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Delicious avocado and turkey bacon breakfast sandwiches on a rustic table, stacked high with egg whites, avocado, and melty cheese.

Avocado and Turkey Bacon Breakfast Sandwiches

Protein-packed "Mommy McMuffins": whole wheat English muffins layered with turkey bacon, a wedge of cooked egg whites, ripe avocado and provolone, warmed in the toaster oven until the cheese melts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 sandwiches
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup egg whites about 6 eggs, or carton egg whites
  • 4 slices precooked turkey bacon
  • 4 whole wheat English muffins split
  • 1 ripe avocado 8 slices
  • salt and freshly cracked pepper
  • 2 slices provolone cheese halved
  • chipotle mayo optional

Method
 

  1. Cook the egg whites in a small pan over medium heat, undisturbed, 2-3 minutes until set. Flip and cook 2 minutes more. Slide out in one round and cut into quarters.
  2. Warm the turkey bacon in the microwave about 1 minute (or crisp it in the oven). Cut each slice in half.
  3. Lay the split English muffins on a toaster oven tray (or heat the oven to 375°F). Layer two bacon halves on each bottom half; add chipotle mayo if you like a kick.
  4. Top with an egg white quarter and two slices of avocado. Sprinkle the avocado with salt and pepper and lay half a slice of provolone on top.
  5. Add the muffin tops and bake 3-5 minutes, just until the cheese melts.

Notes

Full of protein and healthy fats to keep you going all morning.