NUTRITION

SERVINGS

INGREDIENTS

2 slice sprouted grain bread

1 slice center-cut bacon

1 large egg

0.5 cup liquid egg whites

0.5 oz sharp cheddar cheese

1 cup baby spinach

2 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the center-cut bacon in a cold skillet and heat to medium, cooking until the fat renders and the strips are perfectly crispy.

• 2

  Remove the bacon to a paper towel to drain, then discard most of the fat from the skillet, leaving just a light coating.

• 3

  In a small bowl, whisk together the whole egg, liquid egg whites, sea salt, and black pepper until well combined.

• 4

  Pour the egg mixture into the skillet and cook over medium-low heat, folding the edges inward to create a square patty shape.

• 5

  While the eggs cook, toast the sprouted grain bread slices until golden and firm.

• 6

  In a small ramekin, stir together the nonfat Greek yogurt and Dijon mustard to create a creamy, tangy spread.

• 7

  Spread the yogurt mixture onto one slice of toast, then layer on the fresh baby spinach.

• 8

  Place the cooked egg patty on top of the spinach, followed by the sharp cheddar cheese and crispy bacon strips.

• 9

  Top with the second slice of toast and slice diagonally to serve while the cheese is melting.