05/19/2026
I have been loving breakfast sandwiches with a side of berries for the past little while. It’s easy to prep on the weekend and easy to pack on days I’m heading into the office.
Makes 6 breakfast sandwiches
Prepare a 9x13 pan with parchment paper “handles” and a bit of Pam cooking spray
Heat oven to 350 degrees F
4 eggs (I am going to use 6 large eggs next time I make this)
170g egg whites (I used carton “Simply egg whites”)
5 ounces of back bacon
2 tsp light tasting olive oil or coconut oil or Pam cooking spray
20g spring onion (2 onions), chopped
1 clove of minced garlic
1/2 package of chopped frozen spinach (thawed and most of the moisture squeezed out)
Salt and pepper and red pepper flakes (all to your taste)
1/2 red pepper (or other veggie you like such as zuchinni or broccoli)
6 English muffins
6 slices of light Swiss cheese
Chop the back bacon into small pieces and cook in frying pan 3 or 4 minutes. Set aside on a plate.
Add oil to the pan (or use Pam cooking spray or a non-stick pan) and add the onion and garlic and cook until fragrant, making sure you don’t burn the garlic. Add red pepper and/or other veggies and saute til a bit soft, about 3 minutes. Mix in the spinach. Add salt pepper and Red pepper, if you like it a bit spicy. Transfer to plate with the back bacon. Let cool 5 minutes.
In a large bowl, add the eggs and egg whites and beat until uniform. Add in the back bacon and veggies and pour into prepared baking dish.
Cook in preheated over until set, 25 to 30 minutes. Let cool. Cut into 6 even pieces. Store in air tight container in fridge for 3 days or freezer for up to 3 months.
To serve, toast English muffin, reheat egg portion in microwave @ 45 seconds. Add slice of cheese. Serve with your favorite fruit. I love a mix of blueberries and strawberries.
If egg portion is frozen, best method is to thaw in fridge overnight and then microwave, but you can experiment in microwave from frozen.
Macros for Egg portion only - 2.7g Carbs 5.4g Fat and 13.3g Protein
