Bacon Breakfast Scramble Sandwich

Mornings can be hectic, that’s why I like to have breakfast sandwiches like this Bacon Breakfast Scramble Sandwich ready to go! If you have these prepped you can pop them into the toaster oven for 2 minutes, wrap it in a paper towel and run out the door with breakfast in hand!

Ingredients to make Bacon Breakfast Scramble Sandwich

  • 12 slices Bacon
  • 6 Large Whole Eggs
  • ½ cup Liquid Egg Whites (about 4 ounces)
  • ¼ tsp Garlic Powder
  • ¼ tsp Black Pepper
  • ½ Red Onion diced, (about 100 grams)
  • 2 cloves Fresh Garlic diced, (about 10 grams)
  • 12 Cherry Tomatoes diced, (about 90 grams)
  • 2 cups Baby Spinach (about 100 grams)
  • ¼ cup Fat-Free Ricotta Cheese (about 40 grams)
  • 6 Sandwich Thins, Multigrain
  • 6 slices Havarti Cheese (about 156 grams)

Instructions

  1. Pre-heat oven to 350° and spray a 9×12″ baking dish with non-stick spray
  2. Cook your bacon to your desired doneness. You can do this however you like: on the stovetop or in the oven.
  3. While the bacon is cooking in a medium mixing bowl whisk together your whole eggs with your liquid egg whites. Season with garlic powder and black pepper. Then set this bowl aside until later.
  4. Heat a large saute pan to medium-low heat. Add your red onions and garlic to the pan, and cook for about 3-4 minutes, just enough to soften some. Then add your cherry tomatoes and baby spinach to the pan. Toss until the spinach has wilted.
  5. Once your veggies are lightly cooked and the spinach wilted spread them across the bottom of your baking dish in an even layer.
  6. Now pour your egg mixture over top of the veggie and spinach. Make sure the egg mixture is evenly distributed.
  7. Add your ricotta cheese into the baking pan, dropping ½ tsp amounts of cheese randomly throughout the pan. Place your pan in the oven and bake for 20 minutes at 350°.
  8. You’ll know when the eggs are done once the eggs have fluffed up, the sides look like they are starting to turn golden brown, and the eggs should no longer look runny.
  9. While the eggs are in the oven toast your sandwich thins. However, if you are meal-prepping these, do not toast the bread just yet. You will want to toast the entire sandwich whole when you actually go to eat the sandwich. A toaster oven works best, but the microwave is fine, your bread just won’t be toasted. Or you can microwave the egg, cheese, and bacon and use a toaster to toast the bread separately, and then reassemble!
  10. Once the eggs are done remove them from the oven. While in the pan, cut your eggs into 6 squares. (I used circle biscuit cutters, but only for photo purposes.)
  11. Now assemble your sandwiches: Start with the bottom half of your sandwich thins, then 1 serving of your eggs, then a slice of cheese, then 2 slices of bacon, and top with your other half of the sandwich thin. The heat from the toasted sandwich thins and the egg will melt the cheese!
  12. Serve and enjoy!
Bacon Breakfast Scramble Sandwich
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Keyword: Bacon, Breakfast Sandwich, Eggs
Servings: 6

Bacon Breakfast Scramble Sandwich

Ingredients

  • 12 slices Bacon
  • 6 Large Whole Eggs
  • ½ cup Liquid Egg Whites (about 4 ounces)
  • ¼ tsp Garlic Powder
  • ¼ tsp Black Pepper
  • ½ Red Onion diced, (about 100 grams)
  • 2 cloves Fresh Garlic diced, (about 10 grams)
  • 12 Cherry Tomatoes diced, (about 90 grams)
  • 2 cups Baby Spinach (about 100 grams)
  • ¼ cup Fat Free Ricotta Cheese (about 40 grams)
  • 6 Sandwich Thins, Multigrain
  • 6 slices Havarti Cheese (about 156 grams)

Instructions

  • Pre-heat oven to 350° and spray a 9×12" baking dish with non-stick spray
  • Cook your bacon to your desired doneness. You can do this however you like: on the stove-top or in the oven.
  • While the bacon is cooking in a medium mixing bowl whisk together your whole eggs with your liquifd egg whites. Season with garlic powder and black pepper. Then set this bowl aside until later.
  • Heat a large saute pan to medium-low heat. Add your red onions and garlic to the pan, and cook for about 3-4 minutes, just enough to soften some. Then add your cherry tomatoes and baby spinach to the pan. Toss until the spinach has wilted.
  • Once your veggies are lightly cooked and the spinach wilted spread them across the bottom of your baking dish in an even layer.
  • Now pour your egg mixture over top of the veggie and spinach. Making sure the egg mixture is evenly distributed.
  • Add your ricotta cheese into the baking pan, dropping ½ tsp amounts of cheese randomly throughout the pan. Place your pan in the oven and bake for 20 minutes at 350°.
  • You'll know when the eggs are done once the eggs have fluffed up, the sides look like they are starting to turn golden brown, and the eggs should no longer look runny.
  • While the eggs are in the oven toast your sandwich thins.
    However, if you are meal prepping these, do not toast the bread just yet. You will want to toast the entire sandwich whole when you actually go to eat the sandwich. A toaster oven works best, but the microwave is fine, your bread just won't be toasted. Or you can microwave the egg, cheese, and bacon and use a toaster to toast the bread separately, and then reassemble!
  • Once the eggs are done remove them from the oven. While in the pan, cut your eggs into 6 squares. (I used circle biscuit cutters, but only for photo purposes.)
  • Now assemble your sandwiches: Start with the bottom half of your sandwich thins, then 1 serving of your eggs, then a slice of cheese, then 2 slices of bacon, and top with your other half of the sandwich thin. The heat from the toasted sandwich thins and the egg will melt the cheese!
  • Serve and enjoy!

Macro Nutrition

Nutrition Facts
Bacon Breakfast Scramble Sandwich
Amount Per Serving
Calories 453 Calories from Fat 179
% Daily Value*
Fat 19.9g31%
Saturated Fat 9.5g59%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.5g
Cholesterol 269mg90%
Sodium 1001.2mg44%
Potassium 536.3mg15%
Carbohydrates 36.9g12%
Fiber 5.1g21%
Sugar 6.5g7%
Protein 31.1g62%
Vitamin A 132.5IU3%
Vitamin C 32.9mg40%
Calcium 36.7mg4%
Iron 14.2mg79%
* Percent Daily Values are based on a 2000 calorie diet.

Macro Adjustments:

Below outlines the items in each macro group that are easily adjustable to meet your specific macros.

Fat:

Egg Yolk, Bacon, and Cheese are the sources of fat. To decrease the fat you could remove the slice of Havarti cheese, one or both slices of bacon, and you could even use only egg whites instead of whole eggs.

Carbohydrates:

The sandwich thin is the main carb. You could increase the carbs by using regular whole grain bread instead of a sandwich thin, almost doubling the carbs. Or you can reduce the carbs by using a slim wrap or no bread at all and just enjoying the eggs and bacon!

Protein:

Eggs are the main source of protein, specifically, the egg whites. You can easily increase or decrease the amount of protein by adjusting the amount of egg white liquid used.

Meal Prep:

Yes, this is a great breakfast for meal prepping and will last in the fridge for up to 6 days.

Freezer Friendly:

Yes, you can freeze this recipe for up to 6 months in an airtight container.


If you love breakfast on the go like these Bacon Breakfast Scramble Sandwiches then you are going to want to try these:

Apple Carrot Sunshine Muffins
Sunshine Muffins
Banana-Oat-Fig-Bowl
Banana Oat Fig Bowl
Greek Breakfast Scramble
Greek Breakfast Scramble

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