Egg, Cheddar And Spinach Breakfast Bagel With Bacon

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   1. In a large skillet, cook the bacon over medium heat until crisp, turning once. Remove from the pan and leave to drain on a paper towel.

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   2. If the pan has a large volume of grease, drain until just a thin layer of oil remains. Reduce heat to medium-low.

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   3. In a bowl, whisk the egg whites until slightly foaming. Pour into the egg whites into the pan and sprinkle with a pinch of salt and pepper.

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   4. In the other half of the pan, place the spinach leaves and allow them to begin to wilt. Gently stir.

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   5. After about 3 minutes, the egg white should be set on one side. If it is cooking too fast, reduce the heat. Using a spatula, carefully flip the egg white to cook the other side.

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   6. Place the sauteed spinach in the middle of the egg white and top with cheese. Fold the ends over the filling and allow the heat to melt the cheese.

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   7. While the filling is finishing, lightly toast the bagel.

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   8. To construct your sandwich, layer the egg white filling on the bottom half of the bagel, followed by the cooked bacon and then topped with the bagel cap.

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   9. Eat immediately!

* Per serving · 4 servings · Values may vary.