Egg White & Veggie Sandwich
Egg White & Veggie Sandwich
| 12 (2.25 oz) | Bridgford Biscuits, thawed – Buttermilk, Grain Waiver, or Whole Wheat |
| 2 | garlic cloves, minced |
| 3 cups | liquid egg whites |
| 2 cups | fresh spinach, washed thoroughly and finely chopped |
| 1 cup | fresh mushrooms, sliced |
| 1 ½ cups | shredded Cheddar cheese |
| Olive oil | |
| Salt and pepper |
In a large skillet on medium high heat, heat 2 tablespoons of oil. Add garlic and saute for 30 seconds. Pour in egg whites. Add spinach and mushrooms. Gently scramble ingredients together until egg whites are cooked. Season with salt and pepper. Sprinkle with cheese; cover and remove from heat. Heat Bridgford Biscuits according to case directions. Cut Bridgford Biscuits in half. Divide cooked egg mixture between biscuits to make breakfast sandwiches.
Yield: 12 Biscuit Sandwiches. Each sandwich has 2 oz. equivalent grain servings.