Open-Faced Breakfast Sandwich

Ingredients:

• ½ cup Giant Eagle Lowfat Plain Yogurt
• 2 tsp. Fresh Chives and/or Dill, chopped
• 8 Slices Turkey Bacon
• Giant Eagle Olive Oil Cookin Spray
• 2 cups Egg Substitute
• 1 Garlic Clove, finely chopped
• 1 Green Onion, sliced (about 2 tbsp.)
• 1 Small tomato, diced (about ½ cup)
• ½ cup Giant Eagle Shredded Mild Cheddar 2% Cheese
• ¾ tsp. Market District Italian Seasoning
• 4 Slices Giant Eagle Multi-Grain Bread
• Zero-Calorie Butter Spray
• ½ Medium Avocado, peeled, pitted and thinkly sliced

Instructions:

• Step 1

  In small bowl, stir together yogurt and chives. In large skillet, cook bacon over medium heat 8 minutes or until crisp. Cut each slice crosswise in half.

• Step 2

  Meanwhile, spray separate large skillet with nonstick cooking spray. Add egg substitute and cook over medium heat 3 minutes, stirring occasionally with heat-proof rubber spatula. Fold in garlic, onion, tomato, cheese and seasoning blend. Toast bread and lightly spray with butter spray.

• Step 3

  To serve, place 1 piece of toast on each of 4 serving plates; top each with 4 half slices of bacon. Evenly spoon egg substitute mixture over bacon, and top each with ¼ of the avocado slices and 1 tablespoon yogurt mixture.