Cook the 2 slices turkey bacon in a dry nonstick skillet over medium heat for 3 to 4 minutes per side until browned, then transfer to a paper towel-lined plate.

Place both halves of the whole wheat English muffin cut-side down in the same skillet over medium heat for 2 minutes until golden, then set aside.

Reduce heat to medium-low, add the 1 tsp olive oil, and pour the 2 egg whites into a greased egg ring in the pan. Season with 1 pinch kosher salt and 1 pinch black pepper, cover, and cook for 3 to 4 minutes until fully set.

Lay the 1 slice reduced-fat white cheddar on the egg white patty, let it melt for 30 seconds, then slide onto the bottom muffin half. Top with the turkey bacon, close the sandwich, and serve open-faced for a moment to show the melted cheese before plating.