Turkey Bacon And Egg White Sandwiches

By Tasty · 20 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Lightly grease an 8-inch square nonstick baking dish with cooking spray.
2. Pour in the egg whites, then sprinkle with the salt and pepper.
3. Bake for 18–20 minutes, until the eggs are just set and the edges pull slightly away from the dish.
4. Meanwhile, heat a large nonstick skillet over medium heat. Add the turkey bacon and cook, turning occasionally, about 3 minutes per side, until crispy and browned. Drain on a paper towel-lined plate.
5. Remove the eggs from the oven and let cool for 2 minutes, leaving the oven on. Cut into 6 squares, or cut 6 circles with a round cookie cutter. Set aside.
6. Arrange the English muffin halves cut side up on a parchment-lined rimmed baking sheet. Brush the cut sides with the melted butter and bake at 350°F for 5–6 minutes, until light golden (or air-fry at 350°F).
7. Place a cheese slice on the bottom half of each muffin, then top each with an egg piece and a bacon slice. Add the muffin tops.
8. Let the sandwiches cool completely at room temperature for 10–15 minutes.
9. Wrap each cooled sandwich tightly in parchment paper and store in a freezer-safe bag or airtight container: up to 3 days in the fridge or up to 2 months in the freezer.
10. To reheat from frozen, unwrap and microwave on HIGH for 1½–2 minutes, until heated through (or air-fry at 350°F for 15–20 minutes, until hot and the cheese has melted).

Summarized from Tasty's video. Watch it for the details.

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