I woke up this morning with a craving for a cafe-style bacon, egg and cheese breakfast sandwich. This is a surprisingly good substitute, which is meatless, gluten/dairy free and is really yummy! I whipped it up in minutes. It’s an easy breakfast for those days when you’re on the go. Note that I do make it with organic, free range egg whites.
1/3 Cup Egg Whites
2-3 Slices of Smoky Maple Bacon tempeh, (slices cut in half)
Daiya Mozzarella Shreds
2 Slices of GF Bread, (Canyon Bakehouse, 7Grain)
Earth Balance Buttery Spread
Salt/Pepper to taste
Set Bread in the toaster to dark, and melt Earth Balance in frying pan over medium-high heat. Add the tempeh and cook till browned on one side. Flip the tempeh and move to one side of the pan. One the other side, (pan slightly tilted up), add the egg whites. Sprinkle the egg with salt and pepper to taste and when it’s thoroughly cooked, reduce heat to low and sprinkle the mozzarella on top of the egg whites. Cover the pan to let the heat melt the shreds. By this time, the toast should be done, so spread the slices with a thin layer of just mayo and assemble – toast, tempeh, egg white & melted Daiya, toast. Slice in half and dig it, baby. 🙂