In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Add the minced garlic and sauté for about 30 seconds. Pour in the liquid egg whites, then add the chopped spinach and sliced mushrooms. Gently scramble the ingredients together until the egg whites are fully cooked. Season with salt and pepper to taste. Sprinkle the shredded Cheddar cheese over the egg mixture, cover the skillet, and remove it from the heat. Heat the Bridgford Biscuits according to the case directions, then cut each biscuit in half. Divide the cooked egg mixture evenly among the biscuits to make breakfast sandwiches.

Yield: 12 Biscuit Sandwiches. Each sandwich provides 2 oz. equivalent grain servings.