Breakfast

Open-Faced Breakfast Sandwich

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Preparation & Serving

Details

  • Prep: 20 Minutes
  • Cook/Bake: 8 Minutes
  • Serves: 4

Ingredients:

  • ½ cup Giant Eagle Lowfat Plain Yogurt
  • 2 tsp. Fresh Chives and/or Dill, chopped
  • 8 Slices Turkey Bacon
  • Giant Eagle Olive Oil Cookin Spray
  • 2 cups Egg Substitute
  • 1 Garlic Clove, finely chopped
  • 1 Green Onion, sliced (about 2 tbsp.)
  • 1 Small tomato, diced (about ½ cup)
  • ½ cup Giant Eagle Shredded Mild Cheddar 2% Cheese
  • ¾ tsp. Market District Italian Seasoning
  • 4 Slices Giant Eagle Multi-Grain Bread
  • Zero-Calorie Butter Spray
  • ½ Medium Avocado, peeled, pitted and thinkly sliced

Instructions:

  • Step 1
    In small bowl, stir together yogurt and chives. In large skillet, cook bacon over medium heat 8 minutes or until crisp. Cut each slice crosswise in half.
  • Step 2
    Meanwhile, spray separate large skillet with nonstick cooking spray. Add egg substitute and cook over medium heat 3 minutes, stirring occasionally with heat-proof rubber spatula. Fold in garlic, onion, tomato, cheese and seasoning blend. Toast bread and lightly spray with butter spray.
  • Step 3
    To serve, place 1 piece of toast on each of 4 serving plates; top each with 4 half slices of bacon. Evenly spoon egg substitute mixture over bacon, and top each with ¼ of the avocado slices and 1 tablespoon yogurt mixture.

Approximate nutritional values per serving: 311 Calories, 12g Fat (3g Saturated), 29mg Cholesterol, 701mg Sodium, 28g Carbohydrates, 5g Fiber, 6g Sugars, 26g Protein