Bacon, Egg & Avocado Breakfast Sandwich

Bacon, Egg & Avocado Breakfast Sandwich
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 166.2
  • Total Fat: 7.5 g
  • Cholesterol: 9.1 mg
  • Sodium: 152.8 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 9.9 g

Introduction

Hosting brunch? These five-ingredient breakfast sandwiches will be a hit among your guests!

Ingredients

1 baguette (16 ounces), sliced into 32 pieces
2 cups liquid egg whites
8 slices reduced-sodium bacon, cut in half, cooked
2 avocados, pit removed and sliced (each half should yield four slices)
4 slices reduced-fat Cheddar cheese, cut into quarters

Directions

Preheat oven to 350 F.
Spread the baguette slices on a baking sheet and spritz with cooking spray.
Bake 8-10 minutes, flipping halfway through, until the bread is golden brown.
Meanwhile, preheat a large skillet over medium heat. Coat with cooking spray and add half the egg whites. The egg whites should coat the pan and create a thin layer. As the egg whites cook, gently lift the edges to allow the uncooked eggs to run underneath. Transfer the cooked egg whites to a cutting board and repeat with the remaining egg whites.
Slice each set of egg whites into 8 equal pieces.
Assemble the sandwiches:

Serving Size: 16 sandwiches; 1 per person

Number of Servings: 16

Recipe submitted by SparkPeople user SPARK_RECIPES.

Number of Servings: 16


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