Brunch

Bacon, Egg and Avocado Breakfast Sandwich is for Breakfast.

Bacon, Egg and Avocado Breakfast Sandwich takes 15 minutes to prepare.

Bacon, Egg and Avocado Breakfast Sandwich takes 15 minutes to cook.

Bacon, Egg and Avocado Breakfast Sandwich makes 16 servings.

The ingredients for Bacon, Egg and Avocado Breakfast Sandwich are:

1 baguette (16 ounces), sliced into 32 pieces
2 cups liquid egg whites
8 slices reduced-sodium bacon, cut in half, cooked
2 avocados, pit removed and sliced (each half should yield four slices)
4 slices reduced-fat Cheddar cheese, cut into quarters

Here is how you make Bacon, Egg and Avocado Breakfast Sandwich:

Preheat oven to 350 F. Spread the baguette slices on a baking sheet and spritz with cooking spray. Bake 8-10 minutes, flipping halfway through, until the bread is golden brown. Meanwhile, preheat a large skillet over medium heat. Coat with cooking spray and add half the egg whites. The egg whites should coat the pan and create a thin layer. As the egg whites cook, gently lift the edges to allow the uncooked eggs to run underneath. Transfer the cooked egg whites to a cutting board and repeat with the remaining egg whites. Slice each set of egg whites into 8 equal pieces. Assemble the sandwiches: Serving Size: 16 sandwiches; 1 per person Number of Servings: 16Recipe submitted by SparkPeople user SPARK_RECIPES.

The nutritional information for Bacon, Egg and Avocado Breakfast Sandwich is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 166.2

• Total Fat: 7.5 g
• Cholesterol: 9.1 mg
• Sodium: 152.8 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 3.0 g
• Protein: 9.9 g