Spray a medium size skillet with cooking spray and heat over medium-high heat.

Add the egg whites and allow to begin to set up in the bottom of the pan. When the eggs begin to cook, begin slowly scrambling the egg whites.

When the egg whites are still "wet" and not completely set, spread the eggs into an even layer and divide them into fourths. Using your spatula, arrange the eggs into a circular shape andpress each "patty" of eggs into the bottom of the pan and allow to sit for 30-45 seconds. Carefully, flip over each patty and let sit for an additional 30-45 seconds.

Season each egg patty with seasonings.

Split open, layer egg patty on one side of muffin. Set aside.

Cut each bacon strip in half (you should have 16 slices when done). In the same skillet, begin cooking the bacon. Continue cooking until desired crispness is achieved.

On top of egg, layer 2 slices of bacon. Replace muffin top. Flip sandwich over and place 2 slices of bacon on opposite side of egg patty.

Allow to cool slightly and wrap in aluminum foil for a quick grab-n-go breakfast.

Note: Reheat in microwave (without foil!) for 30 seconds or until hot.