a healthy, homemade breakfast anytime. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 6 servings
- cooking spray
- 2 cups liquid egg whites (or about 12 large egg whites)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 turkey bacon slices
- 6 whole wheat English muffins, split
- 2 tablespoons unsalted butter, melted
- 6 cheddar cheese slices (or your favorite cheese)s
Nutrition Info
- Calories 544
- Fat 33g
- Carbs 28g
- Fiber 1g
- Sugar 2g
- Protein 30g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Lightly coat an 8-inch square nonstick baking dish with cooking spray. Pour in the egg whites, and sprinkle with the salt and pepper. Place in the oven, and bake for 18–20 minutes, until the eggs are just set and the edges pull away slightly from the dish.
- While the eggs bake, heat a large nonstick skillet over medium heat. Add the bacon, and cook, turning occasionally, for about 3 minutes per side, or until crispy and browned. Transfer to a plate lined with paper towels. Set aside.
- Remove eggs from the oven, and let cool for 2 minutes. (Do not turn the oven off.) Cut evenly 6 squares, or use a round cookie cutter to cut 6 perfectly shaped circles. Set aside. (Leftover egg trimmings can be eaten right away or stored in an airtight container in the fridge for up to 2 days for a quick snack.)
- Arrange the English muffins, cut side up, on a rimmed baking sheet lined with parchment paper. Brush the cut sides with the melted butter. Bake at 350°F (or air-fry at 350°F) for 5–6 minutes, until light golden.
- Place a cheese slice on the bottom half of each muffin. Top each with 1 egg piece and a bacon slice. Top with the muffin tops. Let sandwiches cool completely at room temperature, 10–15 minutes (this prevents steam from making them soggy in the freezer later).
- Wrap each cooled sandwich tightly in parchment paper. Transfer the wrapped sandwiches to a freezer-safe bag or airtight container. Store in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- To reheat from frozen, unwrap each sandwich, and microwave on HIGH for 1½–2 minutes, until heated through. Alternatively, air-fry at 350°F for 15-20 minutes, until hot and the cheese is melted.
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