Preheat the oven to 325ºF and line two large baking sheets with parchment paper or baking mats. Set aside.

Fry the bacon and set it aside to cool.

P id=”instruction-step-3″>3.Separate the egg whites and the yolks into two separate bowls. Add the 6 egg whites to the bowl of a stand mixer or a large mixing bowl if using a hand mixer. Mix on high speed until stiff peaks form. Set aside.

P id=”instruction-step-4″>4.In a separate mixing bowl, whisk the cream cheese with 4 egg yolks and the garlic powder. (Reserve the remaining egg yolks for another use). Season with salt and black pepper to taste, and stir to combine. Set aside.

P id=”instruction-step-5″>5.Working in batches, gently fold the whipped egg whites into the cream cheese mixture with a spatula just until the mixture is thoroughly combined. Do not overwork.

P id=”instruction-step-6″>6.Spoon approximately a quarter cup of the mixture on the prepared baking sheets to create 8 circles. Gently spread the mixture into one-half-inch high circles, leaving some space between each ring. (The mounds will spread a bit while baking).

P id=”instruction-step-7″>7.Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.

P id=”instruction-step-8″>8.Remove from the oven and trim each egg round with the cookie-cutter if desired. Place a slice of cheddar cheese on four of the circles and return to the oven just until the cheese is melted for approximately 2 minutes.

P id=”instruction-step-9″>9.Remove the baking sheet from the oven and top each round with cheddar with 2-3 avocado slices, sliced tomato, and one strip of bacon broken in half. Top with the remaining egg rounds and serve immediately with 2 additional strips of crispy bacon on the side. Enjoy!