Mediterranean Breakfast Sandwiches

Ingredients

• 10 eggs

• 1 16oz container egg whites

• 8 oz feta cheese, crumbled

• 18 oz raw chicken breast

• 1/2 cup sun-dried tomatoes in oil, drained

• 1/2 tsp smoked paprika

• 1/2 tsp crushed red pepper

• 1/2 tsp salt

• 1/2 tsp dried sage

• 1/4 tsp allspice

• 2 tsp maple syrup

• 1 tbsp sun-dried tomato oil

• 8 o’doughs bagel thins

Instructions

1. Preheat the oven to 350°F. Whisk together the eggs and egg whites, then pour onto a parchment-lined baking sheet, spreading into a thin, even layer. Sprinkle crumbled feta on top and bake for 20 minutes, or until set.

2. While the eggs are baking, combine the chicken, sun-dried tomatoes, smoked paprika, crushed red pepper, salt, dried sage, allspice, maple syrup, and sun-dried tomato oil in a food processor. Pulse until the chicken is ground. If using pre-ground chicken breast, mix in the seasonings by hand.

3. Shape the mixture into 8 even patties. Heat a pan over medium heat and, working in batches, sear the chicken patties until golden brown and cooked through, about 5-6 minutes per side.

4. When the eggs are done baking, remove from the oven and cut into 8 even pieces.

5. Assemble the sandwiches by placing a chicken patty on one half of a bagel thin, topping it with a piece of the baked egg mixture, and closing with the other half of the bagel thin. Wrap each sandwich in foil or parchment paper and place in the freezer until ready to eat.

6. To reheat, bake in the oven at 350°F for 20 minutes. If reheating from frozen, bake at 350°F for 40 minutes.

Serves: 8 Time: 35 minutes Calories: 445 Protein: 37g Carbs: 33g Fat: 18g