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Egg White & Veggie Sandwich

12 (2.25 oz) Bridgford Biscuits, thawed – White, Grain Waiver, or Whole Wheat
2 garlic cloves, minced
3 cups liquid egg whites
2 cups fresh spinach, washed thoroughly and finely chopped
1 cup fresh mushrooms, sliced
1 ½ cups shredded Cheddar cheese
Olive oil
Salt and pepper

In a large skillet on medium high heat, heat 2 tablespoons of oil.  Add garlic and saute for 30 seconds. Pour in egg whites.  Add spinach and mushrooms.  Gently scramble ingredients together until egg whites are cooked. Season with salt and pepper. Sprinkle with cheese; cover and remove from heat.  Heat Bridgford Biscuits according to case directions. Cut Bridgford Biscuits in half. Divide cooked egg mixture between biscuits to make breakfast sandwiches.

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