High Protein & Veggie Breakfast Sandwiches

High Protein & Veggie Breakfast Sandwiches

Ingredients: Makes 5 Sandwiches

• 5 Light English muffins

• 1 carton egg whites (or 10 eggs)

• 5 slices Canadian turkey bacon

• 1 red bell pepper, finely diced

• ¼ red onion, finely chopped

• 1 bunch green onions, finely chopped

• 1 bag shredded Parmesan cheese

• 1 clove garlic, finely grated

• 1 tsp olive oil

• Olive oil spray

• Black pepper (to taste)

• Optional: whipped cream cheese

Instructions:

1. Preheat oven to 350°F.

2. Heat olive oil in a pan over medium-high heat. Sauté onion and garlic until fragrant, then add bell pepper and cook until browned. Set aside.

3. Spray 10 egg mold slots with olive oil spray. Fill each slot almost to the top with egg whites (about ¼ cup) or use 1 egg per slot. 

4. Evenly distribute the cooked veggies into the molds (about 1 tbsp each).

5. Add green onions (~1 tsp), Parmesan (~ 2 tbsp), and black pepper to taste.

6. Place turkey bacon on a foil-lined baking sheet.

7. Bake eggs and bacon for 15–20 minutes or until eggs are set and bacon reaches desired crispness.

8. Let cool and store in separate airtight containers.

Assembly:

1. Toast English muffins to desired crispness.

2. Reheat egg bites and turkey bacon in the microwave (30–60 seconds).

3. Spread cream cheese on the muffins (~ 1 tsp), assemble the sandwiches, and enjoy!

Macros (per sandwich): 270 kcal, 27 g/pro, 31 g/carbs, 7 g/fat, 8 g/fiber