Hearty Multigrain Breakfast Sandwich

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Arrange 8 slices of bacon on the prepared baking sheet, making sure they don't overlap. Bake for 15-18 minutes until crispy. Transfer to a paper towel-lined plate to drain excess fat.

While bacon is cooking, crack 4 eggs into a bowl, add 2 tablespoons of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until well combined.

Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until eggs are just set but still moist, about 3-4 minutes. Remove from heat.

Slice the tomato into 4 even slices and the avocado into thin slices.

Lightly toast the 8 slices of multigrain bread.

Spread the remaining 1 tablespoon of butter on one side of each bread slice and sprinkle with garlic powder.

To assemble each sandwich: Place one slice of bread butter-side down, layer with 1/4 of the scrambled eggs, 2 slices of bacon, 1 slice of cheese, 1 slice of tomato, 1/4 of the avocado slices, and 1/4 cup of spinach. Top with another slice of bread, butter-side up.

Heat a large skillet over medium heat. Cook sandwiches for 2-3 minutes per side until golden brown and cheese is melted. You may need to work in batches.

Cut each sandwich in half diagonally and serve immediately.