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Bacon and Egg White Breakfast Sandwiches

Yields1 Serving

Makes 16 sandwiches
 2 tbsp butter
 10 egg whites or 1 carton Egg Beaters 100% Egg Whites
 ½ tsp salt
 ¼ tsp pepper
 ¼ tsp garlic powder
 2-8 count packages refrigerated buttermilk biscuits
 16 slices thick cut bacon
 8 large slices American cheese
1

Melt butter in pan over medium heat.

2

Whisk together egg whites, salt, pepper and garlic powder.

3

Pour into heated pan and cook until done, stirring occasionally. Set aside to cool.

4

Bake biscuits according to package directions. Once cooled, slice in half.

5

Make bacon according to package directions. Once cooled, tear each piece in half. (My favorite way to make bacon is to bake it. Line a rimmed baking sheet with aluminum foil, place bacon on sheet and bake according to package directions. When bacon is done, place on paper towels to soak up extra grease.)

6

Break cheese slices into two pieces.

7

Now it is time to assemble sandwiches. Divide scrambled eggs among the biscuit bottoms. Next top with half a cheese slice and two pieces of torn bacon. Then put on biscuit top. Wrap each sandwich in aluminum foil and then divide wrapped sandwiches in labeled gallon freezer bags and freeze.

8

To reheat, remove the foil from the sandwich and wrap in a paper towel. Place on plate and microwave until warm, about 30-45 seconds. If time allows, reheat in 350 degree oven until warm. This is the best way to reheat them.

9

Enjoy!