My blessed wife fixes me batches of breakfast sandwiches consisting of a sandwich thin, some ham and egg whites and freezes them. It's a great breakfast, except for the fact that as it defrosts in the microwave, the egg whites release a huge amount of water and soak the sandwich thin.  It seems to me that the problem has to get solved pre-freeze, but if someone sees another approach, that would be great. Somehow commercial folks get around this with packaged breakfast sandwiches...if anyone has any idea, any help would be appreciated. 
Well, Jimmy Dean uses an egg patty consisting out of whole eggs, modified corn starch and xanthan gum. The modified corn starch helps absorbing water without heat and the xanthan gum keeps everything together in a rubbery state.  Otherwise, I've never heard of frozen cooked egg whites ever being used in a commercial kitchen, only uncooked egg white. 