Healthy Make-Ahead Egg & Cheese Breakfast Sandwiches

Ingredients

• 4 slices turkey bacon chopped
• ½ cup diced bell pepper optional
• ¼ cup diced onion optional
• 16 oz 2 cups egg whites (or 8 large whole eggs)
• 2 cups chopped baby spinach fresh
• Salt and pepper to taste
• 8 slices cheddar or American cheese
• 8 Whole Wheat sandwich thins or English muffins or croissants or bagels, or 90 second Keto Bread*
• Butter or oil for greasing pan

Instructions

1. Pre-heat oven to 350F. Grease a 9x13’’ pan with butter or oil; Set Aside.
2. Heat 1 teaspoon oil in a large pan over medium-high heat. Add the bacon and cook for 1 minute. Add the bell pepper and onion; (at this point you can also add your favorite chopped veggies along with the bell pepper and onion) cook 2 minutes or until tender. Remove from heat.
3. Add egg whites (or whole eggs) to a large mixing bowl. Add the chopped spinach, cooked bacon and bell pepper mixture, and a pinch of salt and pepper. Whisk or stir with a fork until mixed through.
4. Transfer the egg and vegetable mixture into the greased dish. Bake the eggs for about 25-30 minutes, or until the center is set and the outer edges are slightly browned. Cool for 5-10 minutes then slices into 8 equal portions.
5. To Assemble sandwiches: Add a slice of egg and a slice of cheese to each wheat thin and wrap with foil or plastic wrap. Transfer sandwiches to a gallon sized freezer bag. Freeze for up to 2 months.
6. To reheat: Unwrap sandwich and microwave for 1.5 -2 minutes or until heated through and cheese is melted. Alternatively, microwave for 1 Minute then heat in the toaster oven to crisp up the bread.