NUTRITION

SERVINGS

INGREDIENTS

1 whole high-protein bagel

4 slice uncured turkey bacon

2 tbsp Greek yogurt cream cheese

1 tbsp fruit-sweetened raspberry jam

2 large pasture-raised egg whites

1 tsp grass-fed ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the strips are crispy and golden.

• 2

  While the bacon cooks, whisk the egg whites with sea salt and black pepper in a small bowl.

• 3

  Remove the bacon from the skillet and set aside; add the ghee to the same pan and scramble the egg whites until light and fluffy.

• 4

  Slice the high-protein bagel in half and toast until the edges are slightly browned and crisp.

• 5

  Spread the Greek yogurt cream cheese evenly over the bottom bagel half and the raspberry jam over the top half.

• 6

  Layer the fresh baby spinach, scrambled egg whites, and crispy turkey bacon onto the bottom half of the bagel.

• 7

  Place the top half of the bagel over the bacon to close the sandwich and serve immediately.