There’s something about a breakfast sandwich I will ALWAYS have a soft spot for. This Tuscan Egg White Sandwich is a special twist on my basic favorite egg sandwich flavors. Do NOT skip out on the skinny basil garlic aioli. And keep extras around for chicken sandwiches or burgers for dinner. Trust me.
Another great thing about this sandwich is it’s made primarily with normal stuff you probably already have! And it’s quick. No special occasion needed to whip up this beauty.
How to Make Your Tuscan Egg White Sandwich
For the Breakfast Sandwich:
- Brioche hamburger bun*
- Liquid egg whites (225 g)
- Salt and Pepper
- Reduced-fat feta (14 g)
- Piece of bacon (I used the precooked from Costco at 2.5 fat per slice)
- Skinny basil garlic aioli (recipe below, 15 g)
- Tomato, sliced thin (25 g)
- Fresh basil
- Fresh arugula
For the Skinny Basil Garlic Aioli:
- Frozen Dorot garlic cubes
- Frozen Dorot basil cubes (or 2 tsp basil paste or minced fresh basil)
- Fat-free sour cream (greek yogurt or light mayo is fine too!)
- Pinch of salt and pepper
Start by cooking your piece of bacon with your preferred method. I just use the precooked and stick one in the microwave! You can whip up the skinny basil garlic aioli while the bacon is cooking. All you need to do is warm your frozen cubes in a bowl for 10-15 seconds (or you can thaw if you’ve got time), then stir in sour cream and a little bit of salt and pepper. Easy peasy!
Heat up your pan over medium-high heat with a light mist of cooking spray, and then add your egg whites with a bit of salt and pepper. You’ll want to let the whites cook undisturbed for a minute or two until bubbly. Then the “tricky” part — carefully flip the whole pancake of egg whites and/or fold it all on top of itself. It’s a lot of whites, but you can do it! It’s ok if it breaks, you just don’t want a big scramble that’s falling out of your bun. Top the warm whites with crumbled feta. Of course if you’re not into feta, use whatever cheese you love!
Toast up your bun so it’s warm. Load up the bottom bun with 1 Tbsp of basil garlic aioli. And finally, add your egg whites, bacon, tomatoes, a little fresh basil, and arugula. ENJOY.
Serving Suggestions
Any burger or kaiser bun will work for this breakfast sandwich. For this recipe I used and calculated a St Pierre brioche hamburger bun which has 4 fat, 27 carbs, 5 protein, and 160 calories.
If you’ve got it lying around because I’ve convinced you that you should, I’m sure this would be amazing with romesco sauce!
Similar Recipes
Looking for other options to add into your breakfast rotation? Give any of these macro-friendly and delicious breakfast recipes a try. They will not disappoint!
Quick and Easy Cuban Breakfast Sandwich – Lillie Eats and Tells
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Wanting more? Check out my cookbook, Lillie Eats and Tells Cookbook – Macro Friendly Recipes! And be sure to follow along on Instagram for macro friendly tips, tricks, recipes, and more!
Tuscan Egg White Sandwich
Ingredients
For the Breakfast Sandwich:
- 1 brioche hamburger bun*
- 1 cup liquid egg whites 225 g
- salt and pepper
- 2 Tbsp reduced-fat feta 14 g
- 1 slice of bacon I used the precooked from Costco at 2.5 fat per slice
- 1 Tbsp skinny basil garlic aioli 15 g
- tomato sliced thin (25 g)
- fresh basil
- fresh arugula
For the Skinny Basil Aioli
- 2 frozen Dorot garlic cubes
- 2 frozen Dorot basil cubes or 2 tsp basil paste or minced fresh basil
- 1/2 cup fat-free sour cream or you can use greek yogurt or light mayo
- Pinch of salt and pepper
Instructions
- Cook your piece of bacon with your preferred method. I just use the precooked and stick one in the microwave!
- Make your skinny basil mayo by warming your frozen cubes in a bowl for 20 seconds (or you can thaw if you’ve got time). Then stir in sour cream and a little bit of salt and pepper. Easy peasy!
- Heat a pan over medium-high heat and spray with a light mist of cooking spray. Pour in the egg white, sprinkle with a good pinch of kosher salt and a little cracked pepper. Let the whites cook undisturbed for a minute or two until bubbly. Then carefully flip the whole pancake of egg whites and/or fold it all on top of itself. It’s a lot of whites, but you can do it! It’s ok if it breaks, you just don’t want a big scramble that’s falling out of your bun. Top the warm whites with crumbled feta.
- Toast your bun in a pan. Top the bottom bun with 1 Tbsp of basil garlic aioli. Add your egg whites, bacon, tomatoes, a little fresh basil, and arugula. ENJOY.
Notes
Nutrition
Tried this recipe?
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How many servings does the Skinny Basil Garlic Aioli mak