Bagel Thin Egg White Breakfast Sandwich Recipes

Steps:

• Heat a griddle over medium heat.
• Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes.
• While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board.
• Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces.
• To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve.

Steps:

• Toast bagel thins.
• In a small skillet over medium heat, cook egg whites (almost like you would cook a fried egg - I cooked them two egg whites at a time).
• Top the bottom half of each bagel thin with an equal amount of spinach, egg whites, tomato slices, avocado slices, mozzarella cheese, tomatillo salsa. Top with the other half of the bagel thin.