Pre-heat oven to 350° and spray a 9x12" 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 453Calories 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.