One of my favorite things to order at Starbucks is the Egg White & Turkey Bacon breakfast sandwich. It tastes good, good on protein, and low in calories. I personally am not a huge fan of the taste of egg whites so this is my spin on it. Feel free though to keep it closer to the original if that’s better for you. You do you.
Ingredients
Directions
- Cook the turkey bacon according to the package directions until browned and crisp. Set aside.
- While the bacon cooks, heat a nonstick skillet over medium heat. Crack in the egg and cook until the white is fully set and the yolk reaches your preferred doneness.
- Split and toast the English muffin.
- Place the egg on the bottom half of the English muffin and top with the reduced-fat cheddar cheese.
- Add the turkey bacon.
- Top with the other half of the English muffin and serve.
Macros
Calories: ~330 kcal
Protein: ~27 g
Carbohydrates: ~29 g
Fat: ~13 g
Compare this to the Starbucks version, which is 260 calories and 17 grams of protein. I personaly don’t mind swapping 70 calories for 10 grams of protein.
The way I store these is to wrap one in butcher paper and stick that into a sandwich ziplock and throw it in the freezer. When I’m ready to eat, I pop it in the microwave for a minute and a half and it’s good to go.