Add bacon to a medium nonstick skillet and cook on low. Keep flipping bacon so it cooks evenly.
Cook for about 10 minutes or until crispy to your liking.
Remove bacon from pan and let cool on paper towels.
Meanwhile, heat a large nonstick skillet over medium heat until hot.
Pour in liquid egg white mixture and reduce heat to medium-low.
Let eggs begin to set, then gently pull the eggs across the pan using a spatula to form large curds.
Scramble to the consistence you like, then turn off heat and let sit.
Dice 1/2 tomato to get 2 tablespoons and 1/2 avocado.
Place avocado in a bowl and mash to a spread-like consistence.
Take cooled bacon and chop into bits.
Place toast on a plate and spread the mash avocado.
Top with scrambled egg whites; then the diced tomatoes and bacon bits.