• Preheat oven to 300ºF. Generously oil a 13 x 9 inch baking dish. Set aside.

Bake the Egg White Rounds:

• Whisk together egg whites, coconut milk, and salt. Set aside.
  24 ounces carton egg whites, ¼ cup full-fat coconut milk, 1 ½ teaspoon sea salt
• Cut the bacon into small pieces. Fry in a heavy skillet until crispy.
  6 slices nitrate-free bacon
• Add the spinach and stir until wilted. Using tongs, let excess fat drip off for a few seconds before adding your bacon and spinach to the egg mixture.
  2 handfuls organic spinach
• Pour the egg mixture into the oiled baking pan.
• Bake for 20 minutes, until eggs are just set.
• Remove, cool, and cut into rounds using a wide mason jar lid or round cookie cutter.

Assemble Breakfast Sandwiches:

• Spread English muffins with ghee (optional) and place an egg white round on each one. Add cheese and wrap in foil. Refrigerate up to 4-5 days or freeze.
  8 gluten-free English Muffins, 8 slices cheese, ghee
• To reheat: use a toaster oven, regular oven, toaster, or microwave.

  Put the sandwiches open face or leave them wrapped in foil.

  If using the oven, preheat to 425ºF and place breakfast sandwich wrapped in foil into the oven. Bake for 8-10 minutes.

  For a more toasted English muffin with crispy edges, unwrap sandwich and open it up (egg on one half, cheese on the other) and broil for 3-5 mins until heated and crispy.

  If frozen, allow sandwich to thaw in the fridge overnight and follow the instructions above to reheat or leave it in the oven a little longer, about 30 minutes.