spinach and sausage egg white breakfast sandwich

6 cups egg whites
1 large pkg frozen spinach(or two small ones)
2 tsp olive oil
1/2 cup chopped onions
2 cloves garlic
pinch red pepper flakes
1 pkg al fresco chicken sausage(4 links)
1/2 cup shredded pepperjack cheese
16 sandwich thins (2 packs approx 100 calories per sandwich)

defrost, and squeeze out all liquid from spinach. set aside. dice sausage links. set aside. mince garlic. chop onions. sautee onions in oil to translucent. add garlic, red pepper flakes, sautee 1 more minute. Add diced sausage links, sautee and allow sausage to get some color on various edges. Remove from heat, let it cool for a few minutes.

prepare pans while filling cools. line 8 tart pans with aluminum foil, if you have 16 you can do all at once. otherwise you can complete in two batches. If you don't have tart pans, you can use a deli thin sandwich bread as a template to make foil pans(remove bread before proceeding). be sure to place on a sheet pan for support. Spray foil pans with non stick spray.

distribute the spinach among the 16 tart pans. repeat with the filling and again with the cheese. pour approximately 3 oz of egg whites into each tart pan, being careful not to over fill. bake at 350 until eggs are fully set, about 30 minutes.



Number of Servings: 16

Recipe submitted by SparkPeople user SMPLGRL.