Gather your ingedients and pre-heat the oven to 350 degrees.

Coat one side of a large 2 burner griddle with cooking spray and turn to medium heat. Place the Canadian bacon on one side of the griddle and cook for about 5 minutes till the bacon starts to brown.

You should rotate the bacon so the pieces get an even crisp. Once the bacon slices are brown turn them to the other side.

Place the 4 muffin halves in a toaster and toast until they begin to brown.

Again over medium heat, heat the unused side of the griddle. Separate the egg whites from the egg yolks, placing the whites only on the griddle. You might want to use a spatula to form the egg whites into a roundish shape. Continue the same process with the rest of the egg whites.

Once the egg whites start to brown along the edges, turn. At this point the bacon should be browned and crispy. Turn off its flame. Now that you have turned the egg whites, you can season to your taste, with a little salt, pepper and garlic powder.

Top each egg white with 1 slice of Cheddar.

Wait 1-2 minutes and turn off the flame.

Take the toasted muffins and place on a cookie sheet. Place 1 slice of the bacon on the muffin. Now place the egg white and cheese on top of the bacon. Continue the same process with the remaining muffins. Place in the oven.

Wait about 5 minutes or until the cheese has melted.
Remove from oven and plate.

Top each muffin with a slice of tomato and garnish with the fresh basil.

Serve the 2 halves side by side as an open faced sandwich.

Each ingredient will stand out on its own. It is absolutely delicious.

This is a treat to serve your friends or family on weekends or those special mornings. It’s easy, so satisfying and you will be asked to make it over and over. TIP: The Cheddar cheese makes the taste stand out. Don’t scrimp and use a low fat cheese. Since you are not using much, go for the real deal. It WILL be worth it!