Turkey Bacon Egg White Sandwich

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, pour in the egg whites and season with the salt and pepper.
2. Bake for 18–20 minutes, until the eggs are just set and pulling slightly away from the dish edges.
3. Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, about 3 minutes per side, until crispy and browned. Drain on paper towels.
4. Let the eggs cool for 2 minutes, keeping the oven on. Cut 6 squares, or 6 circles with a round cutter.
5. Place the split English muffins cut side up on a parchment-lined rimmed baking sheet and brush the cut sides with melted butter. Bake at 350°F for 5–6 minutes, until light golden (or air-fry at 350°F).
6. Put a cheese slice on the bottom half of each muffin, then add an egg piece and a bacon slice. Close with the muffin tops.
7. Let the sandwiches cool completely at room temperature for 10–15 minutes, then wrap each tightly in parchment.
8. Store in a freezer-safe bag or airtight container: up to 3 days in the fridge or up to 2 months in the freezer.
9. To reheat from frozen, unwrap and microwave on HIGH for 1½–2 minutes until hot throughout. 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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