November Recipes

Sheet Pan Egg White Breakfast Sandwiches

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Layers of Sheet Pan Egg White Breakfast Sandwiches flying apart on a blue background
Hands On:
15 minutes
Total Time:
35 minutes


  • 1 (32-oz.) container Hy-Vee 100% egg whites
  • 2 clove(s) garlic, minced
  • ½ tsp Hy-Vee baking powder
  • ¼ tsp coarsely ground Hy-Vee black pepper
  • ½ medium yellow onion, sliced
  • 1 cup Hy-Vee fresh tomato basil bruschetta topping, drained
  • 1 cup tightly packed fresh basil , cut into thin strips
  • 1 cup lightly packed arugula
  • 4 slice(s) hickory smoked uncured turkey bacon, halved crosswise and cooked
  • 1 large tomato, cut into 8 slices
  • ½ medium avocado, seeded, peeled and thinly sliced
  • 2 (8.8-oz.) pkgs. Mikey’s gluten & grain free English muffins, thawed, split and toasted
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Preheat oven to 425°. Spray a 15x10x1-inch baking pan with nonstick spray.
Whisk together egg whites, garlic, baking powder, and pepper in a large bowl until frothy. Pour into prepared pan. Top with bruschetta topping, onion, and basil strips. Bake for 18 to 20 minutes or until are set in center. Cut into 8 rectangles.
To serve, layer arugula, egg rectangles, turkey bacon, tomato, and avocado on English muffin bottoms. Place remaining muffins on top of sandwich.

Nutrition Facts

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 17g 22%
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 90mg 30%
Sodium: 758mg 33%
Total Carbohydrate: 11g 4%
Dietary Fiber: 5g 18%
Sugars: 3g 6%
Protein: 23g 46%

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