Egg-White Omelet & Turkey Bacon Sandwich

This is a healthy and very yummy take on a traditional bacon, egg and cheese sandwich. Trust me, you won't miss a thing.

Ingredients:
- 1 English muffin
- 1 egg white
- 1/4 onion, diced
- 1/2 slice provolone cheese
- 3 slices turkey bacon
- olive oil
- salt
- pepper

To Make:
in a saute pan, heat the olive oil and saute the onions for 3 minutes until they are starting to brown, medium high heat. Beat the egg white until it starts forming bubbles and gets airy.

Put the English muffin in the toaster.

Dump the beaten egg white into the hot pan with the onions, season with salt and pepper and cover the pan. Reduce to medium heat. Leave covered for 2 minutes. Uncover and fold egg whites in half. Remove from stove and top with slice of provolone cheese. In the same pan, heat the turkey bacon until golden.

Place the egg and cheese on the English muffin and top with turkey bacon.

Serve immediately.

Ham & Egg Brunch Sandwich

This sandwich works especially well if you have left over Honey Baked Ham or something of that sort.

Ingredients:
- Bagel, any variety
- 1 egg
- several hunks of ham
- 2 slices provolone cheese
- oil
- salt
- pepper

To Make:
Drizzle the oil into a small pan and throw in the ham hunks. Once the pan is hot, crack the egg into the pan and cook for 2-3 minutes on each side, just so that the inside is still a bit runny. Stir the ham around so it gets a bit browned.

Toast the bagel and as soon as it comes out of the toaster, place a piece of sliced provolone cheese on each bagel half.

Season the egg with salt and pepper before removing from the pan. Place the egg directly onto a half of bagel over top the cheese. Arrange the ham over top. Put the halves together and enjoy!

Egg and Hot Dog breakfast sandwich

So what could be better in the morning that a straight-up hot dog and egg sandwich? Add some greens and tomatoes and this sandwich will keep you satisfied until dinner!

Ingredients:
- 2 hot dogs
- 1 egg
- sesame seed bun (or your choice of bread)
- 1/2 tomato
- 8 fresh spinach leaves
- olive oil
- salt
- pepper

To Make:
Slice the hot dogs longways down the middle and then again sideways to create 8 pieces of hot dog.

Drizzle some olive oil into a small saute pan and saute the hot dogs on medium-high heat for about 2 minutes. Crack the egg directly over top of the hot dogs and cook for 2 minutes. Using a spatula, gently flip the egg over to the other side and cook for another 1 minute (or longer depending on how done you like your egg). Season lightly with salt and pepper.

Toast the bun.

Arrange the hot dog and egg mixture on the bottom of the bun. Top with fresh spinach leaves and freshly diced tomatoes.