Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
For the Breakfast Sandwich:
1brioche hamburger bun*
1cupliquid egg whites225 g
salt and pepper
2Tbspreduced-fat feta14 g
1sliceof baconI used the precooked from Costco at 2.5 fat per slice
1/2cupfat-free sour creamor you can use greek yogurt or light mayo
Pinchof salt and pepper
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.
*Any burger or kaiser bun will work, but for this recipe I used and calculated a St Pierre brioche hamburger bun which has 4 fat, 27 carbs, 5 protein, and 160 calories.MFP: “Lillie Eats and Tells Tuscan Breakfast Sandwich”