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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!
