Turkey Bacon & Egg White Sandwich Recipe

Prepare English muffins

Split the 2 English muffins and lightly toast them in a toaster or under a broiler until golden. If desired, spread 1 tsp butter or margarine on the cut sides while still warm.

Cook turkey bacon

Heat a nonstick skillet over medium heat. Add the 4 slices of turkey bacon and cook 3–4 minutes per side (or according to package instructions) until browned and heated through. Transfer to a paper towel–lined plate to drain.

Cook egg whites

In a small bowl, combine the egg whites (equivalent of approximately 3 whole eggs' whites, measured as 6 tbsp) with 2 tbsp water, a pinch of kosher salt, and a pinch of black pepper. Whisk briefly to combine. Spray the same skillet with cooking spray (or add 1 tsp oil) and wipe to medium-low heat. Pour the egg-white mixture into the skillet and let sit undisturbed for 15–20 seconds, then gently stir or fold with a spatula to make soft curds. Cook 1–2 minutes until set but still moist. Alternatively, pour into a round egg ring for a sandwich-shaped patty and cook until set on both sides, flipping once with a spatula.

Assemble sandwich

Place 1 slice white cheddar on the bottom half of each toasted English muffin. Top each cheese slice with half the cooked egg whites, then 2 slices of turkey bacon per sandwich. If using, add a small handful of baby spinach on top of the bacon. Close with the muffin tops so the residual heat melts the cheese slightly.

Serve

Serve immediately with optional hot sauce or ketchup on the side, or add a drizzle directly on the egg whites to taste.

If using baby spinach, you can place it raw in the sandwich (it will wilt slightly from heat) or briefly sauté 30 seconds in the skillet after removing the bacon for a softer texture. Add hot sauce or ketchup to taste.