High-Protein Egg White & Turkey Bacon Breakfast Wrap

Ingredients

• 136g Egg white
• 84g Raw mild turkey breakfast links
• 30g Baby spinach
• 20g Raw jalapeno peppers, seeded
• 64g Whole-wheat bread

Method

1. 1Cook the turkey bacon links first. Heat a non-stick skillet or griddle over medium-high heat and add the 3 turkey bacon links. Cook for 3-4 minutes per side until browned and crispy. Transfer to a paper towel-lined plate to drain excess fat.
2. 2While the bacon cooks, prepare the egg whites. Pour the 4 egg whites into a bowl and beat gently until slightly foamy (about 30 seconds). Season lightly with salt and pepper if desired.
3. 3In the same skillet (no additional oil needed), pour the beaten egg whites and cook over medium heat for 3-4 minutes, stirring occasionally, until fully set and cooked through. The eggs should be fluffy but fully cooked with no liquid remaining.
4. 4Toast the 2 slices of whole wheat bread lightly in a dry skillet or toaster for 1-2 minutes until just warm and slightly crispy.
5. 5Assemble the wrap: Lay one slice of toasted whole wheat bread on a flat surface. Layer half the cooked scrambled egg whites down the center, top with 1.5 turkey bacon links (broken into pieces), a handful of fresh baby spinach, and a few sliced jalapeño pieces.
6. 6Carefully roll or fold the bread into a wrap, tucking in the sides as you go. Repeat with the second slice of bread for a second wrap, or fold the toast in half for an open-faced serving.
7. 7Serve immediately while warm. Pair with black coffee or water for an optimal bodybuilding breakfast.