This delicious Egg White and Turkey Bacon Muffin is a quick breakfast and is perfect to grab-and-go on the way to work. In less than 10 minutes, you can have these assembled for the week and in the fridge and they are ready when you are. Totally customizable – eat them hot or cold, add your favorite goodies like cheese, veggies, seasonings or condiments – and you have a fast, healthy breakfast that is less calories than the scary clown fast food place!
Egg White and Turkey Bacon Muffin
- 4 English muffins
- 8 egg whites
- 8 slices turkey bacon
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- Cheese toppings, condiments, optional
Spray a medium size skillet with cooking spray and heat over medium-high heat.
Add the egg whites and allow to begin to set up in the bottom of the pan. When the eggs begin to cook, begin slowly scrambling the egg whites.
When the egg whites are still "wet" and not completely set, spread the eggs into an even layer and divide them into fourths. Using your spatula, arrange the eggs into a circular shape andpress each "patty" of eggs into the bottom of the pan and allow to sit for 30-45 seconds. Carefully, flip over each patty and let sit for an additional 30-45 seconds.
Season each egg patty with seasonings.
Split open, layer egg patty on one side of muffin. Set aside.
Cut each bacon strip in half (you should have 16 slices when done). In the same skillet, begin cooking the bacon. Continue cooking until desired crispness is achieved.
On top of egg, layer 2 slices of bacon. Replace muffin top. Flip sandwich over and place 2 slices of bacon on opposite side of egg patty.
Allow to cool slightly and wrap in aluminum foil for a quick grab-n-go breakfast.
Note: Reheat in microwave (without foil!) for 30 seconds or until hot.
Add toppings as desired. I recommend adding them after reheating for best flavor and taste. Nutrition calculated using a white muffin and no toppings or condiments.