Ingredients:

  • 8 large eggs
  • 2 cups liquid egg whites
  • 0.5 cup plain Greek yogurt
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 12 slices turkey bacon
  • 12 slices sharp white cheddar cheese
  • 2 cups fresh baby spinach, chopped
  • 12 whole wheat English muffins, split and toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 13x18 inch rimmed sheet pan with parchment paper and spray with non-stick cooking spray.
  2. In a large bowl, whisk together the large eggs, liquid egg whites, Greek yogurt, salt, pepper, and garlic powder until completely smooth.
  3. Pour the egg mixture into the prepared sheet pan. Sprinkle the chopped baby spinach evenly across the surface.
  4. Bake for 18–22 minutes until the center is set and no longer jiggles. Remove from oven and let cool completely.
  5. While eggs bake, cook the turkey bacon until crisp and toast the English muffins until golden brown to create a structural moisture barrier.
  6. Slice the cooled egg sheet into 12 equal squares. Assemble each sandwich by placing one egg square, one slice of turkey bacon, and one slice of cheese onto a toasted English muffin.
  7. Wrap each sandwich tightly in aluminum foil or parchment paper for storage in the refrigerator or freezer.