Layers of Sheet Pan Egg White Breakfast Sandwiches flying apart on a blue background

Hands On:

15 minutes

Total Time:

35 minutes

Serves:

Ingredients

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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Preparation

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
Calories:		279
% 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%