Sheet Pan Breakfast Sandwiches

Servings: 3

Ingredients:

• 6 Eggs

• 1/2 cup eggwhites

• 1 large tomato (sliced)

• 1 cup Chicken Broth

• 2 slices Bacon (chopped)

• 2 cups Baby Spinach

• Salt & Pepper

• 3 tbsp light Mayo

• 3 tbsp ketchup

• Sriracha (optional)

• 6 slices Bread (toasted)

Directions:

• Preheat the oven to 350ºF (175ºC). Grease a rimmed baking sheet.

• Whisk the eggs, eggwhites, and broth together in a large bowl. Add the bacon, spinach, salt, and black pepper to the bowl.

• Pour the mixture onto the baking sheet and bake for 15 to 20 minutes or until the egg is cooked through.

• Spread the mayo, ketchup and sriracha on the toasted bread.

• Slice the sheet pan eggs into even servings and fold each serving into a rectangular shape to fit neatly onto the bread. Place the eggs and tomatoes onto the toasted bread and enjoy!

Nutritional Info:

• Protein: 26g

• Fat: 32g

• Carbs: 31g

• Fibre: 4g

• Cals: 495