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

2. Fry the bacon and set it aside to cool. 

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.

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.

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.

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).

7.Bake until the egg rounds become golden and fully set in the center, approximately 15-20 minutes.

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.

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!